The richest brownies I’ve ever tasted. The EASIEST brownies I’ve ever made.
Brownies that taste like straight-up FUDGE.
Many of you have told me that you’ve made the original version and loved ‘em. I don’t blame you! Skinny Peanut Butter Swirl Brownies are what dreams are made of.
And I don’t ever want to wake up!
Just like the original version, today’s skinny brownies are made with no oil and no butter.
Zip. Zero. Zilch.
Oh, and no beans either. I cannot get on board with beans in my brownies.
My regular full-fat fudge brownies call for melted chocolate, 3 eggs, and a stick of butter. Hence, their wonderful decadence and fudgy consistency.
To achieve the same rich & dense texture but cut the calories & fat, I used unsweetened cocoa powder and vanilla low-fat yogurt. Fat-free yogurt is a little too thin for this recipe, so reach for something a little thicker. Do not use fat free.
Instead of white flour, I used whole grain oats in today’s brownies.
A brownie’s fudgy texture is directly related to the amount of flour in the recipe. And with only 1/2 cup ground up oats in the entire recipe, you can imagine the density and fudginess of these!
…moving on to that gorgeous pumpkin cheesecake swirl. The best kind of swirl.
I took a bit of pumpkin puree, a dollop of low fat cream cheese, and a lot of cinnamon spice to make what I can only describe as pumpkin cheesecake bliss. Something about pumpkin and cream cheese just works. Love the two slathered over a toasted bagel.
But when they are infused with autumn spices and swirled into deep, dark chocolate… it’s heaven on a plate.
The brownies are a cinch to bake up, too. The ingredients are mixed together in a blender (yes, a blender) and poured into a baking pan. Swirl the pumpkin bliss around and pop in the oven. Easy peasy.
The hardest part is waiting for them to cool and set up. If you cut into them too early, they will crumble and fall apart. They have to look cute, right?!
I rushed the process and cooled mine in the refrigerator for 1 hour. For what felt like an eternity, it was finally time to dig in.
These brownies are like pumpkin pie, cheesecake, and brownies all getting together for a date with my skinny jeans.
Skinny Pumpkin Cheesecake Brownies
- 6 oz. low-fat vanilla yogurt (or greek yogurt – do not use fat free)
- 1/4 cup skim milk (or almond milk, coconut milk, soy milk)
- 1 egg
- 1/4 tsp salt
- 1 tsp baking powder
- 1 and 1/4 cup sugar, divided (no substitutions)
- 1/2 cup unsweetened cocoa powder
- 1/2 cup old-fashioned rolled oats
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 2 Tbsp reduced fat cream cheese, softened (no substitutions)
- 3/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp pumpkin pie spice
Preheat oven to 350F. Spray a 8×8 inch pan with non-stick cooking spray. Set aside.
Place yogurt, milk, egg, salt, baking powder, 1 cup sugar, cocoa powder, and oats into a blender. (Yes, a blender!) For easier blending, place the liquid ingredients into the blender first. Blend until mix is smooth and oats are ground up. You will have to stop the blender and scrape down the sides a few times. Batter will be thin.
Pour batter into prepared baking dish. Prepare the pumpkin filling by mixing together pumpkin puree, 1/4 cup sugar, cream cheese, and spices. Drop filling by spoonfuls onto the batter, swirling gently with a knife to create a marbled effect. (Try not to overmix!)
Bake for 20-25 minutes or until brownies begin to pull away from the sides of the pan. Brownies will be extra fudgy, so be sure to wait until COMPLETELY cooled – I stuck mine in the refrigerator for 1 hour, which allowed them to be cut very easily.
Cut into 12 squares. I enjoy mine cold and suggest storing in the refrigerator.
© Sally’s Baking Addiction 2012 recipe & photos
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