Skinny Peanut Butter Swirl Brownies

So, I've been having hip pain...quite a bit.  I ignored it/dealt with it for almost a year but finally decided to mention it to the doc.  He suggests I may be carrying a bit too much weight around on my aging joints (no way!).  So it pleases me to find a recipe such as this that brings a big a whole lot of deliciousness with a bit less naughtiness. 

These brownie were SO easy to make, and really delicious.  In fact my daughter set aside 3 pieces to take to school and share with her friends.  I like that there is no flour and no oil in them either.  

Here's the recipe...hope you get the chance to make them.

Skinny Peanut Butter Swirl Brownies (from Sally's Baking Addiction)

• 3/4 cup creamy peanut butter 
• 6 oz. low fat vanilla yogurt 
• 1/4 cup skim milk (or almond milk)
• 1 egg
• 1/4 tsp salt
• 1 tsp baking powder
• 1 cup sugar (or Splenda)
• 1/2 cup unsweetened cocoa powder
• 1/2 cup old-fashioned rolled oats

Preheat oven to 350F. Spray a 8×8 inch pan with non-stick cooking spray. Set aside.

Place all of the ingredients except for the peanut butter into a blender or food processor.  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.

Pour batter into prepared baking dish.  Batter will be thin.  Microwave peanut butter for about 30 seconds. Drop melted peanut butter 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.

Cut into 12 squares and enjoy!