Skinny Double Chocolate Brownies made with honey, oats & peanut butter. No beans, oil, butter or refined flour. A yummy bar recipe with little guilt!
I sure love a good brownie. How about you? When I was a kid my mom & I would whip up a box of brownies, always with walnuts in them & the dish never lasted more than a day or so. They are so good by themselves or with a scoop of ice cream on top.
But I’m really trying to be good with the things I choose to eat for at least 6 out of the 7 days. So I have been trying out various skinny brownie recipes by some of my friends. While they are all pretty good for a “skinny” dessert, I have found that these Skinny Double Chocolate Brownies are the ones the family loves the most.
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I like them because they don’t call for oil, butter or refined flours, which is what makes them skinny. However, there are some skinny brownie recipes out there that replace those things with black beans.
Those are pretty good too, but these actually don’t use beans either. So what is in there? Oat flour & peanut butter, which made these the perfect treat to create for peanut butter bash this month. You see, the challenge was to combine peanut butter & oats.
While I could have made a smoothie or breakfast cookie, all I really wanted was a good brownie & these were calling my name.
Skinny Brownie Recipe
*Recipe slightly adapted from Chelsea’s Messy Apron
Skinny Double Chocolate Brownies
If you want a truly delicious dessert that won’t leave you with immense guilt afterward, these will definitley fit the bill.
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Looking for more yummy bar recipes?
These are so good- you’ll never know they’re skinny! YUM!
Skinny Double Chocolate Brownies
- 1/2 cup creamy peanut butter
- 2 tbsp raw honey
- 4 tbsp brown sugar- lightly packed
- 1 tsp pure vanilla extract
- 1/2 cup unsweetened applesauce
- 1 large egg
- 1/4 cup oat flour regular old fashioned oats that have been blended
- 1/4 cup cocoa powder
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 cup dark chocolate chips
- 1/2 cup milk chocolate chips
- Preheat oven to 350 degrees
- Line an 8 x 8 baking pan with parchment paper. (Lining is a must & you must use this size)
- Grind oats in blender or food processor & measure 1/4 cup AFTER grinding
- In a large bowl, beat together peanut butter, honey, brown sugar, and vanilla.
- Add applesauce & beat until combined
- Beat in egg until just combined.
- In a separate bowl, combine oat flour, cocoa powder, baking soda, baking powder, and salt. Stir together.
- Using a wooden spoon, combine the wet and dry ingredients until combined.
- Fold in dark chocolate chips.
- Transfer the mixture into prepared 8 x 8 pan.
- Sprinkle milk chocolate chips over the top
- Bake for 20-22 minutes or until puffy.
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Taste of the Frontier cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.