– Are a major fan of ooey gooey fudgy brownies.
– Love the combination of peanut butter and chocolate, but don’t want the guilt.
– Want to add a little extra dose of vegetables into your diet! Or perhaps sneak it in for the kids?
I have always preferred an ooey-gooey stick-to-the-roof-of-your-mouth kind of brownie and these are exactly that! These are made with oat flour, but you can easily swap it out for whole wheat, white, or whole wheat pastry flour.
These brownies contain no egg and can be dairy free without the icing.
Makes 9 Brownies (frosted)
Per Frosted Brownie:
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And finally add the chocolate chips and the oat flour. Stir thoroughly.
Pour the brownie batter into the 8×8 baking dish and smooth out until even. Bake for 25-28 minutes. While you’re waiting, combine all ingredients for the Peanut Butter Frosting. Combine all ingredients into a small mixing bowl and stir well. Add the almond milk one tablespoon at a time. The thicker the mixture is, the better. You want it to be able to spread out over the top of the brownies, like typical frosting, without oozing over the sides. Cover and refrigerate until needed.
Remove the brownies from the oven and allow to cool to room temperature before cutting or frosting.