Rocky Path Brownies

• FOR THE BROWNIES:
• 1 cup Whole Wheat Pastry Flour
• 1 cup All-purpose, Unbleached Flour
• 1-1/4 cup Brown Sugar
• 1 teaspoon Baking Soda
• 1/4 teaspoons Sea Salt
• 1/2 cups Peanut Butter (I Used Chunky)
• 1 cup Nonfat Greek Vanilla Yogurt
• 1 whole Banana, Peeled And Mashed
• 1 cup Water
• 1/3 cups Unsweetened Cocoa Powder
• 2 whole Eggs
• 1/2 cups Buttermilk (I Used Nonfat Sour Milk)
• 1-1/2 teaspoon Vanilla
• 3/4 cups Dark Chocolate Chips
• FOR THE TOPPING:
• 1 cup Peanut Butter (I Used Chunky)
• 1/3 cups Dark Chocolate Chips
• 1 cup Chopped Almonds

1. Preheat oven to 350 F. Line a 9 x 13 baking dish with foil (if you let the foil hang over two ends of the pan, you can use it as a handle to remove the brownies from the pan when done) and spray foil with baking spray. Set aside.
2. In a large mixing bowl add flours, sugar, baking soda and salt. Mix and set aside.
3. In a saucepan combine 1/2 cup peanut butter, yogurt, banana, water, and cocoa powder. Over medium heat constantly stir mixture until it boils. Once it boils remove pan from heat and stir it into the dry ingredients. Mix well.
4. Then add in eggs, buttermilk and vanilla. Mix well again. Batter will be thin. Lastly, add in 3/4 cup chocolate chips.
5. Pour batter into the prepared pan. Bake 20-25 minutes or until a toothpick inserted in the center of the brownies comes out clean. Remove from oven.
6. Meanwhile, in a small saucepan make the chocolate peanut butter topper. Add 1 cup peanut butter and 1/3 cup chocolate chips into a saucepan. Stir over low heat until mixture is melted. Pour over hot brownies. Let brownies cool on a wire rack at least 30 minutes. Then top with almonds.
7. Store in fridge if you'd like them to firm up a bit.
8. Enjoy.

whole wheat pastry flour, allpurpose, brown sugar, baking soda, ubc, peanut butter, vanilla yogurt, banana, water, cocoa, eggs, buttermilk, vanilla, chocolate chips, peanut butter, chocolate chips, almonds

Taken from tastykitchen.com/recipes/desserts/rocky-path-brownies/ (may not work)