Skinny Fudgy Banana and Peanut Butter Brownies

Preheat the oven to 180ºC (355ºF).

In a large bowl, combine the liquid ingredients (egg, bananas, yoghurt, honey). Mix well with a handheld or stand mixer.

Add in the remaining ingredients, with the exception of the chocolate chips and peanut butter. Mix well with the mixer until a relatively thick batter remains. Be careful not to overmix—mix until the last flour strands have disappeared,

Stir the chocolate chips in by hand, with a wooden spoon.

Pour the batter into a brownie pan.

Melt the peanut butter in a heatproof bowl (or in the measuring cup) in the microwave in 10-second increments until completely melted. Dollop the peanut butter onto the top of the brownie mixture. I put 5 dollops on, one in each corner and one in the centre. Using a knife, swirl the peanut butter around so it makes a swirled pattern over the top of the brownie mixture. Again, be careful not to overmix.

Bake the brownies for 25–35 minutes. Allow to cool in pan for about 20 minutes once baked, before transferring to a rack to cool completely. Or cut open and eat immediately. But be careful: If you cut the brownies while hot, the peanut butter swirl may break away from the brownie mix.