Preparation

• Preheat your oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper.
• In a medium bowl, combine 1 cup of Greek yogurt with the maple syrup and peanut butter until smooth and creamy.
• In a separate bowl, sift together the oat flour, baking powder, and salt.
• Stir the dry ingredients into the wet mixture to form a thick batter.
• Divide the batter: place ⅔ of it into another bowl and mix in the cocoa powder and remaining ¼ cup Greek yogurt. Add a splash of milk if the cocoa batter is too thick.
• Stir the chopped chocolate into the remaining ⅓ batter.
• Spread the chocolate batter evenly along the bottom of your prepared pan.
• Spoon the lighter blondie batter over the top and use a knife to create a marbled effect. Sprinkle extra dark chocolate on top.
• Bake for about 30 minutes, until set. Remove and let cool completely before slicing into squares.