Preheat your oven to 176℃ (350℉). Prepare a 9x13-inch baking tray by spraying it with oil and wiping it down with a paper towel. This helps prevent sticking.
In a large mixing bowl, whisk together the spelt flour, unsweetened cocoa powder, natural sweetener, brown sugar, and baking powder until well combined. This will be your dry mixture.
In another bowl, whisk together the melted butter (or coconut oil), low-fat yogurt, egg, honey, and vanilla extract until smooth. This is your wet mixture.
Pour the wet mixture into the bowl with the dry ingredients. Mix gently with a wooden spoon until just combined. Avoid overmixing, or your brownies might turn out tough. The batter should be smooth, creamy, and free of lumps.
Now, fold in the crushed Oreo cookies. This adds an amazing texture and flavor to your brownies.
Pour the batter into the prepared baking tray, spreading it evenly. Make sure to tap the tray gently on the counter to remove any air bubbles.
Bake in the preheated oven for 25 to 30 minutes. Check for doneness by inserting a toothpick into the center. If it comes out clean or with a few moist crumbs, they’re ready!
While the brownies are baking, prepare the frosting. In a separate bowl, whisk together the low-fat cream cheese, natural sweetener, and vanilla extract until lump-free and creamy.
Once the brownies are done, remove them from the oven and let them cool for about 5 minutes before frosting.
After they’ve cooled slightly, frost the brownies with the cream frosting, and sprinkle the extra crushed Oreo cookies on top for decoration. Cut them into 20 bars and enjoy!
