Peanut Butter Swirl Chocolate Brownies

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• Servings: 20
• nonstick cooking spray
• 1/4 cup butter
• 1/3 cup cold water
• 3/4 cup granulated sugar (or splenda for baking or sun crystals granulated blend)
• 3/4 cup refrigerated fat-free liquid egg product or 3/4 cup frozen fat-free liquid egg product, thawed or 3 eggs, lightly beaten
• 1/4 cup canola oil
• 1 teaspoon vanilla
• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 cup creamy peanut butter
• 1/2 cup unsweetened cocoa powder
• 1/4 cup miniature semisweet chocolate chips

Recipe

• 1 preheat oven to 350. line a 9x9x2-inch baking pan with foil, extending foil up over the edges of the pan. lightly coat foil with nonstick cooking spray. set aside.
• 2 in a medium saucepan, melt butter over low heat; remove from heat. whisk in sugar and 1/3 cup cold water. whisk in egg, oil, and vanilla until combined. stir in 1 cup of the flour and the baking powder until combined. (batter will be thin at this point). place peanut butter in a small bowl; gradually whisk in 1/2 cup of the batter until smooth. set aside. in another small bowl, combine the remaining 1/4 cup flour and the cocoa powder; stir into the plain batter. stir chocolate pieces into chocolate batter; pour into prepared pan.
• 3 drop peanut butter batter in small mounds over chocolate batter in pan. using a thin metal spatula, swirl the batters together. bake 20-25 minutes or until top springs back when lightly touched and a toothpick inserted near the center comes out clean. cool completely in pan on a wire rack. cut into 20 bars.
• 4 notes: if using sugar substitutes - follow package directions to use product amount equivalent to 3/4 cup sugar. decrease baking time to 15-18 minutes.
• 5 flour substitutes: 3/4 cup whole grain oat flour, whole grain corn flour, or bean flour for 3/4 cup of the all purpose flour. or substitute 1/2 cup full fat almond meal/flour for 1/2 cup of the all purpose flour. or substitute 1 1/4 cups high fiber flour or gluten-free baking flour (if using gluten-free baking flour, increase water to 1/2 cup) for all of the all purpose flour. if using two flours, stir them together before adding to recipe.