Peanut Butter Swirl Chocolate Brownies
(from kylerhea’s recipe box)
Spring 2011
SUGAR SUBSTITUTES: Choose from Splenda Sugar Blend for Baking or Sun Crystals Granulated Blend. Follow package directions to use product amount equivalent to 3/4 cup sugar. Decrease baking time to 15-18 minutes.
*Substitute 1/2 cup almond meal/flour for 1/2 cup all purpose flour. If using 2 flours, stir them together before adding to the recipe.
Source: Diabetic Living
Serves 20 peopleCategories: Baked Goods, Cookies & Bars, January2012, Peanut Butter
Ingredients
- 1/4 cup butter
- 3/4 cup granulated sugar*
- 3 eggs, lightly beaten
- 1/4 cup canola oil
- 1 tsp vanilla
- 1 1/4 cups all-purpose flour**
- 1 tsp baking powder
- 1/4 cup creamy peanut butter
- 1/2 cup unsweetened cocoa powder
- 1/4 cup miniature semisweet chocolate pieces
Directions
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Preheat oven to 350 degrees F. Line a 9×9×2-inch baking pan with foil, extending foil up over the edges of the pan. Lightly coat foil with nonstick cooking spray. Set aside.
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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 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.
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Drop peanut butter batter in small mounds over chocolate batter in pan. Using a thin metal spatula, swirl the batters together. Bake 20 to 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.