Peanut Butter Swirl Brownies Recipe
Ingredients
| 1/4 cup plus 2 tablespoons reduced-calorie stick margarine, melted | ||
| Firmly packed brown sugar | 1 1/4 Cup (16 tbs) | |
| Egg substitute | 1/2 Cup (16 tbs), frozen | |
| Vanilla extract | 1 Teaspoon | |
| All purpose flour | 1 1/2 Cup (16 tbs) | |
| Baking powder | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Unsweetened cocoa | 2 Tablespoon | |
| 1/4 cup 25% less-fat creamy peanut butter | ||
| Vegetable cooking spray | ||
Directions
1. Combine margarine and brown sugar in a medium bowl; add egg substitute. Beat at medium speed of an electric mixer until thoroughly combined. Add vanilla; beat well.
2. Combine flour, baking powder, and salt; add to sugar mixture, stirring well.
3. Divide batter in half. Stir cocoa into 1 half; stir peanut butter into other half. (Peanut butter mixture will be thick.)
4. Spoon dollops of each batter alternately into a 9-inch square pan coated with cooking spray. Cut through batters in pan with a knife to create a swirled pattern. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Remove from oven, and let cool completely on a wire rack.
2. Combine flour, baking powder, and salt; add to sugar mixture, stirring well.
3. Divide batter in half. Stir cocoa into 1 half; stir peanut butter into other half. (Peanut butter mixture will be thick.)
4. Spoon dollops of each batter alternately into a 9-inch square pan coated with cooking spray. Cut through batters in pan with a knife to create a swirled pattern. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Remove from oven, and let cool completely on a wire rack.
Chef
