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Peanut Butter Swirl Brownies

Chef.Foodie's picture
Ingredients
  Reduced calorie stick margarine 6 Tablespoon, melted (1/4 Cup Plus 2 Tablespoons)
  Firmly packed brown sugar 1 1⁄4 Cup (20 tbs)
  Frozen egg substitute 1⁄2 Cup (8 tbs), thawed
  Vanilla extract 1 Teaspoon
  All purpose flour 1 1⁄2 Cup (24 tbs)
  Baking powder 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Unsweetened cocoa 2 Tablespoon
  25% creamy peanut butter 1⁄4 Cup (4 tbs)
  Vegetable cooking spray 1 Tablespoon
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.

Recipe Summary

Difficulty Level: 
Medium
Channel: 
VeganLife
Course: 
Snack
Method: 
Baked
Restriction: 
Vegan, Vegetarian
Ingredient: 
Butter
Servings: 
6

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