Peanut Butter Swirl Brownies
|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|
|Unsweetened cocoa||2 Tablespoon|
|25% creamy peanut butter||1⁄4 Cup (4 tbs)|
|Vegetable cooking spray||1 Tablespoon|
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.