Peanut Butter Swirl Chocolate Brownies

Peanut Butter Swirl Chocolate Brownies

Found this one on one of my favorite recipe websites and found it again on another where they lightened it up even more and a bit more carb friendly.
These two-tone brownies are so rich and luscious, no one will believe how low in fat and calories they are.

SERVINGS: 20 brownies
CARB GRAMS PER SERVING: 17

Ingredients

Nonstick cooking spray
1/4     Cup I Can't Believe It's Not Butter (Stick)
3/4     Cup Granulated Sugar or sugar substitute blend* equivalent to 3/4 cup sugar (Splenda)
1/3    Cup cold water
3/4     Cup refrigerated or frozen egg product (Egg Beaters), 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 pieces

1. Preheat oven to 350°F. Line a 9x9x2-inch baking pan with foil, extending foil up over the edges of the pan. Lightly coat foil with nonstick spray. Set aside.

2. In a medium saucepan, melt butter over low heat; remove from heat. Whisk in sugar and the 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 in chocolate pieces. Pour chocolate batter into prepared pan.

3. Drop peanut butter batter in small mounds over chocolate batter in pan. Using a thin metal spatula, swirl batters together. Bake for 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 bars.

*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 to 18 minutes or until top springs back when lightly touched and a toothpick inserted near the center comes out clean.
PER BROWNIE WITH SUBSTITUTE: same as basic recipe, except 140 cal., 13 g carb.

**Flour Substitutes: Substitute 3/4 cup whole wheat flour, white whole wheat flour, whole wheat pastry flour, whole grain oat flour, whole grain corn flour, white bean flour, or soy flour for 3/4 cup of the all-purpose flour. Or, substitute 1/2 cup full-fat almond flour for 1/2 cup of the all-purpose flour. Or, substitute 1 1/4 cups gluten-free baking mix*** or 1 1/4 cups hi-maize high-fiber flour (King Arthur product) for all of the all-purpose flour. If using two flours, stir them together before using in the recipe.
PER BROWNIE WITH WHOLE WHEAT FLOUR OR WHITE WHOLE WHEAT FLOUR: same as basic recipe, except 149 cal., 1 g fiber.
PER BROWNIE WITH GLUTEN-FREE BAKING MIX: same as basic recipe, except 148 cal., 8 g total fat (2 g sat. fat), 60 mg sodium, 1 g fiber.

Nutrition Facts Per Serving:

    * Servings: 20 brownies
    * Calories151
    * Total Fat (g)8
    * Saturated Fat (g)3
    * Monounsaturated Fat (g)4
    * Polyunsaturated Fat (g)1
    * Cholesterol (mg)6
    * Sodium (mg)61
    * Carbohydrate (g)17
    * Total Sugar (g)10
    * Protein (g)3
    * Calcium (DV%)3
    * Iron (DV%)5
      Diabetic Exchanges
    * Other Carbohydrates (d.e.)1
    * Fat (d.e.)1.5