Peanut butter and chocolate is a flavor match made in heaven, and it’s also a boost of nutrition in desserts thanks to the added protein and sugar-stabilizing natural fats in peanut butter. This recipe also provides alternatives to wheat flour for those who want to take it a step further.
This diabetic-friendly brownie recipe uses the classic flavor combination of chocolate and peanut butter to make a delicious dessert you’ll want to make again and again.
- Nonstick cooking spray
- ¼ cup butter
- ¾ cup granulated sugar
- ⅓ cup cold water
- ¾ cup refrigerated or frozen egg product, thawed, or 3 eggs, lightly beaten
- ¼ cup canola oil
- 1 teaspoon vanilla
- 1 ¼ cups whole-wheat pastry flour, divided
- 1 teaspoon baking powder
- ¼ cup creamy peanut butter
- ½ cup unsweetened cocoa powder
- ¼ cup miniature semisweet chocolate pieces
Preheat oven to 350 degrees Fahrenheit. 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.
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 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.
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.
Tip: If using a sugar substitute, choose Splenda(R) Sugar Blend for Baking or Sun Crystals(R) in place of granulated sugar. Follow package directions to use product amount that’s equivalent to 3/4 cup granulated 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. Nutrition analysis per serving: same as below except 140 calories, 13 g carbohydrate.
Serving Size: 1 Brownie
151 calories; 8 g total fat; 3 g saturated fat; 6 mg cholesterol; 61 mg sodium. 17 g carbohydrates; 10 g sugar; 3 g protein;
1 1/2 Fat, 1 Other Carbohydrate