Fudgy Peanut Butter Brownies

From Light & Tasty magazine

• Ready In: 40 mins
• Serves: 20
• Yields: 20 brownies

Ingredients

• Brownies

• 2  cups sugar
• 1 1⁄2 cups flour
• 3⁄4 cup  baking cocoa
• 1⁄2 teaspoon salt
• 2⁄3 cup unsweetened applesauce
• 3⁄4 cup egg substitute
• 2  teaspoons vanilla

• Filling

• 3  ounces reduced-fat cream cheese, softened
• 1⁄3 cup  reduced-fat peanut butter
• 1⁄4 cup sugar
• 1⁄4 cup egg substitute
• 1  teaspoon vanilla

• Frosting

• 1  cup confectioners' sugar
• 3  tablespoons  baking cocoa
• 2  tablespoons 2% low-fat milk
• 1  teaspoon vanilla
• 1  teaspoon water

Directions

1. In a large bowl, combine the sugar, flour, cocoa, and salt.
2. Stir in the applesauce, egg substitute, and vanilla; mix well.
3. Pour about half the batter into a 13x9x2-inch baking pan coated with nonstick spray.
4. In a mixing bowl, combine the filling ingredients; beat until smooth.
5. Drop by tablespoonfuls onto batter.
6. Spoon remaining batter over top; cut through batter with knife to swirl peanut butter mxture.
7. Bake at 325 degrees for 20-25 minutes or until edges are firm and center is almost set.
8. Cool completely in pan on a wire rack.
9. In a small bowl, combine frosting ingredients until smooth and frost brownies.