Peanut Butter Swirl Chocolate Brownies

Exchanges: 1 carb, 1.5 fat. Carb Choices: 1. This came from Diabetic Living magazine. I have not tried this, just posting for safe keeping.

• Ready In: 45 mins
• Serves: 20

Ingredients

•  nonstick cooking spray
• 1⁄4 cup butter
• 1⁄3 cup cold water
• 3⁄4 cup granulated sugar (or Splenda For Baking or Sun Crystals Granulated blend)
• 3⁄4 cup  refrigerated  fat-free liquid egg product or 3⁄4 cup  frozen  fat-free liquid egg product, 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 chips

Directions

1. Preheat oven to 350. Line a 9x9x2-inch baking pan with foil, extending foil up over the edges of the pan. Lightly coat foil with nonstick cooking spray. Set aside.
2. In a medium saucepan, melt butter over low heat; remove from heat. Whisk in sugar and 1/3 cup cold 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 chocolate pieces into chocolate batter; pour into prepared pan.
3. Drop peanut butter batter in small mounds over chocolate batter in pan. Using a thin metal spatula, swirl the batters together. Bake 20-25 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 20 bars.
4. Notes: If using Sugar Substitutes - Follow package directions to use product amount equivalent to 3/4 cup sugar. Decrease baking time to 15-18 minutes.
5. Flour Substitutes: 3/4 cup whole grain oat flour, whole grain corn flour, or white bean flour for 3/4 cup of the all purpose flour. Or substitute 1/2 cup full fat almond meal/flour for 1/2 cup of the all purpose flour. Or substitute 1 1/4 cups high fiber flour or gluten-free baking flour (if using gluten-free baking flour, increase water to 1/2 cup) for all of the all purpose flour. If using two flours, stir them together before adding to recipe.