Dark Chocolate Peanut Butter Brownies

READY IN: 45mins
SERVES: 24-36




  • Preheat oven to 350 and spray 9x9 (recommended) or 8x8 baking dish with cooking spray.
  • Melt butter in a medium sized saucepan over low heat. Add baking chips and peanut butter, stirring over low heat until melted.
  • Remove from heat. Immediately stir in splenda, sugar and vanilla. Beat in egg and then the two egg whites.
  • Add the flour and stir for about one minute, until batter becomes smooth and glossy.
  • Stir in mini chocolate chips.
  • Spread into prepared cake pan and bake for 20-25 minutes for a 9x9 dish or slightly more for an 8x8 dish - brownies are done when moist crumbs cling to a toothpick inserted in the middle. Don't overcook (toothpick will come out clean) or they will be dry.
  • Cool on a wire rack.
  • To make topping: using an electric mixer combine creamy peanut butter and powdered sugar until you have coarse crumbs. Scraping down sides when necessary.
  • On medium-high speed, beat in evaporated milk (or milk) one tablespoon at a time until mixture is smooth and spreadable, although not runny. This is not a frosting, the consistency should be rather thick and sturdy.
  • Spread over cooled brownies.
  • Plate brownies, then drizzle sugar-free chocolate syrup over brownie before serving for an elegant brownie dessert or drizzle onto uncut brownies, cutting will create a different look each time! Measurement is a guesstimate - I just squeeze it right out of the bottle.
  • Store leftovers in refrigerator.