This blog is for diabetics who are looking for low-carb desserts. If you have a low-carb dessert recipe you would like to share, please let me know and you can be the next guest author on this blog.
Friday, March 16, 2012
Peanut Butter Swirl Chocolate Brownies
Peanut Butter Swirl Chocolate Brownies
Yields 20 squares
Nonstick cooking spray
1/4 cup butter
3/4 cup sugar substitute blend ( I recommend Splenda**)
1/3 cup cold water
3/4 cup refrigerated or frozen 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 pieces
1. Preheat oven to 350 degrees 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.
Tip: Before preheating oven remove one of the wire racks from oven to use as a cooling rack.
**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.
*** You can also use chunky peanut butter to get that crunch we all like.
PER BROWNIE USING SUBSTITUTE SWEETENER: 13 g carb.
1g fiber
True carbs.=12g
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