Peanut Butter Swirl Chocolate Brownies

(from kylerhea’s recipe box)

Spring 2011
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 15-18 minutes.
Substitute 1/2 cup almond meal/flour for 1/2 cup all purpose flour. If using 2 flours, stir them together before adding to the recipe.

Source: Diabetic Living

Serves 20 people

Categories: Baked Goods, Cookies & Bars, January2012, Peanut Butter


  • 1/4 cup butter
  • 3/4 cup granulated sugar*
  • 3 eggs, lightly beaten
  • 1/4 cup canola oil
  • 1 tsp vanilla
  • 1 1/4 cups all-purpose flour**
  • 1 tsp 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 9×9×2-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 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 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 20 bars.

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