Peanut Butter Swirl Chocolate Brownies - nonstick cooking spray

Method

• 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.
• 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.
• 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.
• 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.
• 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.