Wednesday, November 9, 2016

FUDGY PEANUT BUTTER BROWNIES

Brownie:
2 cups granulated sugar
1 1/2 cups all-purpose flour
3/4 cup baking cocoa
1/2 tsp salt
2/3 cup unsweetened applesauce
3/4 cup egg substitute (or 3 whole eggs)
2 tsp vanilla extract

Preheat oven to 325 degrees.
Spray a 9 x 13-inch baking pan with nonstick cooking spray; set aside.

In a large bowl, combine sugar, flur, cocoa, and salt. Stir in the applesauce, egg substitute and vanilla extract; mix together well. Pour half the batter into the prepared baking pan. Prepare the filling.

Filling:
1 pkg (3-oz) reduced-fat cream cheese
1/3 cup reduced-fat peanut butter
1/4 cup sugar
1/4 cup egg substitute (or 1 whole egg)
1 tsp vanilla extract

In a mixing bowl, combine all the filling ingredients; beat until smooth. Drop by tablespoonfuls onto the batter. Gently spoon the remaining half of the brownie batter over the filling and cut through the batter with a butter knife to swirl the filling into the batter.

Bake brownies at 325 degrees for 25-30 minutes or until the edges are firm and the center is almost set. Cool completely in the pan on a wire rack.

Frosting:
1 cup powdered sugar
3 tbsp baking cocoa
2 tbsp low-fat milk
1 tsp vanilla extract
1 tsp water

Combine all frosting ingredients in a small bowl until smooth. Frost the brownies.

To serve, cut into 20 squares.
Per brownie: 201 calories, 3 g (1 sat) fat, 3 mg cholesterol, 119 mg sodium, 40 g carbs, 2 g fiber, 5 g protein.
Diabetic Exchanges: 2 starch, 1 fat

Note: File Photo

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