Nonstick cooking spray
1/4 cup butter
3/4 cup granulated sugar or sugar substitute blend* equivalent to 3/4 cup sugar
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.
©Copyright 2014, Meredith Corporation. All Rights Reserved