This lighter version of the traditional peanut butter brownie is still rich in taste and loaded with flavour – in fact you'll be surprised there is less fat.
1 cup (250 mL) all-purpose flour
½ cup (125 mL) unsweetned cocoa powder
½ tsp (2 mL) salt
¼ tsp (1 mL) baking powder
¼ cup (60 mL) butter or margarine
1¼ cups (300 mL) granulated sugar
2 egg whites
2 tsp (10 mL) vanilla
Peanut Butter Swirl:
⅓ cup (75 mL) peanut butter
¼ cup (60 mL) light cream cheese
2 tbsp (30 mL) brown sugar
1 egg white
Preheat oven to 350°F (180°C). Spray an 8-inch (20-cm) square baking pan with cooking spray. In a medium bowl, use a fork to combine flour, cocoa, salt and baking powder, until no cocoa lumps remain.
In a medium saucepan, melt butter over medium heat. Remove from heat and add sugar, egg, egg whites and vanilla, stirring until combined. Stir in flour mixture just until blended. Pour about ⅔ of the batter into prepared pan and smooth the top. Spoon dollops of remaining brownie batter over top. Do not smooth out.
In a medium bowl, beat peanut butter with cream cheese until smooth. Beat in brown sugar then egg white until blended. Drop by spoonfuls into the pan, between chocolate batter spoonfuls. Using a thin bladed knife, draw the tip through the two batters to create a marbled effect, until the batter is fairly level on top.
Bake in preheated oven until the centre of brownie appears set and the sides just start to pull away from the pan, about 28 to 30 minutes. Cool brownies in pan on a rack before cutting into squares.
Per square: 140 calories, 3.2 g protein, 5.7 g fat, 20.8 g carbohydrates
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