Peanut Butter Swirl Brownies

• 1/4 c. plus 2 Tbsp. reduced calorie stick margarine, melted
• 1 1/4 c. firmly packed brown sugar
• 1/2 c. frozen egg substitute, thawed
• 1 tsp. vanilla extract
• 1 1/2 c. all-purpose flour
• 1/2 tsp. baking powder
• 1/2 tsp. salt
• 2 Tbsp. unsweetened cocoa
• 1/4 c. 25% less fat creamy peanut butter

1. Combine margarine and brown sugar in a medium bowl; add egg substitute.
2. Beat at medium speed of an electric mixer until thoroughly combined.
3. Add vanilla; beat well.
4. Combine flour, baking powder and salt; add to sugar mixture, stirring well. Divide batter in half.
5. Stir cocoa into 1 half; stir peanut butter into other half (peanut butter mixture will be thick).
6. Spoon dollops of each batter alternately into a 9-inch square pan coated with cooking spray.
7. Cut through batters in pan with knife to create a swirled pattern.
8. Bake at 350u0b0 for 25 minutes or until a wooden pick inserted in center comes out clean.
9. Remove from oven, and let cool completely on wire rack.
10. Yields 16 brownies.

margarine, brown sugar, frozen egg substitute, vanilla extract, flour, baking powder, salt, unsweetened cocoa, peanut butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=989823 (may not work)