Peanut Butter Swirls

• 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
• 1/2 c. 25% less-fat creamy peanut butter

1. Combine margarine and brown sugar in a medium bowl; add egg substitute.
2. Beat with electric mixer (or by hand) until thoroughly combined, then add vanilla and beat well.
3. Combine flour, baking powder and salt; add to sugar mixture, stirring well.
4. Divide batter in half.
5. Stir in cocoa into 1 half and stir peanut butter into the other half (peanut butter mixture will be thick).
6. Spoon dollops of each batter alternately into a 9-inch square pan coated with vegetable cooking spray.
7. Cut through batter in pan with a knife to create a swirled pattern.
8. Bake at 350u0b0 for 25 minutes or until a wooden toothpick inserted in the middle comes out clean. Remove from oven and let cool completely on wire rack.
9. Yields 16 brownies; 162 calories, 4.5 g fat.

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=922150 (may not work)