Peanut Butter Swirl Chocolate Brownies

• nonstick cooking spray
• 14 cup butter
• 13 cup cold water
• 34 cup granulated sugar (or Splenda For Baking or Sun Crystals Granulated blend)
• 34 cup refrigerated fat-free liquid egg product or 34 cup frozen fat-free liquid egg product, thawed or 3 eggs, lightly beaten
• 14 cup canola oil
• 1 teaspoon vanilla
• 1 14 cups all-purpose flour
• 1 teaspoon baking powder
• 14 cup creamy peanut butter
• 12 cup unsweetened cocoa powder
• 14 cup miniature semisweet chocolate chips

1. Preheat oven to 350.
2. Line a 9x9x2-inch baking pan with foil, extending foil up over the edges of the pan.
3. Lightly coat foil with nonstick cooking spray.
4. Set aside.
5. In a medium saucepan, melt butter over low heat; remove from heat.
6. Whisk in sugar and 1/3 cup cold water.
7. Whisk in egg, oil, and vanilla until combined.
8. Stir in 1 cup of the flour and the baking powder until combined.
9. (Batter will be thin at this point).
10. Place peanut butter in a small bowl; gradually whisk in 1/2 cup of the batter until smooth.
11. Set aside.
12. In another small bowl, combine the remaining 1/4 cup flour and the cocoa powder; stir into the plain batter.
13. Stir chocolate pieces into chocolate batter; pour into prepared pan.
14. Drop peanut butter batter in small mounds over chocolate batter in pan.
15. Using a thin metal spatula, swirl the batters together.
16. Bake 20-25 minutes or until top springs back when lightly touched and a toothpick inserted near the center comes out clean.
17. Cool completely in pan on a wire rack.
18. Cut into 20 bars.
19. Notes: If using Sugar Substitutes - Follow package directions to use product amount equivalent to 3/4 cup sugar.
20. Decrease baking time to 15-18 minutes.
21. Flour Substitutes: 3/4 cup whole grain oat flour, whole grain corn flour, or white bean flour for 3/4 cup of the all purpose flour.
22. Or substitute 1/2 cup full fat almond meal/flour for 1/2 cup of the all purpose flour.
23. Or substitute 1 1/4 cups high fiber flour or gluten-free baking flour (if using gluten-free baking flour, increase water to 1/2 cup) for all of the all purpose flour.
24. If using two flours, stir them together before adding to recipe.

nonstick cooking spray, butter, cold water, sugar, liquid egg, canola oil, vanilla, flour, baking powder, peanut butter, cocoa, chocolate chips

Taken from www.food.com/recipe/peanut-butter-swirl-chocolate-brownies-449982 (may not work)