Ingredients

The following ingredients have 4 Servings
  • 1/2 stick (1/4 cup) margarine
  • 3/4 cup granulated sugar substitute blend
  • 1/3 cup water
  • 3/4 cup refrigerated egg substitute
  • 1/4 cup canola oil
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour, divided
  • 1 teaspoon baking powder
  • 1/4 cup low sodium, reduced sugar peanut butter
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup sugar-free chocolate chips

Instruction

  • Preheat oven to 350 degrees F. Lightly coat a 9-inch square baking dish with cooking spray. 
  • In a medium saucepan over low heat, melt margarine; remove from heat. Whisk in sugar substitute and water until thoroughly mixed. Add egg substitute, oil, and vanilla; mix well. Stir in 1 cup flour and the baking powder until combined. 
  • In a small bowl, combine peanut butter and 1/2 cup of the batter, mixing until smooth; set aside. In another small bowl, combine remaining 1/4 cup flour and the cocoa powder; mix well. Stir mixture into plain batter, stir in chocolate chips, then pour into baking dish.
  • Spoon peanut butter batter in small mounds over chocolate batter. Using a knife, swirl batters together. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.