Peanut Butter Swirls - cooking recipe

Ingredients

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

Preparation

Combine margarine and brown sugar in a medium bowl; add egg substitute.
Beat with electric mixer (or by hand) until thoroughly combined, then add vanilla and beat well.
Combine flour, baking powder and salt; add to sugar mixture, stirring well.
Divide batter in half.
Stir in cocoa into 1 half and stir peanut butter into the other half (peanut butter mixture will be thick).
Spoon dollops of each batter alternately into a 9-inch square pan coated with vegetable cooking spray.
Cut through batter in pan with a knife to create a swirled pattern.
Bake at 350\u00b0 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.
Yields 16 brownies; 162 calories, 4.5 g fat.