Dark Chocolate Peanut Butter Brownies - cooking recipe

Ingredients

Brownie
1/4 cup butter
1 cup bittersweet chocolate chips (I use 60% Cocoa Ghirardelli baking chips)
1/8 cup chunky peanut butter or 1/8 cup creamy peanut butter
1/4 cup Splenda granular
1/2 cup sugar
1 teaspoon vanilla extract
1 egg
2 egg whites
1/4 cup whole wheat flour
1/3 cup semisweet mini chocolate chips
Topping
1/2 cup peanut butter (NOT chunky)
1 cup powdered sugar
3 -4 tablespoons evaporated skim milk (or milk)
Drizzle
1 tablespoon sugar-free chocolate syrup (optional)

Preparation

Preheat oven to 350 and spray 9x9 (recommended) or 8x8 baking dish with cooking spray.
Melt butter in a medium sized saucepan over low heat. Add baking chips and peanut butter, stirring over low heat until melted.
Remove from heat. Immediately stir in splenda, sugar and vanilla. Beat in egg and then the two egg whites.
Add the flour and stir for about one minute, until batter becomes smooth and glossy.
Stir in mini chocolate chips.
Spread into prepared cake pan and bake for 20-25 minutes for a 9x9 dish or slightly more for an 8x8 dish - brownies are done when moist crumbs cling to a toothpick inserted in the middle. Don't overcook (toothpick will come out clean) or they will be dry.
Cool on a wire rack.
To make topping: using an electric mixer combine creamy peanut butter and powdered sugar until you have coarse crumbs. Scraping down sides when necessary.
On medium-high speed, beat in evaporated milk (or milk) one tablespoon at a time until mixture is smooth and spreadable, although not runny. This is not a frosting, the consistency should be rather thick and sturdy.
Spread over cooled brownies.
Plate brownies, then drizzle sugar-free chocolate syrup over brownie before serving for an elegant brownie dessert or drizzle onto uncut brownies, cutting will create a different look each time! Measurement is a guesstimate - I just squeeze it right out of the bottle.
Store leftovers in refrigerator.