This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Boston Cream Pie See how to make an amazing chocolate and vanilla cream dessert. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Fudgy Peanut Butter Brownies

By: Taste of Home

"No one believes these fudgy brownies-with a hint of peanut butter-are actually low-fat. They're so full of flavor, they'll satisfy anyone's chocolate cravings."

Rate/Review | Read Reviews (1)

Servings (Help)

US Metric Calculate

Original Recipe Yield 20 servings

Ingredients

2 cups sugar
1 1/2 cups all-purpose flour
3/4 cup baking cocoa
1/2 teaspoon salt
2/3 cup unsweetened applesauce
3/4 cup egg substitute
2 teaspoons vanilla extract
FILLING:
1 (3 ounce) package reduced-fat cream cheese
1/3 cup reduced fat peanut butter
1/4 cup sugar
1/4 cup egg substitute
1 teaspoon vanilla extract
FROSTING:
1 cup confectioners' sugar
3 tablespoons baking cocoa
2 tablespoons 2% milk
1 teaspoon vanilla extract
1 teaspoon water

Directions

In a large bowl, combine the sugar, flour, cocoa and salt. Stir in the applesauce, egg substitute and vanilla; mix well. Pour about half of the batter into a 13-inch x 9-inch x 2-inch baking pan coated with nonstick cooking spray.
In a mixing bowl, combine filling ingredients; beat until smooth. Drop by tablespoonfuls onto batter. Spoon remaining batter over top; cut through batter with a knife to swirl peanut butter mixture. Bake at 325 degrees for 25-30 minutes or until edges are firm and center is almost set.
Cool completely in pan on a wire rack. In a small bowl, combine frosting ingredients until smooth. Frost brownies.

Footnotes

Nutritional Analysis: One brownie equals 201 calories, 3 g fat (1 g saturated fat), 3 mg cholesterol, 119 mg sodium, 40 g carbohydrate, 2 g fiber, 5 g protein. Diabetic Exchanges: 2 starch, 1 fat.
© 2002 Reiman Media Group, Inc.