This diabetic-friendly brownie recipe uses the classic flavor combination of chocolate and peanut butter to make a delicious dessert you'll want to make again and again.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

15 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees Fahrenheit. Line a 9x9x2-inch baking pan with foil, extending foil up over the edges of the pan. Lightly coat foil with nonstick spray. Set aside.

  • In a medium saucepan, melt butter over low heat; remove from heat. Whisk in sugar and the water. Whisk in egg, oil and vanilla until combined. Stir in 1 cup of the flour and the baking powder until combined (batter will be thin at this point.) Place peanut butter in a small bowl; gradually whisk in 1/2 cup of the batter until smooth. Set aside. In another bowl, combine the remaining 1/4 cup flour and the cocoa powder. Stir into the plain batter; stir in chocolate pieces. Pour chocolate batter into prepared pan.

  • Drop peanut butter batter in small mounds over chocolate batter in pan. Using a thin metal spatula, swirl batters together. Bake for 20 to 25 minutes or until top springs back when lightly touched and a toothpick inserted near the center comes out clean. Cool completely in pan on a wire rack. Cut into bars.


Tip: If using a sugar substitute, choose Splenda(R) Sugar Blend for Baking or Sun Crystals(R) in place of granulated sugar. Follow package directions to use product amount that's equivalent to 3/4 cup granulated sugar. Decrease baking time to 15 to 18 minutes or until top springs back when lightly touched and a toothpick inserted near the center comes out clean. Nutrition analysis per serving: same as below except 140 calories, 13 g carbohydrate.

Nutrition Facts

151 calories; protein 3g 6% DV; carbohydrates 17g 6% DV; exchange other carbs 1; sugars 10g; fat 8g 12% DV; saturated fat 3g 15% DV; cholesterol 6mg 2% DV; sodium 61mg 2% DV.

Reviews (3)

Read More Reviews
3 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 3 stars
Not too cakey not too fudgy. Next time I ll cook it for a shorter time Read More
Rating: 4 stars
Actually there is not a mistake in the recipe but perhaps the ingredients were misread. It does call for 11/4 cup of flour and for 1 cup of the flour to be used first and the rest to be used in another part of the recipe. It does however call for only 3/4 cup of SUGAR NOT flour. Read More
Rating: 1 stars
There's a mistake in this recipe. The ingridients list 3/4 cup of flour but the directions use 1 cup in one place and the 'other 1/4' cup in another. The version I tried to make with 3/4 of a cup had to be thrown away. Read More