Nutrition per serving may change if servings are adjusted.
Nonstick cooking spray
¼ cup butter
¾ cup granulated sugar (see Tip)
⅓ cup cold water
¾ cup refrigerated or frozen egg product, thawed, or 3 eggs, lightly beaten
¼ cup canola oil
1 teaspoon vanilla
¾ cup whole-wheat pastry flour
1 teaspoon baking powder
¼ cup creamy peanut butter
½ cup unsweetened cocoa powder
¼ cup miniature semisweet chocolate pieces
Preheat oven to 350°F. 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 ½ cup of the batter until smooth. Set aside. In another bowl, combine the remaining ¼ 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® Sugar Blend for Baking or Sun Crystals® in place of granulated sugar. Follow package directions to use product amount that's equivalent to ¾ 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.