- Preheat oven to 350 degrees F. Lightly coat a 9-inch square baking dish with cooking spray.
- In a medium saucepan over low heat, melt margarine; remove from heat. Whisk in sugar substitute and water until thoroughly mixed. Add egg substitute, oil, and vanilla; mix well. Stir in 1 cup flour and the baking powder until combined.
- In a small bowl, combine peanut butter and 1/2 cup of the batter, mixing until smooth; set aside. In another small bowl, combine remaining 1/4 cup flour and the cocoa powder; mix well. Stir mixture into plain batter, stir in chocolate chips, then pour into baking dish.
- Spoon peanut butter batter in small mounds over chocolate batter. Using a knife, swirl batters together. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
From Mr Food Test Kitchen: Diabetic Safe Recipes
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