Peanut Butter Swirl Chocolate Brownies

Peanut Butter Swirl Chocolate Brownies

Having diabetes doesn’t mean you have to give up desserts. Try these diabetic sweet treats — full of flavor and absolutely delicious — that have been updated just for you.

Ingredients:
Nonstick cooking spray
1/4 cup Medicated butter
3/4 cup granulated sugar or sugar substitute blend* equivalent to 3/4 cup sugar
1/3 cup cold water
3/4 cup refrigerated or frozen egg product, thawed, or 3 eggs, lightly beaten
1/4 cup medicated or regular canola oil
1 teaspoon vanilla
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 cup creamy peanut butter
1/2 cup unsweetened cocoa powder
1/4 cup miniature semisweet chocolate pieces

Directions:

 
  1.  Preheat oven to 350 degrees 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.
  2.  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 small 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.
  3.  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

  • *Sugar Substitutes: Choose from Splenda® Sugar Blend for Baking or Sun Crystals® Granulated Blend. Follow package directions to use product amount equivalent to 3/4 cup 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.
  • *Sugar Substitutes: PER BROWNIE WITH SUBSTITUTE: same as basic recipe, except 140 cal., 13 g carb.

Tip

  • **Flour Substitutes: Substitute 3/4 cup whole wheat flour, white whole wheat flour, whole wheat pastry flour, whole grain oat flour, whole grain corn flour, white bean flour, or soy flour for 3/4 cup of the all-purpose flour. Or, substitute 1/2 cup full-fat almond flour for 1/2 cup of the all-purpose flour. Or, substitute 1 1/4 cups gluten-free baking mix*** or 1 1/4 cups hi-maize high-fiber flour (King Arthur product) for all of the all-purpose flour. If using two flours, stir them together before using in the recipe.
  • **Flour Substitutes: PER BROWNIE WITH WHOLE WHEAT FLOUR OR WHITE WHOLE WHEAT FLOUR: same as basic recipe, except 149 cal., 1 g fiber.
  • **Flour Substitutes: PER BROWNIE WITH WHOLE WHEAT PASTRY FLOUR: same as basic recipe, except 145 cal., 60 mg sodium, 16 g carb., 1 g fiber.
  • **Flour Substitutes: PER BROWNIE WITH WHOLE GRAIN OAT FLOUR: same as basic recipe, except 152 cal., 60 mg sodium, 1 g fiber, 4 g pro.
  • **Flour Substitutes: PER BROWNIE WITH WHOLE GRAIN CORN FLOUR: same as basic recipe, except 150 cal., 1 g fiber.
  • **Flour Substitutes: PER BROWNIE WITH WHITE BEAN FLOUR: same as basic recipe, except 150 cal., 60 mg sodium, 1 g fiber, 4 g pro.
  • **Flour Substitutes: PER BROWNIE WITH SOY FLOUR: same as basic recipe, except 152 cal., 9 g total fat, 60 mg sodium, 15 g carb., 1 g fiber, 4 g pro.
  • **Flour Substitutes: PER BROWNIE WITH FULL-FAT ALMOND FLOUR: same as basic recipe, except 156 cal., 9 g total fat, 16 g carb., 1 g fiber, 4 g pro.
  • **Flour Substitutes: PER BROWNIE WITH GLUTEN-FREE BAKING MIX: same as basic recipe, except 148 cal., 8 g total fat (2 g sat. fat), 60 mg sodium, 1 g fiber.
  • **Flour Substitutes: PER BROWNIE WITH HIGH-MAIZE HIGH-FIBER FLOUR: same as basic recipe, except 145 cal., 8 g total fat (2 g sat. fat), 60 mg sodium, 1 g fiber.
  • Tip

    • ***Test Kitchen Tip: If using the gluten-free baking mix, increase water to 1/2 cup.

Special thanx to  medicationdiabetes.com

 

DIABETIC RECIPIES

CHOCOLATE SWIRL CHEESECAKE (LOW-SUGAR)

This is soooo good I like making it with the oreo crust, I think it adds to the overall tast sensation and it just melts in your mouth. INGEDIENTS; 1      Prepared crust in 9 inch spring form pan 1      Envelope unflavored gelatin 3/4  cup...

GINGERBREAD MEN (basic recipe)

These are a tasty addition to your holiday cookie basket,Get em before they run off. INGREDIENTS; 2     cups cannaflour 1/2  teaspoon baking soda 1/2  teaspoon salt 2     Tablespoons ground ginger 1/2  teaspoon ground cinnamon 1/4  teaspoon ground...

MINT CHOCOLATE CHEESECAKE BARS

This bar cookie pairs a crunchy oreo cookie crust with a creamy mint-flavored cheesecake filling to create a sumptious dessert INGREDIENTS; CRUST; 2        Tablespoons Splenda sweetener, (granulated) 1 1/2 cups Oreo crumbs 1/3    cup medicated...

OATMEAL COOKIES Sugar & Flour-Free, No Bake

“Sugar Babe” Oatmeal Cookies Sugar & Flour-Free, No Bake  Are you in need of a healthier version of an oatmeal raisin cookie that’s also lightly medicated? If so, this is the perfect recipe for you! By Jessica Catalano This is a simple recipe that omits baking time, flour, white...
<< 1 | 2 | 3 >>