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Source: I got this out of the Calgary Sun. Ingredients:
1/2 cup unsweetened cocoa powder 1/2 tsp. salt 1/4 tsp. baking powder 1/4 cup butter or margarine 1 1/4 cups sugar 1 egg 2 egg whites 2 tsp. vanilla Peanut Butter Swirl: 1/3 cup peanut butter 1/4 cup light cream cheese 2 Tbsp. brown sugar 1 egg white Instructions: 1. Preheat overn to 350 F. Spray an 8-in square baking pan with cooking spray. In a medium bowl, using a fork, stir flour with cocoa, salt, and baking powder until no cocoa lumps remain. 2. In a medium saucepan, melt butter over medium heat. Remove from heatand stir in sugar, then egg, egg whites and vanilla until combined. Stir in flour just until blended. Turn aabout two thirds of the batter into prepared pan and smooth the top. Spoon dollops of remaining brownie batter over the top. Do not smoooth out. 3. In a medium bowl, beat peanut butter with cream cheese until smooth. Beat in brown sugar then white egg until blended. Drop by spoonfuls in between the chocolate batter spoonfuls. Using a thin bladed knife, draw the tip through the two batters to create a marbled effect. Continue to do so until the batter is fairly level on top. 4. Bake in a preheated over until the center of the brownie appears set and the sides just start to pull away from the pan, about 28-30 minutes. Cool brownies in teh pan on a rack before cutting into squares. Makes 16 squares |