DIRECTIONS

In a large bowl, combine the sugar, flour, cocoa and salt. Stir in the applesauce, egg substitute and vanilla. Pour half of the batter into a 13-in. x 9-in. baking pan coated with cooking spray.
    In a small mixing bowl, beat the filling ingredients until smooth. Drop by tablespoonfuls onto batter. Spoon remaining batter over the top; cut through batter with a knife to swirl peanut butter mixture.
    Bake at 325° for 25-30 minutes or until edges are firm and center is almost set. Cool on a wire rack.
    In a small bowl, combine the frosting ingredients until smooth. Spread over brownies. Yield: 20 brownies.