Fudgy Peanut Butter Brownies Recipe

4 1 6
Fudgy Peanut Butter Brownies Recipe
Fudgy Peanut Butter Brownies Recipe photo by Taste of Home
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Fudgy Peanut Butter Brownies Recipe

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4 1 6
Publisher Photo
No one believes these fudgy brownies—with a hint of peanut butter—are actually low-fat. They're so full of flavor, they'll satisfy anyone's chocolate cravings.
MAKES:
20 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min. + cooling
MAKES:
20 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min. + cooling

Ingredients

  • 2 cups sugar
  • 1-1/2 cups all-purpose flour
  • 3/4 cup baking cocoa
  • 1/2 teaspoon salt
  • 2/3 cup unsweetened applesauce
  • 3/4 cup egg substitute
  • 2 teaspoons vanilla extract
  • FILLING:
  • 3 ounces reduced-fat cream cheese, softened
  • 1/3 cup reduced-fat peanut butter
  • 1/4 cup sugar
  • 1/4 cup egg substitute
  • 1 teaspoon vanilla extract
  • FROSTING:
  • 1 cup confectioners' sugar
  • 3 tablespoons baking cocoa
  • 2 tablespoons 2% milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon water

Directions

In a large bowl, combine the sugar, flour, cocoa and salt. Stir in applesauce, egg substitute and vanilla; mix well. Pour about half of the batter into a 13-in. x 9-in. baking pan coated with cooking spray.
In a mixing bowl, combine filling ingredients; beat until smooth. Drop by tablespoonfuls onto batter. Spoon remaining batter over 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 completely in pan on a wire rack. In a small bowl, combine frosting ingredients until smooth. Frost brownies. Yield: 20 brownies.
Originally published as Fudgy Peanut Butter Brownies in Light & Tasty February/March 2001, p29

Nutritional Facts

1 each: 201 calories, 3g fat (1g saturated fat), 3mg cholesterol, 119mg sodium, 40g carbohydrate (0 sugars, 2g fiber), 5g protein.

  • 2 cups sugar
  • 1-1/2 cups all-purpose flour
  • 3/4 cup baking cocoa
  • 1/2 teaspoon salt
  • 2/3 cup unsweetened applesauce
  • 3/4 cup egg substitute
  • 2 teaspoons vanilla extract
  • FILLING:
  • 3 ounces reduced-fat cream cheese, softened
  • 1/3 cup reduced-fat peanut butter
  • 1/4 cup sugar
  • 1/4 cup egg substitute
  • 1 teaspoon vanilla extract
  • FROSTING:
  • 1 cup confectioners' sugar
  • 3 tablespoons baking cocoa
  • 2 tablespoons 2% milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon water
  1. In a large bowl, combine the sugar, flour, cocoa and salt. Stir in applesauce, egg substitute and vanilla; mix well. Pour about half of the batter into a 13-in. x 9-in. baking pan coated with cooking spray.
  2. In a mixing bowl, combine filling ingredients; beat until smooth. Drop by tablespoonfuls onto batter. Spoon remaining batter over 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.
  3. Cool completely in pan on a wire rack. In a small bowl, combine frosting ingredients until smooth. Frost brownies. Yield: 20 brownies.
Originally published as Fudgy Peanut Butter Brownies in Light & Tasty February/March 2001, p29

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MY REVIEW
KY_Cook User ID: 1619535 83936
Reviewed Jan. 1, 2011

"These brownies are extremely moist, which is a wonderful change from many other low-fat brownie recipes I've tried in the past. I get many requests to make this new favorite of ours :)"

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