Peanut Butter Swirled Brownies: Makes 20 ( 3 points)
4 oz. FF cream cheese
1-1/2 c. packed brown sugar, divided
3 T. creamy reduced fat peanut butter
1 T. flour
1-1/2 tsp. vanilla, divided
2 eggs, divided use
2/3 c. flour
1/2 c. unsweetened cocoa
1/4 tsp. salt
2 large egg whites
1/4 c. canola oil
1/4 c. water.
Preheat oven to 350 and spray an 11 x 7 pan with cooking spray.
In a small bowl, bat cream cheese and 1/4 c. brown sugar until smooth and creamy. Add peanut butter, 1 T. flour, 1/2 tsp. vanilla and 1 egg, beating until well blended; set aside.
In a small bowl, whisk the 2/3 c. flour, cocoa and salt.
In a large bowl, beat the egg whites, remaining 1 egg and 1-1/4 c. brown sugar until smooth. Add oil, water and remaining 1 tsp. vanilla. Stir in the flour-cocoa mixture with a wooden spoon until just blended.
Spread about 1/2 of the brownie mixture in the bottom of the 11 x 7 pan. Slowly spread the peanut butter mixture over the top. Drop remaining brownie batter in large dollops over peanut butter mixture. Swirl with a knife.
Bake 18-20 minutes or until the top is just firm to the touch ( do not overbake) Cool completely. Cut into 20 squares.