Brownie Peanut Butter Cups
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 308.4
- Total Fat: 16.7 g
- Cholesterol: 0.0 mg
- Sodium: 164.1 mg
- Total Carbs: 37.2 g
- Dietary Fiber: 2.2 g
- Protein: 6.9 g
View full nutritional breakdown of Brownie Peanut Butter Cups calories by ingredient
Number of Servings: 12
Ingredients
-
3/4 cup splenda
2 Tbsp country crock + calcium
2 Tbsp fat free vanilla yogurt
1 Tbsp water
3/4 cup semi-sweet chocolate chips
1/4 cup all whites egg substitute
1/2 tsp vanilla extract
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/4 teaspoon baking soda
1/2 cup peanut butter chips + 2 Tbsp more for garnishing
1/4 cup semi-sweet chocolate chips + 2 Tbsp more for garnishing
3/4 cup reduced fat creamy peanut butter
Directions
Preheat oven to 350°. Spray or grease 12 muffin cups; set aside.
In a large microwave-safe bowl, combine splenda, margarine, and water. Microwave on high for 1 minute or until margarine is melted. Stir in 3/4 cup semi-sweet chocolate chips until melted. Stir in egg substitute and vanilla extract. Add flours and baking soda, stirring until blended. Allow to cool to room temperature. Then, stir in 1/2 cup peanut butter chips and 1/4 cup semi-sweet chocolate chips. Spoon batter by heaping tablespoonfuls into muffin cups.
Bake for 13-15 minutes or until top is set and a toothpick inserted into the center comes out slightly wet. Place pan on wire rack. Centers of brownies will fall upon cooling. If not, tap centers with the back of a teaspoon to make a hole.
Place peanut butter in a small microwave-safe bowl. Microwave on high for 45 seconds, then stir. While brownies are still hot, spoon about a tablespoon of peanut butter into the center of each brownie. Top with semi-sweet chocolate chips and peanut butter chips. Cool completely in pan.
Number of Servings: 12
Recipe submitted by SparkPeople user SLJGEMINI75.
In a large microwave-safe bowl, combine splenda, margarine, and water. Microwave on high for 1 minute or until margarine is melted. Stir in 3/4 cup semi-sweet chocolate chips until melted. Stir in egg substitute and vanilla extract. Add flours and baking soda, stirring until blended. Allow to cool to room temperature. Then, stir in 1/2 cup peanut butter chips and 1/4 cup semi-sweet chocolate chips. Spoon batter by heaping tablespoonfuls into muffin cups.
Bake for 13-15 minutes or until top is set and a toothpick inserted into the center comes out slightly wet. Place pan on wire rack. Centers of brownies will fall upon cooling. If not, tap centers with the back of a teaspoon to make a hole.
Place peanut butter in a small microwave-safe bowl. Microwave on high for 45 seconds, then stir. While brownies are still hot, spoon about a tablespoon of peanut butter into the center of each brownie. Top with semi-sweet chocolate chips and peanut butter chips. Cool completely in pan.
Number of Servings: 12
Recipe submitted by SparkPeople user SLJGEMINI75.