Monday, September 28, 2015

Peanut Butter-Chocolate Swirl Brownie Cake

The kids asked for something sweet as a treat after school this afternoon and thought up this one that I haven't made in a long time. It's only 4 Weight Watchers points per square out of a total of 16 squares/servings. I changed the recipe a little and got more of a brownie-like texture, so I'll share how I have it on my recipe card that I'm sure I got from Weight Watchers eons ago and then what I did to get a more brownie-like texture as well in parenthesis next to specific ingredients. I bet you can sub in some other nut butters as well to switch it up a little.


1 Tbs all-purpose flour (I used Pam baking spray for the pan)
1/2 c. reduced-calorie stick butter, softened
1-1/4 c. firmly packed brown sugar
1 tsp. vanilla extract
3 large egg whites (I substituted 1/2 cup pasteurized egg product of all egg whites)
1 large egg (I substituted 1 egg yolk with egg-white product above)
1-1/2 cup all-purpose flour
1/2 tsp. baking powder
1/4 cup unsweetened cocoa
1/4 cup reduced-fat creamy peanut butter


Preheat oven to 350 degrees.  Coat a 9-inch-square baking pan with cooking spray and dust with the 1 Tbsp of flour (or Pam baking spray) and set aside.

Cream the butter and gradually add in the brown sugar until well blended on medium speed.  Add vanilla extract, egg whites (or egg product), whole egg (or 1 egg yolk), and beat well.

Mix the 1-1/2 cups flour with 1/2 tsp. baking powder in a separate bowl and slowly add into mixture until well blended.

Divide the mixture evenly, about 1-1/2 cups in 2 parts. Into one part mix in the 1/4 cup unsweetened cocoa and into the other bowl mix in the 1/4 cup reduced-fat creamy peanut butter (you will have two batters now).

Spoon each mixture alternately into the prepared pan. Bang on the counter to level and using a knife create swirls.

Bake at 350 degrees for 30 minutes or until a knife inserted in the middle comes out clean.

YIELDS: 16 servings

POINTS: 4 points per square

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