Chocolate and Peanut Butter Brownies Recipe
Who can resist a decadent brownie with a gooey, chocolaty center? We know we can’t! And that’s why we have for you this diabetic-friendly Chocolate and Peanut Butter brownie recipe that promises a rich taste with just 150 calories per serving! Feel free to replace the all-purpose flour with whole wheat flour, whole grain corn flour, soy flour, whole wheat pasty flour, gluten-free baking mix or full-fat almond flour, as per your individual preference.
Servings Prep Time
20people 10minutes
Cook Time
Servings Prep Time
20people 10minutes
Cook Time
  • 1 1/4Cups All purpose flour
  • 1/3 Cup Cold Water
  • 1/4 Cup Peanut ButterMelted
  • 1/2 Cup Unsweetened Cocoa Powder
  • 6tbsp Brown Sugar BlendSPLENDA®
  • Cooking SprayNon-Stick
  • 3 EggsLightly beaten
  • 1/4 Cup Canola Oil
  • 1 tsp Vanilla Extract
  • 1 tsp Baking powder
  1. Preheat oven to 350 degree F.
  2. Line a 9 inch baking tin with foil and lightly coat with the cooking spray. Keep aside.
  3. In a bowl, mix together the Splenda brown sugar blend and water. Whisk in the oil, eggs and vanilla extract until combined together.
  4. Stir in the flour, unsweetened cocoa powder, melted peanut butter and baking powder. Gradually whisk until the batter is smooth. Pour this batter into the prepared tin.
  5. Bake for 15 to 18 minutes or until a toothpick inserted near the center comes out clean.
  6. Cool completely on a wire rack. Cut into 20 small square pieces. Enjoy your sweet treat!