HOOSIER PEANUT BUTTER BROWNIES

This is an old recipe I had that I changed after my diabetes diagnosis years ago. This is my diabetic-friendly version, and it may not work for all diabetics! For those whose blood sugar is controlled this should work for special occasions or sharing with others.

1/2 cup natural creamy peanut butter
1/3 cup butter OR unsweetened applesauce
1 cup Splenda Granulated or your favorite sugar substitute
2 tbsp Splenda Brown Sugar Blend
2 eggs OR 1/2 cup egg substitute
1 cup white whole-wheat flour 0R 1/2 cup white whole wheat with 1/2 cup almond flour
1 tsp baking powder
1/4 tsp salt, optional
1 pkg sugar-free chocolate chips
1/2 tsp vanilla extract
1/2 cup chopped peanuts 

Preheat oven to 350 degrees. Spray a 9-inch square baking pan with nonstick cooking spray; set aside.

In a medium mixing bowl beat the peanut butter and butter (or applesauce) until blended. Gradually add both Splenda products, beating until fluffy. Add the eggs, one at a time, beating after each addition. Add the flour, baking powder, and salt; mix well. Stir in the chocolate chips and the vanilla, mixing in well. Mix in the peanuts or sprinkle on the top of the batter. Pour into the prepared baking pan and bake at 350 degrees for 30 to 40 minutes or until a wooden toothpick inserted in center comes out clean. Cool before cutting.

Remember quantity is key for diabetics and desserts. Have one brownie, not a half pan of brownies. Share with others or freeze some for later.

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