Ingredients:
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 cup butter or 1/4 cup margarine
1 1/4 cups sugar
1 eggs
2 egg whites
2 teaspoons vanilla
1/3 cup peanut butter
1/4 cup light cream cheese
2 tablespoons brown sugar
1 egg whites
Directions:
Preheat oven to 350 degrees.
Spray an 8 inch square baking pan with cooking spray.
In a medium bowl, using a fork, stir flour with cocoa, salt, and baking powder until no cocoa lumps remain.
In a medium saucepan, melt butter over medium heat.
Remove from heat and stir in sugar, then egg, egg whites, and vanilla until combined.
Stir in flour mixture just until blended.
Turn about 2/3 of the batter into prepared pan and smooth the top.
Spoon dollops of remaining brownie batter over toop.
Do not smooth out.
In a medium bowl, beat peanut butter with cream cheese until smooth.
Beat in brown sugar then egg white until bleded.
Drop by spoonfuls in between chocolate batter spoonfuls.
Using a thin bladed knife, draw the tip through the two batters to create a marbled effect.
Continue to do so until the batter is fairly level on top.
Bake in preheated oven until the centre of the brownie appears set and the sides just start to pull away from the pan, about 28 to 30 minutes.
Cool brownies in pan on a rack before cutting into squares.
Servings: 16
Time preparation: 10 min.
Time total: 40 min.