Dark Chocolate Peanut Butter Brownies

1. 1

   Preheat oven to 350 and spray 9x9 (recommended) or 8x8 baking dish with cooking spray.

2. 2

   Melt butter in a medium sized saucepan over low heat. Add baking chips and peanut butter, stirring over low heat until melted.

3. 3

   Remove from heat. Immediately stir in splenda, sugar and vanilla. Beat in egg and then the two egg whites.

4. 4

   Add the flour and stir for about one minute, until batter becomes smooth and glossy.

5. 5

   Stir in mini chocolate chips.

6. 6

   Spread into prepared cake pan and bake for 20-25 minutes for a 9x9 dish or slightly more for an 8x8 dish - brownies are done when moist crumbs cling to a toothpick inserted in the middle. Don't overcook (toothpick will come out clean) or they will be dry.

7. 7

   Cool on a wire rack.

8. 8

   To make topping: using an electric mixer combine creamy peanut butter and powdered sugar until you have coarse crumbs. Scraping down sides when necessary.

9. 9

   On medium-high speed, beat in evaporated milk (or milk) one tablespoon at a time until mixture is smooth and spreadable, although not runny. This is not a frosting, the consistency should be rather thick and sturdy.

10. 10

    Spread over cooled brownies.

11. 11

    Plate brownies, then drizzle sugar-free chocolate syrup over brownie before serving for an elegant brownie dessert or drizzle onto uncut brownies, cutting will create a different look each time! Measurement is a guesstimate - I just squeeze it right out of the bottle.

12. 12

    Store leftovers in refrigerator.

* Per serving · 4 servings · Values may vary.