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1
Preheat oven to 350 and spray 9x9 (recommended) or 8x8 baking dish with cooking spray.
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2
Melt butter in a medium sized saucepan over low heat. Add baking chips and peanut butter, stirring over low heat until melted.
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3
Remove from heat. Immediately stir in splenda, sugar and vanilla. Beat in egg and then the two egg whites.
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4
Add the flour and stir for about one minute, until batter becomes smooth and glossy.
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5
Stir in mini chocolate chips.
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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.
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7
Cool on a wire rack.
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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.
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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.
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10
Spread over cooled brownies.
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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.
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12
Store leftovers in refrigerator.
