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1
Preheat oven to 350.
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2
Line a 9x9x2-inch baking pan with foil, extending foil up over the edges of the pan.
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3
Lightly coat foil with nonstick cooking spray.
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4
Set aside.
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5
In a medium saucepan, melt butter over low heat; remove from heat.
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6
Whisk in sugar and 1/3 cup cold water.
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7
Whisk in egg, oil, and vanilla until combined.
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8
Stir in 1 cup of the flour and the baking powder until combined.
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9
(Batter will be thin at this point).
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10
Place peanut butter in a small bowl; gradually whisk in 1/2 cup of the batter until smooth.
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11
Set aside.
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12
In another small bowl, combine the remaining 1/4 cup flour and the cocoa powder; stir into the plain batter.
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13
Stir chocolate pieces into chocolate batter; pour into prepared pan.
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14
Drop peanut butter batter in small mounds over chocolate batter in pan.
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15
Using a thin metal spatula, swirl the batters together.
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16
Bake 20-25 minutes or until top springs back when lightly touched and a toothpick inserted near the center comes out clean.
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17
Cool completely in pan on a wire rack.
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18
Cut into 20 bars.
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19
Notes: If using Sugar Substitutes - Follow package directions to use product amount equivalent to 3/4 cup sugar.
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20
Decrease baking time to 15-18 minutes.
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21
Flour Substitutes: 3/4 cup whole grain oat flour, whole grain corn flour, or white bean flour for 3/4 cup of the all purpose flour.
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22
Or substitute 1/2 cup full fat almond meal/flour for 1/2 cup of the all purpose flour.
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23
Or substitute 1 1/4 cups high fiber flour or gluten-free baking flour (if using gluten-free baking flour, increase water to 1/2 cup) for all of the all purpose flour.
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24
If using two flours, stir them together before adding to recipe.
