Natural peanut butter (the oil rises to the top) is a healthier choice than the
ones made with hydrogenated oil. You may also substitute another nut butter or a
soy butter for the peanut butter.
- 1 ounce semisweet chocolate
- 1 ounce unsweetened baking chocolate
- 1 tablespoon unsalted butter
- 1/3 cup creamy peanut butter, preferably natural
- 2 tablespoons canola oil
- 1/2 cup firmly packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 3/4 cup flour
- 1/4 teaspoon salt
- Heat oven to 325 degrees F. Butter an 8-inch square baking pan (or coat with
nonstick cooking spray).
- In a microwave-safe glass bowl, melt both chocolates with the butter on HIGH
for 1 minute.
- Stir and cook another 30 to 60 seconds. Set aside to cool slightly.
- In a medium-size bowl, beat the peanut butter and the oil.
- Add brown sugar and
white sugar; continue beating until the mixture is light and fluffy.
- Add the eggs, one at a time, beating well after each addition.
- Mix in the vanilla extract, then the flour and salt until just combined.
- Stir 1/3 cup of the peanut butter batter into the chocolate mixture.
- Scrape the remaining peanut butter batter into the baking pan.
- Spoon the chocolate mixture over the batter.
- Using a table knife, make a zigzag through the layers to create a marbled effect.
- Bake for 30 to 35 minutes, or until
a wooden pick inserted into the center comes out almost clean.
- Cool in the pan, then cut into 16 bars.
- Store in an airtight container at room temperature.
Yields 16 servings.
Per serving: 153 calories; 7.3 g fat (2 g saturated fat; 43 percent of calories
from fat); 20 g carbohydrates; 29 mg cholesterol; 67 mg sodium; 2.8 g protein; 0.9