As the sun starts to set sooner and the weather requires a sweater, here in Florida we say hello to November. When in the food and catering industry, the topic at large is no other than Thanksgiving with the family. Here at Top Hat Catering, we wanted to shed light on two other great topics. November is National Diabetes Awareness month, type 1 to be specific. The awareness is in place for us to know what it is, who has it and what is being done about it. Also, the month of November is peanut butter lovers month!
Without further ado, we want to share with you a dessert recipe that will compliment your table this holiday season and also cater to the diabetic or peanut butter lover in your family. We hope you enjoy the below recipe and share it for years to come!
Happy holidays, from your extended family at Top Hat Catering.
Peanut Butter Swirl Chocolate Brownies
Nonstick cooking spray
1/4 cup butter
3/4 cup granulated sugar or sugar substitute blend* equivalent to 3/4 cup sugar
1/3 cup cold water
3/4 cup refrigerated or frozen egg product, thawed, or 3 eggs, lightly beaten
1/4 cup canola oil
1 teaspoon vanilla
1 1/4 cups all-purpose flour**
1 teaspoon baking powder
1/4 cup creamy peanut butter
1/2 cup unsweetened cocoa powder
1/4 cup miniature semisweet chocolate pieces
1. Preheat oven to 350 degrees F. Line a 9x9x2-inch baking pan with foil, extending foil up over the edges of the pan. Lightly coat foil with nonstick spray. Set aside.
2. In a medium saucepan, melt butter over low heat; remove from heat. Whisk in sugar and the water. Whisk in egg, oil, and vanilla until combined. Stir in 1 cup of the flour and the baking powder until combined. (Batter will be thin at this point.) Place peanut butter in a small bowl; gradually whisk in 1/2 cup of the batter until smooth. Set aside. In another small bowl, combine the remaining 1/4 cup flour and the cocoa powder. Stir into the plain batter; stir in chocolate pieces. Pour chocolate batter into prepared pan.
3. Drop peanut butter batter in small mounds over chocolate batter in pan. Using a thin metal spatula, swirl batters together. Bake for 20 to 25 minutes* or until top springs back when lightly touched and a toothpick inserted near the center comes out clean. Cool completely in pan on a wire rack. Cut into bars