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Peanutty Butter Chocolate Brownie

Source of Recipe

Quick and Easy Low-Carb Cooking - by Nancy Hughes - e-mail

PEANUTTY BUTTER CHOCOLATE BROWNIE
Exchanges
WW Points
Yield: 16 servings

- 1/4 cup creamy peanut butter
- 1 tablespoon water
- 1 tablespoon vegetable oil
- 1 large egg
- 1 egg white
- 1/2 of an 18.25 ounce box devil's food cake mix

Preheat oven to 350 degrees F.

In a medium mixing bowl, combine peanut butter, water, oil,
egg, and egg white. Whisk until well blended. Add cake mix and stir until just blended. This mixture will be very thick.

Coat the bottom only of an 8x8 inch nonstick baking pan. Spoon batter evenly into pan.

Bake 15 minutes or until wooden toothpick inserted in center
comes out almost clean. (The brownies will not appear to be
done; they will continue cooking as they cool.) Cool on wire
rack and cut into 16 squares. This recipe easily doubles.

1 brownie equals : Calories: 101, Fat: 4 g, Cholesterol: 13 mg, Sodium: 146 mg, Carbohydrate: 14 g, Dietary Fiber: 1 g, Protein: 2 g ++++ Exchanges: 1/2 Fat, 1 Carbohydrate ++++ WWP: 2