Peanut Butter Swirl Chocolate Brownies

Having diabetes doesn't mean dessert is off the menu — especially not when you've got this classic duo of chocolate and peanut butter teaming up for a low-sugar win. These brownies are rich, fudgy, and just the right amount of naughty. With medicated butter and canola oil in the mix, they're an indulgence that can also take the edge off a long day.

Perfect for sharing (or not — no judgment here).

Ingredients:

• Nonstick cooking spray
• 1/4 cup medicated 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 medicated oil or regular 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

Directions:

1. Preheat oven to 350°F. Line a 9x9x2-inch pan with foil, letting it hang over the edges for easy removal. Coat lightly with nonstick spray.

2. In a saucepan, melt medicated butter on low. Remove from heat. Whisk in sugar and water. Add eggs, oil, and vanilla. Stir in 1 cup flour and baking powder — it'll look thin, that's okay.

3. In a small bowl, whisk peanut butter with ½ cup of the batter until smooth.

4. In another bowl, mix remaining ¼ cup flour with cocoa powder. Stir into the main batter, then add chocolate chips.

5. Pour chocolate batter into pan. Drop spoonfuls of the peanut butter mix on top and swirl with a knife.

6. Bake 20–25 minutes (15–18 if using a sugar blend). Top should spring back when touched and a toothpick comes out clean.

7. Cool completely before cutting.

Pro tip: For a cakier texture, add an extra egg; for fudgier, subtract one.

If you love guilt-free sweets, check out my Apple-Spice Cake or Banana Raisin Quick Bread — more diabetic-friendly desserts with that Chef-420 twist.