Peanut-Butter Cream-Cheese Brownies (Lactose Free)

Ingredients:

3/4 cup peanut butter

4oz Tofutti Better Than Cream Cheese, softened

2/3 cup sugar

1/2 cup packed brown sugar

1/2 cup of Best Life buttery spread softened (NOT melted)

3 tablespoons Lactaid or Soy milk

2 eggs

1 cup flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1/3 cup baking cocoa

2 tablespoons oil 

Liquid Chocolate (see below for recipe)

Directions:

1. Heat oven to 350°F. Grease a square pan, or cupcake pan, set aside. Mix peanut butter and softened cream cheese in small bowl until well blended; set aside.

2. Mix sugars, butter, milk, oil and eggs in medium bowl. Stir in flour, baking powder and salt.

3. Divide the batter in half and separate into two different bowls. Stir the peanut butter/cream cheese mixture into 1 half. Stir liquid chocolate and cocoa in the other half.

4. Spoon batter into pan as follows:

Square pan: Spoon chocolate batter into pan in 8 mounds, checkerboard style. Spoon peanut butter batter between mounds of chocolate. Gently swirl through batters with a knife for marbled design.

Cupcake pan: Spoon chocolate batter into cups, filling about half. Spoon peanut butter on top filling the other half. Use knife to swirl for marbled design. You can fill to top of cupcake cup, they won’t rise too much.

5. Bake 30-35 minutes. Cool completely, about 1 hour.

Enjoy!!

Liquid Chocolate Recipe:

3 tablespoons of Cocoa Powder

1-3 tablespoons Oil (Vegetable or Canola works best)

Put cocoa in bowl, and add oil 1 tablespoon at a time, stir until smooth.  (You may only need 1 tablespoon.)  Set aside.