VeggieSensations.com

by Cindy Gliebe

Preheat oven to 350 degrees. Combine dry ingredients in a large bowl:

1 1/3 cup white flour

1/3 cup Wonderslim fat free cocoa powder

1 tsp baking powder

1 tsp baking soda

1/4 tsp salt

In a medium bowl combine:

1/2 cup warm water

2 Tbs EnerG Egg Replacer

Whip with a wire whisk until foamy. Let it set while you combine the wet ingredients.

In a separate smaller bowl combine wet ingredients:

1 cup Wonderslim Fat & Egg Replacer

1 cup sugar

1 tsp vanilla

Add the EnerG Egg Replacer to the wet ingredients and stir well. Then pour the dry ingredients into the wet and stir until mixed. Do not over mix. Pour into an 8 x 8 inch square cake pan.

1/2 cup Natural Peanut Butter that is not hydroginated

Drop small spoonfuls of peanut butte into batter. The peanut butter will sink to the bottom, this is okay. Bake at 350 degrees for about 20 to 25 minutes. Cool in pan before serving.

Our Stainless Steel Mixing Bowls are perfect for making these brownies.