Dark Chocolate Peanut Butter Brownies

Directions

1. 1
   Preheat oven to 350 and spray 9x9 (recommended) or 8x8 baking dish with cooking spray.
2. 2
   Melt butter in a medium sized saucepan over low heat. Add baking chips and peanut butter, stirring over low heat until melted.
3. 3
   Remove from heat. Immediately stir in splenda, sugar and vanilla. Beat in egg and then the two egg whites.
4. 4
   Add the flour and stir for about one minute, until batter becomes smooth and glossy.
5. 5
   Stir in mini chocolate chips.
6. 6
   Spread into prepared cake pan and bake for 20-25 minutes for a 9x9 dish or slightly more for an 8x8 dish - brownies are done when moist crumbs cling to a toothpick inserted in the middle. Don't overcook (toothpick will come out clean) or they will be dry.
7. 7
   Cool on a wire rack.
8. 8
   To make topping: using an electric mixer combine creamy peanut butter and powdered sugar until you have coarse crumbs. Scraping down sides when necessary.
9. 9
   On medium-high speed, beat in evaporated milk (or milk) one tablespoon at a time until mixture is smooth and spreadable, although not runny. This is not a frosting, the consistency should be rather thick and sturdy.
10. 10
    Spread over cooled brownies.
11. 11
    Plate brownies, then drizzle sugar-free chocolate syrup over brownie before serving for an elegant brownie dessert or drizzle onto uncut brownies, cutting will create a different look each time! Measurement is a guesstimate - I just squeeze it right out of the bottle.
12. 12
    Store leftovers in refrigerator.