These bars join two favorite foods and turn them into a luscious treat rather than a sandwich. They are crunchy both from the peanut butter and the additional peanuts folded into the dough.
Yield: 11/2 dozen
Active time: 15 minutes
Start to finish: 40 minutes
11/2 teaspoons egg replacement powder, such as Ener-G
1 cup seedless raspberry jam
1/2 cup (8 tablespoons) soy margarine, softened
3/4 cup commercial chunky peanut butter
3/4 cup firmly packed light brown sugar
1/2 teaspoon pure vanilla extract
1/2 teaspoon baking powder
1/4 teaspoon salt
11/2 cups whole-wheat pastry flour
3/4 cup chopped roasted peanuts
1. Preheat the oven to 350°F. Line the bottom and sides of an 8 x 8-inch baking pan with parchment paper or foil, allowing the paper to extend 2 inches over the top of the pan. Grease the paper.
2. Combine egg replacement powder and 2 tablespoons cold water, and set aside. Place jam in a saucepan and bring to a boil over medium heat, stirring frequently. Reduce the heat to low and simmer jam until reduced by one-fourth. Set aside.
3. Combine margarine, peanut butter, and sugar in a mixing bowl, and beat at low speed with an electric mixer to blend. Increase the speed to high, and beat for 3 to 4 minutes, or until light and fluffy. Beat in egg replacement mixture, vanilla, baking powder, and salt and beat for 1 minute. Slowly add flour to margarine mixture, and beat until soft dough forms. Stir in peanuts.
4. Pat 2/3 of dough into the bottom of the prepared pan. Make dollops with jam, and spread evenly over crust. Break remaining dough into 1-tablespoon pieces, flatten between your hands, and arrange on top of jam.
5. Bake bars for 25 to 30 minutes, or until top is golden brown. Cool completely on a wire rack. Lift up the ends of the parchment or foil liner, transfer brownies to a cutting board, and cut into pieces.
Note: The brownies can be made up to 3 days in advance and kept at room temperature in an airtight container.
Variations:
Substitute commercial almond butter for the peanut butter and chopped roasted almonds for the peanuts.
Substitute apricot or peach jam for the raspberry jam.