Diabetic Living: Healthy Brownie Recipe

When you are living with diabetes, you need to make healthy life choices in order to keep your health in control and protect your feet from potentially limb-threatening side effects like peripheral neuropathy (nerve damage that can cause you to lose sensation in your feet), not to mention ulcers (wounds on your feet that are very difficult to heal due to reduced blood flow.)

Some people might think that one of those choices needs to be abandoning desserts, but I’m here to help you understand that sometimes, you can simply make healthier swaps instead of giving up on sweet treats altogether.

Today just happens to be National Brownie Day, so in celebration of this momentous occasion, I offer you this healthy Diabetic Brownie recipe from Diabetic Living. I also urge you to schedule regular appointments with your Houston podiatrist to ensure appropriate, continuous care for your feet.

Peanut Butter Swirl Chocolate Brownies

Ingredients

  • Nonstick cooking spray
     
  • 1/4 cup 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 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 degrees F. Line a 9x9x2-inch baking pan with foil, extending foil up over the edges of the pan. Lightly coat foil with nonstick spray. Set aside.
  2. In a medium saucepan, melt butter over low heat; remove from heat. Whisk in sugar and the water. Whisk in egg, oil, and vanilla until combined. Stir in 1 cup of the flour and the baking powder until combined. (Batter will be thin at this point.) Place peanut butter in a small bowl; gradually whisk in 1/2 cup of the batter until smooth. Set aside. In another small bowl, combine the remaining 1/4 cup flour and the cocoa powder. Stir into the plain batter; stir in chocolate pieces. Pour chocolate batter into prepared pan.
  3. Drop peanut butter batter in small mounds over chocolate batter in pan. Using a thin metal spatula, swirl batters together. Bake for 20 to 25 minutes* or until top springs back when lightly touched and a toothpick inserted near the center comes out clean. Cool completely in pan on a wire rack. Cut into bars.
Dr. Andrew Schneider
Dr. Andrew Schneider is a podiatrist and foot surgeon at Tanglewood Foot Specialists in Houston, TX.
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