Peanut Butter Swirl Chocolate Brownies

Ingredients:

•  ¼ cup pasture butter
•  ½ cup agave nectar
•  3 eggs
•  ¼ cup applesauce
•  1 teaspoon pure vanilla extract
•  1 ¼ cup Bob's Red Mill Stone Ground White Bean Flour
•  1 teaspoon baking powder
•  ¼ cup creamy natural peanut butter
•  ½ cup unsweetened cocoa powder
•  ¼ cup chopped dark chocolate pieces (70% cocoa or higher)

Preparation:

Preheat oven to 350°F. Line a 9×9×2 inch baking pan with nonstick release foil.
In a medium saucepan, melt butter over low heat; remove from heat. Whisk in agave nectar and 1/3 cup COLD water. Whisk in eggs, applesauce, and vanilla. Stir in 1 cup of the flour and the baking powder. Place peanut butter in a small bowl; gradually whisk in ½ cup of the batter. Set aside. In
another bowl, combine the remaining ¼ cup flour and the cocoa powder; stir into the plain batter. Stir
chocolate pieces into the chocolate batter, pour into pan.
Drop peanut butter batter in small mounds over chocolate batter in pan. Using a thin spatula, swirl the
batters together. Bake 20-25 mins or until a toothpick inserted into the middle comes out clean. Cool
an then cut.