Peanut Butter Swirl Brownies (gluten free)
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These Peanut Butter Swirl Brownies are soft, rich, fluffy, and fudgey. They are super decadent and made with almond flour so they’re naturally gluten free!
I’m back in the kitchen y’all! This weekend we officially started moving things into the downstairs and thus having full reign of our home.
That means… KITCHEN! I can make food in my kitchen!
Naturally I made fudgey brownies to break in my new oven. They. Were. Glorious.
Brownies are basically love in a fudgey, chocolatey, baked square form. Am I wrong? When I’ve had a rough day, when I want to celebrate, when I just want to make a treat for my family, BROWNIES are always the answer.
Other brownies you may like:
- tahini brownies
- gooey brownie skillet
- healthy avocado brownies
- no bake peppermint pecan brownies
- no bake fudge brownies
- brownies to make if you needed a bunch of egg whites for a recipe and now have a bunch of egg yolks you don’t want to waste.
I started to think about all the different swirl options I could make, but honestly, I just couldn’t think of a better swirl than chocolate and peanut butter.
These brownies are soft, rich, fluffy yet fudgey. They have melty chunks of chocolate weaved throughout, they’re insanely chocolately, and they are CRAZY EASY to make.
If that doesn’t convince you, I just don’t know what will. So keep on reading and let’s jump into the recipe!
Ingredients for Peanut Butter Swirl Brownies:
- Natural peanut butter: you want the kind that just has peanuts. yes you can sub any nut or seed butter you like, but just make sure that the only ingredients is that nut or seed. I haven’t tested this recipe with nut butters that have added sugars or oil, so don’t come at me if you sub something and it doesn’t turn out. That’s on you.
- Eggs. Only one. Plus another yolk. Flax egg would probably work too!
- Butter. I’ve tried this with coconut oil and it’s not my fave and definitely has a bit of a drier texture, but ghee would probably be a good sub!
- Coconut sugar: I love coconut sugar because it’s a really great low glycemic unrefined granular sugar. It adds a really delicious deep, caramel flavor to any baked good. If you don’t have any in your pantry and are in a pinch, traditional white sugar or brown sugar should also be fine.
- Vanilla extract
- Blanched almond flour: I love blanched because it’s super fine and great for baked goods!
- Cocoa Powder: cacao powder works too!
- Baking soda
- Salt
- Chocolate Chips
- Flaked sea salt. This is optional but really really fun and delicious.
How to make Peanut Butter Swirl Brownies:
- Whisk together the peanut butter, butter, egg and egg yolk, coconut sugar and vanilla. These are your wet ingredients and once they’re smooth, you can add in the dry ingredients.
- Add the almond flour, cocoa powder, baking soda, and salt to the bowl.
- Fold those chocolate chippers into the batter. I usually reserve a small handful for sprinkling on top.
- Next you want to line an 8×8 pan with parchment paper. I find it easiest to use parchment because then you can easily remove the brownies from the pan. Fold the parchment so that it drapes over two sides of the pan but is flush with the other two sides.
- Transfer the batter to the pan. I usually try to spread the batter out with a spatula until it’s in an even layer.
- Drizzle the remaining 2 tablespoons of peanut butter on top of the brownies, going back and forth in lines. If your peanut butter is clumpy and not drizzly, it may be helpful to heat it up for 30 seconds to get it more drizzle-able.
- Use a chopstick or butter knife to create swirls into the top of the brownies.
- Sprinkle the top with the remaining chocolate chips and bake for 12 – 15 minutes. I lean more toward 12 minutes because that makes for gooier brownies, but if you like fluffy, cakey brownies keep them in for about 15 minutes.
- Allow the brownies to cool for about 5 minutes before lifting them up with the parchment paper and cutting 9 squares. Sprinkle with your favorite flaked sea salt and enjoy!
Description
These Peanut Butter Swirl Brownies are soft, rich, fluffy, and fudgey. They are super decadent and made with almond flour so they’re naturally gluten free!
Ingredients
- 1/2 cup natural peanut butter + 2 tablespoons for swirling on top
- 1/2 cup coconut sugar
- 1/4 cup unsalted butter, melted
- 1 egg + 1 egg yolk
- 1 teaspoon vanilla extract
- 1/2 cup blanched almond flour
- 3 tablespoons unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup semi-sweet chocolate chips
- flaked sea salt
Instructions
- Preheat oven to 350F.
- Whisk together 1/2 cup of the peanut butter, coconut sugar, butter, egg and egg yolk, and vanilla in a medium bowl.
- Add the almond flour, cocoa powder, baking soda, and salt to the bowl and whisk until combined.
- Fold those chocolate chippers into the batter, reserving a small handful for sprinkling on top.
- Line an 8×8 square pan with parchment paper.
- Transfer the batter to the pan.
- Spread the batter out with a spatula in an even layer.
- Drizzle the top with an additional 2 tablespoons of peanut butter.
- Use a chopstick or butter knife to create swirls into the top of the brownies.
- Sprinkle the top with the remaining chocolate chips and bake for 12 – 15 minutes (12 minutes for gooier brownies, 15 minutes for cakier brownies).
- Allow the brownies to cool for about 5 minutes before lifting them up with the parchment paper and cutting 9 squares.
- Sprinkled with flaked sea salt and enjoy!
Enjoy!! xo
