Recipe
25-Min Peanut Butter Swirl Brownies using Almond Flour
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!
Prep: 10 minCook: 12 - 15 minTotal: 25 min
Servings: 9 brownies 1x
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 (Cacao v. Cocoa Powder: What’s the Difference?)
- 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!
Nutrition Info:
- Serving Size: 1 brownie
- Calories: 344
- Sugar: 22.4g
- Sodium: 182mg
- Fat: 23g
- Saturated Fat: 7.3g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 24.1g
- Fiber: 2.6g
- Protein: 8.4g
- Cholesterol: 14mg