Fudgy and decadent, these Peanut Butter Swirl Brownies are the ultimate treat. Gluten-free, grain-free, and dairy-free.
This past weekend we visited friends in Asheville, North Carolina, and one evening the topic turned to “last meal-worthy” foods. For me, pizza would likely be my last meal, but my last dessert without question would be these peanut butter swirl brownies.
If you love the peanut butter and chocolate combination, these brownies are for you. They’re adapted from an earlier flourless brownie recipe on the blog and keep the texture dense, fudge-like, and intensely chocolatey.
Made with cocoa powder, dairy-free chocolate chips, arrowroot starch (or cornstarch), eggs, and sweetened peanut butter, these brownies are simple to prepare. The peanut butter swirl is lightly sweetened with a touch of honey so the flavor remains rich but balanced.
Swirling the batters together creates an attractive marbled top and is satisfying to do. The result is a decadent, fudgy brownie studded with deep peanut-butter ribbons. Enjoy!
📖 Recipe
Peanut Butter Swirl Brownies Recipe (Gluten-Free, Dairy-Free)
Ingredients
Brownie batter:
- 6 tablespoons coconut oil
- ⅓ cup arrowroot starch/flour (or cornstarch)
- ¼ cup unsweetened cocoa powder
- ½ teaspoon salt
- 12 ounces dairy-free chocolate chips
- ¾ cup organic coconut palm sugar
- 1 teaspoon pure vanilla extract
- 3 large eggs (room temperature)
Peanut Butter Swirl:
- ⅓ cup all-natural peanut butter (stirred well)
- 1-2 teaspoons honey
- pinch of salt
- ⅛ teaspoon pure vanilla extract
Instructions
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Preheat the oven to 350°F (175°C). Grease an 8-inch baking pan with coconut oil and line it with parchment paper.
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Whisk together the arrowroot starch, cocoa powder, and salt; set aside.
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In a large microwave-safe bowl, combine the dairy-free chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between each, until most of the chips have melted. Stir until smooth and let cool for a minute or two.
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Stir in the coconut sugar and vanilla. Add the eggs one at a time, stirring until combined after each addition.
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Add the arrowroot mixture and mix until the batter is smooth and uniform.
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In a small bowl, combine the peanut butter, honey, pinch of salt, and vanilla for the swirl and mix well.
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Pour the batter into the prepared pan and smooth the top. Drop tablespoons of the peanut butter mixture across the batter. Use an offset spatula or butter knife to swirl the two together in loose figure-8s. Bake 30–35 minutes, rotating halfway through, until a toothpick comes out clean or with a few moist crumbs.
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Cool completely on a wire rack before cutting into squares. Store in an airtight container.
Notes
Nutrition
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Carbohydrates: 24 g
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Protein: 4 g
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Fat: 16 g
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