Fudgy and decadent, these Peanut Butter Swirl Brownies are the ultimate treat. Gluten-free, grain-free, and dairy-free.
This last weekend we spent some time with dear friends in Asheville, North Carolina. One evening, we were discussing “last meal-worthy” foods. While my last meal would probably consist of pizza, without a doubt, my last dessert would be these peanut butter swirl brownies.
A true treat for me is anything in the peanut butter-chocolate family, and brownies will always top the list. These brownies are adapted from a flourless brownie recipe from the early days of this blog.
Made simply from cocoa powder, chocolate chips, arrowroot starch (or cornstarch), eggs, and topped and swirled with all-natural peanut butter sweetened with just a touch of honey—these brownies are likely to become a go-to.
And while the brownies are a decadent, fudgy treat, the swirling is pretty darn gratifying as well. Enjoy!
Peanut Butter Swirl Brownies Recipe (Gluten-Free, Dairy-Free)
Ingredients
- Brownie batter:
- 6 tablespoons coconut oil
- ⅓ cup arrowroot starch/flour I like Bob's Red Mill Brand, cornstarch works here as well
- 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:
- 1/3 cup all-natural peanut butter should be stirred well
- 1-2 teaspoons honey
- pinch of salt
- 1/8 teaspoon pure vanilla extract
Instructions
- Preheat oven to 350 degrees. Grease an 8-inch baking pan with coconut oil and line with parchment paper.
- Whisk together arrowroot powder, cocoa powder, salt and set aside.
- In a large microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30 second intervals, stirring each time, until almost all chips have melted. Stir until smooth and allow to cool for a minute or two before next steps.
- Stir in coconut sugar and vanilla. Stir in eggs, one at a time, until combined.
- Add arrowroot powder mixture and mix well until combined and smooth.
- In a small bowl, combine ingredients for peanut butter swirl and mix well.
- Pour batter into pan and smooth top. Drop tablespoons full of the peanut butter mixture on top of batter. Using an offset spatula or butter knife to swirl the batters together in a loose figure-8 pattern. Bake until a toothpick comes out clean, for 30 to 35 minutes, making sure to rotate hallway through.
- Let cool completely on wire rack before cutting into squares. Store in an airtight container.
Notes
Liz @ Floating Kitchen says
Definitely worthy of a last meal! I can never turn down chocolate plus peanut butter!
Abby @ Heart of a Baker says
I am a sucker for peanut butter and chocolate together, so please pass the whole pan of these! xo
fatimah says
Yumm! These look amazing xx
Rosie says
any recommendations on making these vegan? I think I’ll try flax eggs and see if that works out :)
Tessa says
Flax eggs would probably be where I would start as well. I’d love to hear if that worked for you! xo
Medha @ Whisk & Shout says
These look incredible! SO simple but surprisingly nutritious :)
Claudia | The Brick Kitchen says
Last meal worthy huh?! That’s a big call but they do look incredible! I think mine would also involve chocolate <3
bella says
I have a thing for swirls so these are totally up my alley…not to mention peanut butter & chocolate just belong together! <3
Jennifer Farley says
I’m a sucker for swirled brownies. These are right up my alley!
Sherrie says
I wish we could send each other food via some special Missouri east to west zipline. I really want these in my life. I will have to muster the strength to bake, xx.
Todd Wagner says
That swirl . . . a true work of art!! <3
Valentina @Hortus says
These look incredible! I would love to try these with some other flavored butter, like vanilla almond…and I say I would like. I won’t, or I’d polish them all in one sitting and that’s no good.
Pinned anyways (you never know!) :)
Hazel says
Hi! this looks amazing! I wish to make this in near future and is wondering if any other flour (oat flour, ground almond, or anything) else could be substituted for starch or constarch. And if possible how would it effect the taste and texture? Also I am curious if the peanut butter taste is subtle or strong in this brownie! I want to make something very peanutbuttery.. Thank you! :)
Jess says
New favorite brownie recipe. Easy and so fudgy! A big hit with multiple groups and the gluten-free aspect doesn’t even come up. I sub butter for coconut oil usually. I might try with a mochi flour that I have on hand to see if it makes it even chewier, just for fun. Thank you so much for this!
Tessa says
That is so awesome to hear! Thank you for your kind words!
Jen says
I love this recipe and have made it a dozen times. I’m thinking about doing a coconut butter (manna) swirl instead of pb. Wondering if anyone has an opinion on how this could work? Thanks!
Tessa says
Thank you! I love that idea.