Fudgy chocolate brownies with swirls of creamy peanut butter. You can never go wrong with that combo!
Being a mom of four can be a little crazy sometimes. Ok, it’s pretty much crazy all the time! When this mom gets stressed, I need chocolate to come to my rescue. Whether it’s a pint of diary free chocolate ice cream {don’t judge} or homemade gluten free vegan chocolate frosted brownies. Sometimes you just need to indulge in something rich and chocolatey to make life a little more manageable.
What’s better than a warm, fresh out of the oven brownie? A brownie with swirls of glorious peanut butter. Oh yes! I’ve never been one who can resist a dessert that involves chocolate and peanut butter. The two together is simply irresistible.
As much as I adore the classic, fudgy brownie, I’m also a big fan of taking brownies to a whole new level of deliciousness. I knew that when I added swirls of creamy peanut butter to the brownie batter I was just asking for trouble. So decadent. So sinful.
For those stressful days, those days when you just need a decadent chocolate treat, go for these gluten free vegan peanut butter swirl brownies. One bite of this chocolate-peanut butter goodness and all your troubles will fade away.
- 3/4 cup Sarah’s gluten free flour blend
- 1/2 cup almond flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1/4 cup dairy free chocolate chips
- 1/4 cup grape seed or sunflower seed oil
- 1/2 cup cocoa powder
- 1/2 cup cane sugar
- 1/3 cup brown sugar
- 1/4 cup pure maple syrup
- 1/4 cup warm water
- 1 teaspoon pure vanilla extract
- 3/4 cup creamy peanut butter
- 1/3 cup powdered sugar
- 3 tablespoons almond milk
- 1/2 teaspoon pure vanilla extract
- Preheat oven to 350 degrees. Line 8x8-inch square baking dish with parchment paper or spray with nonstick cooking spray.
- In medium bowl, whisk together flour blend, almond flour, baking powder and salt. Set aside.
- Melt chocolate chips. Pour into large mixing bowl, along with oil and cocoa powder. Stir until smooth.
- Add sugar, brown sugar, maple syrup, warm water and vanilla to chocolate mixture. Mix well. Add flour mixture and stir until dough is combined.
- In small bowl, mix together peanut butter, powdered sugar, almond milk and vanilla, until creamy.
- Place even layer of scoops of brownie batter in prepared baking dish. Add heaping tablespoons of peanut butter mixture randomly on top.
- Using butter knife, create a swirl pattern with both batters {batters are thick}. Press top of batter gently with hands, making sure it’s an even layer.
- Bake brownies 30-32 minutes. Cool in pan on cooling rack to cool completely. Slice and serve.
So yum! We’ve made these twice. Keep these in the fridge and try to eat them slowly! They are a new favorite! Thanks Sarah!
You are welcome, Elizabeth! So glad you enjoyed them!