Peanut Butter Swirl Fudge Brownies
PB + choc, need I say more? These brownies are gluten-free, grain-free, dairy-free, refined sugar-free and just to die for!
Ingredients
- 3 pasture-raised eggs
- 1/3 cup unsweetened almond milk
- 1/3 cup avocado oil
- 1 tsp vanilla extract
- 1/4 cup chocolate chips, melted and cooled
- 1/2 cup coconut sugar
- 1 cup almond flour
- 1/2 cup paleo or gluten-free flour
- 1/4 cup cacao powder
- 1/2 tsp baking powder
- pinch sea salt
- 1/3 cup dairy-free chocolate chips
- 1/3 cup unsweetened peanut butter
Instructions
- Preheat the oven to 350° F.
- Whisk together wet ingredients, then stir in dry ingredients, saving the chocolate chips to fold in last.
- Pour into a parchment paper covered square dish.
- Add spoonfuls of peanut butter scattered on top, then use a toothpick or skewer to swirl the pb into the surface of the brownies.
- Bake for 18-20 minutes, then remove and let cook for 15-20 minutes before digging in.
- Sprinkle with sea salt and serve!
Looks delicious! Given the many egg substitute options, what do you think will work in this recipe if I don’t want eggs?
Wow! These are so good and so easy! I’ve made them twice now in the past two weeks. My bf loves them and so did the girls for a girls night! The second time I added more peanut butter on top and less chocolate chips. Easy to modify and plan around with what you want!
Do you think dates and or ripe bananas could sub coconut sugar? How much would you put?
Thank you so much!