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Peanut Butter Swirl Brownies

by Mel Boyajian featured in 4 Reasons To Bake With Someone You Love


for 9 servings

Peanut Butter Mixture

  • ¾ cup
    creamy unsalted sugar-free peanut butter (180 g)
  • 2 tablespoons
    maple syrup
  • 2 tablespoons
    coconut oil, melted
  • ½ teaspoon
    pure vanilla extract
  • ¼ teaspoon

Brownie Batter

  • 6 oz
    dark chocolate, cut into chunks (170 g)
  • ½ cup
    coconut oil (120 g)
  • 3 large eggs
  • ¼ cup
    brown sugar, lightly packed (55 g)
  • ¼ cup
    maple syrup (55 g)
  • 2 teaspoons
    pure vanilla extract
  • ⅔ cup
    whole wheat flour (85 g)
  • ½ teaspoon
    baking powder
  • ¼ teaspoon
    Calories 372
    Fat 24g
    Carbs 33g
    Fiber 4g
    Sugar 14g
    Protein 11g

Estimated values based on one serving size.



  1. In a small mixing bowl, combine peanut butter, coconut oil, maple syrup, vanilla extract, and salt. Mix until combined. Set aside.
  2. Place chocolate and coconut oil in a medium-sized microwave safe bowl.
  3. Microwave on high for 15 second intervals stirring in between until chocolate is melted.
  4. Let cool.
  5. Preheat oven to 325˚F (170˚C).
  6. Add eggs, maple syrup, brown sugar, and vanilla extract. Mix until combined.
  7. Add flour, baking powder, and salt. Mix until combined.
  8. Pour brownie batter into a greased, parchment lined, 8 inch by 8 inch (20 cm by 20 cm) baking pan making sure that the parchment is overlapping the pan.
  9. Pour peanut butter mixture in several stripes across the top of the brownie batter.
  10. With a knife, swirl the peanut butter mixture into the brownie batter.
  11. Bake for 25-30 minutes.
  12. Let cool before cutting.
  13. Enjoy!




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