Flourless Peanut Butter Swirl Brownies

Flourless-Peanut-Butter-Swirl-Brownies I continue to be amazed at the flourless, grain-free and gluten-free desserts  I have made lately.  First, the Vegan Flourless Zucchini Brownies, the Flourless Chocolate Chip Pecan Cookies, the Grain-Free Chocolate Chip Cookies and now these Flourless Peanut Butter Swirl Brownies.

My brain just can’t comprehend how you can get a dessert that is moist and crumbly like a regular flour-filled dessert, but have absolutely no flour at all.

It’s like you mix everything up thinking, “there is no way this is going to come out like a brownie/cookie/etc” and while it bakes, something magical happens, because it does!

It really does!

I did a search and found a couple of traditional peanut butter swirl brownies and found lists containing these ingredients:

Traditional Peanut Butter Swirl Brownies

Ingredients:  1 pound unsalted butter, 1 pound plus 12 ounces semisweet chocolate chips, 6 ounces unsweetened chocolate, 6 extra-large eggs, 3 tablespoons instant coffee granules, 2 tablespoons pure vanilla extract, 2 1/4 cups sugar, 1 1/4 cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon kosher salt, 3/4 cup smooth peanut butter


Let me re-emphasize a few ingredients…1 POUND of butter, 6 eggs, 2 1/4 CUPS of sugar and 1 1/4 cup of all-purpose flour.

Now let me share a healthy brownie recipe with you that’s not only flourless, but vegan, gluten-free, grain-free, dairy-free and no refined sugar that you can enjoy without any guilt!




5 Fast Facts About Peanuts (Peanut Butter):

  • excellent source of vitamin E
  • high in folate
  • contains tryptophan which helps fight depression
  • good source of fiber
  • excellent source of vegan protein

5 Fast Facts About Maple Syrup:

  • contains manganese and zinc
  • super high in anti-oxidants
  • helps with inflammation
  • 1/4 cups contains more calcium than the same amount of milk
  • 1/4 cup contains more potassium than a banana

5 Fast Facts About Flax Seeds: 

  • high in omega-3 essential fatty acids
  • contains soluble and insoluble fiber
  • super high in lignans
  • provides anti-oxidant and anti-inflammatory benefits
  • provides cardiovascular benefits

5 Fast Facts About Cacao Powder:

  • contains over 300 compounds including protein, calcium, copper, zinc and iron
  • super high in anti-oxidants
  • promotes cardiovascular health
  • contains essential fats
  • can help to decrease blood pressure

5 Fast Facts About Pink Himalayan Salt:

  • contains 84 minerals
  • unrefined, unprocessed, raw
  • promotes stable pH balance in cells
  • controls water levels in the body
  • aids digestion and facilitates better nutrient absorption


















Where to Buy:  If you have trouble finding any of the ingredients to make this recipe, you can order online from Amazon and have them delivered straight to your door…and you’ll be supporting The Healthy Family and Home website at the same time!



Tip #1:  I’ve made these several times and a couple of times I’ve reduced the maple syrup down to 1/2 cup and they did fine and another time, I used raw coconut crystals to reduce the amount of sweetener.  However, they seem to hold up best with the original recipe amount of 2/3 cup of maple syrup.

Tip #2:  This recipe was enough to make a small batch in a 5 x 9 glass baking dish.  I cut them into bite-sized pieces for myself, but if you were making them for a family or larger group, you would need to double or triple the recipe.

Tip #3:  This would be a good recipe to use with your homemade peanut butter!

Tip #4:  You don’t want the peanut butter swirl layer on the top to be too thick.  I’ve eye’d the peanut butter swirl amount before instead of measuring it out, and if you have too much, the peanut butter flavor takes over the chocolate brownie flavor too much.  You just want a thin layer of swirl – more brownie than swirl.


Flourless Peanut Butter Swirl Brownies (Vegan, Gluten-Free, Grain-Free, Flourless, Dairy-Free, No Refined Sugar)

www.thehealthyfamilyandhome.com The Healthy Family and Home


For the brownie

  • 1/2 cup organic peanut butter
  • 2/3 cups organic maple syrup
  • 1/4 cup organic cacao powder
  • 1/4 teaspoon pink himalayan salt
  • 1/2 teaspoon baking soda
  • 1 flax egg (1 tablespoon ground flaxseeds + 2 tablespoons water)

For the swirl topping

  • 1/2 cup organic peanut butter


Step 1 In a medium sized bowl, mix all the ingredients for the brownie together until well combined.

Spread the brownie mixture in a 5 x 8 glass bread pan.

In a small bowl, gently melt the 1/2 cup peanut butter for the swirl (oven or stove-top recommended).

Spoon 4 spoonfuls of the melted peanut butter on top of the brownie mixture in an even row across the top.

Using a knife, swirl the melted peanut butter into the brownie mixture to create a marbled effect.

Bake at 350 degrees for approximately 20 - 25 minutes or until the center comes out clean with a toothpick.

Cool completely before cutting and serving.



Recipe source:  http://mangiablog.com/2013/08/13/pb-life/


Simple Meal Planning - Plan to Eat



Hi, it's Karielyn! As a THFH insider, you'll never miss a new recipe or article!

* indicates required
Email Format


  1. Gracie says

    Tried these tonight and they are to die for. Mine didn’t turn out the same way though, they were very flat and gooey even after baking for 25 minutes. I ate them anyways and they’re absolutely amazing! They’re so delicious and decadent that I kept forgetting they were healthy and started to feel a little guilty about them! Will definitely be making these babies again!

    • Karielyn says

      Hi Gracie! I’m glad you liked them even though they weren’t visually appealing lol!

      Sometimes when I make them, I use raw coconut crystals (granular sweetener) and because I don’t have the extra liquid from the maple syrup, mine turn out a little on the dry side, but I’ve never had them flat, and especially gooey.

      The only liquids are the maple syrup and flax eggs so I’m thinking it has to be one of those.

      If you didn’t need them to be vegan, you could replace the flax eggs with an organic pasture egg and that might make them not so flat.

      But I’m like you, even when mine didn’t come out perfect, they were gone by the end of the day! I seriously make these at least once a week.

      Try them again and let me know if you still have problems 😉

  2. Eric says

    A flax egg is usually 1 TBSP flaxseed and 3 TBSP water. But the flax egg in this recipe is 2 TBSP flaxseed to 1 TBSP water. Is that correct?

    • Karielyn says

      Hi there Eric! I went back to the original recipe from the original author (link at the bottom of the recipe) and realized it should say “1 tablespoon ground flaxseeds + 2 tablespoons of water”.

      I typed it in the directions backwards and am correcting it now.

      Thanks so much for letting me know 😉

Leave a Reply

Your email address will not be published. Required fields are marked *