These Flourless Peanut Butter Swirl Brownies are a perfect clean eating recipe to make if you’ve never made flourless or grain-free desserts before.
This is a simple recipe that is made with only one bowl and is ready in less than 30 minutes.
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.
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!
Store-bought brownie mixes in a box contain a long list of unhealthy ingredients like this:
S.A.D. (Standard American Diet) Pillsbury Fudge Supreme Peanut Butter Swirl Brownie Mix Ingredients:
Ingredients: Sugar, Flour Bleached Enriched (Wheat Flour, Niacin Vitamin B3, Iron, Thiamine Mononitrate Vitamin B1, Riboflavin Vitamin B2, Folic Acid Vitamin B9), Peanuts Butter (Peanuts, Sugar, Contains 22% or less, Molasses, Vegetables Oil Partially Hydrogenated [Soybeans Oil, Soybeans Oil, and, Cottonseed Oil], Vegetables Oils Fully Hydrogenated [Rapeseed Oil, and, Soybeans Oil], Mono and Diglycerides, Salt), Cocoa, Vegetables Oil Partially Hydrogenated (Soybeans Oil, Soybeans Oil, and, Cottonseed Oil), Corn Starch, Contains 2% or less of the Following: (Salt, Flavors Natural & Artificial, Baking Soda, Milk Non Fat, Soy Lecithin
Notice the very first ingredient is sugar. White, refined sugar. Followed by bleached flour and lots of GMO’s (soybean oil, cottonseed oil, corn starch, soy lecithin).
And traditional homemade peanut butter swirl brownies aren’t much better with typical ingredients like white flour, white sugar, eggs and butter:
S.A.D. (Standard American Diet) Traditional Peanut Butter Swirl Brownie Ingredients:
Typical 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
This healthier version is made with clean, real food ingredients and it’s flourless, grain-free, vegan, gluten-free, dairy-free, egg-free and contains no refined sugar!
Want more healthy dessert recipes? Check out Gluten-Free Vegan Pecan Pie Bars, Clean Eating Chocolate Chip and Sweet Potato Bars, Almond Power Bars with Chocolate Topping or my Clean Eating Cookbook with an entire chapter of 20 healthy, clean eating dessert recipes just like this one that you will love!
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 Raw 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 Himalayan Pink:*
- 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
*These statements have not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure or prevent any disease.
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 #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.
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