This Fudgy and Flourless Peanut Butter Swirl Brownies recipe is an easy and healthy recipe made with only 7 clean, real food ingredients. They're the perfect plant-based dessert made without traditional ingredients like eggs, butter, and white flour that everyone will love!{Plant-Based | Vegan | Gluten-Free | Dairy-Free | Egg-Free | Grain-Free | Oil-Free | Flourless | No Refined Sugar }
Prepare an 8 x 8 baking dish lined with parchment paper, then set aside.
Prepare the flax egg:
Add all ingredients for the flax egg to a small bowl and whisk together until well combined.
Prepare the brownies:
Add all ingredients for the brownies to a medium-size mixing bowl, re-whisk the flax egg and add it to the mixing bowl, then stir everything together until well combined.
Transfer the brownie mixture to the prepared baking dish, spread it evenly, then set aside.
Prepare the peanut butter swirl topping:
If your peanut butter is "thick", add it to a small saucepan, and gently melt on the lowest heat just long enough to make it soft and "runny", but taking care to not let it burn. However, if your peanut butter is "runny" or "drippy", you can skip this step.
Assembly:
Drop dollops of the melted peanut butter on top of the brownie mixture.
Using the tip of a sharp knife, swirl the melted peanut butter into the brownie mixture to create a marbled effect.
Bake at 350 degrees Fahrenheit for approximately 20 - 25 minutes or until the center comes out clean with a toothpick.
VERY IMPORTANT: Allow the brownies to cool completely before cutting and serving. They will be very "mushy" when they come out and will need to cool off. After cooling completely, they should be soft and fudgy after cooling but still hold together well.
Store in an air-tight BPA-free container.
Notes
Peanut Butter: You could substitute with another nut butter such as almond butter, cashew butter, or even sunflower seed butter.When working with the peanut butter swirl topping, you may need to use an extra step depending on the consistency of your nut butter:
Thick: If the nut butter you are using is thick without a lot of oil in it, you may need to lightly heat and soften it + 1-2 teaspoons of coconut oil which will make it easier to swirl into the brownies.
Runny: If the nut butter is "runny" or "drippy", you do not need to heat it and can add the dollops onto the brownie mixture and it should swirl in easily.
Cacao Powder: Can be substituted with regular cacao powder.Himalayan Pink Salt: This is my salt of preference, however, it can always be substituted with sea salt.Cooling Time: It is very important to allow the brownies to cool completely before attempting to remove them from the baking pan or serving. They will firm up once they have cooled off.Serving Size: This recipe will make (9) standard-size brownies. Nutritional information is for (1) brownie which is (1) serving.