Chocolate Peanut Butter Brownies with Almond Flour
These gluten-free peanut butter brownies made with almond flour are a fudgy brownie with swirly, creamy bands of sweetened peanut butter. Low-carb brownies are just as delicious and rich as brownies made with regular flour – maybe even better!
Line an 8x8 baking pan with parchment paper. I like to add a few dabs of butter to help hold it in place. Be sure to leave an overhang of parchment paper so you can easily lift the brownies out of the pan.
Prepare the brownie batter
In a medium bowl, combine the almond flour, baking powder, salt and xanthan gum (if using) and mix to combine.
In a large bowl, melt the butter in the microwave. This usually takes only about 20 seconds.
Add the sweetener and whisk. Then add the vanilla and eggs with the butter and whisk until thoroughly combined.
Add the cacao (or cocoa) powder to the egg mixture and whisk until thoroughly combined.
Add the dry ingredients to the wet and mix well.
Scoop the mixture into the prepared pan and spread evenly. Reserve about 2 tablespoons to add on top of the PB dollops later. It adds more definition to the swirl.
Prepare the PB swirl
In a small bowl, add the peanut butter and microwave until soft, about 20 seconds.
Add the vanilla and sweetener drops (if using) and whisk together.
Swirl the PB mixture with the brownie batter
Spoon the PB mixture on the top of the batter in small dollops. If the mixture has cooled, microwave for a few seconds until it’s soft enough to spoon easily.
Add reserved batter on top of the PB dollops.
Using a knife or chopstick, swirl the PB over the surface of the batter.
Bake for 20 minutes or until no longer jiggly in the center.
Drag the knife or chopstick across the surface of the batter to swirl the PB in, being careful to not press the utensil all the way down to the bottom of the pan. This can cause cracks that go all the way through the brownies when cooling and they may fall apart. If you do swirl through the entire thickness of the batter, tap the pan on the counter a few times and the batter should fill in any gaps.
If you find your cacao or cocoa powder has lumps, try sifting through a hand strainer before using to avoid lumps in the batter
The more the eggs and the batter are whisked, the cakier the brownies will be. If you prefer very cakey brownies, you can use an electric hand mixer to provide more lift to the batter.
How to serve
Serve warm – these are wonderful served at room temperature, but are even better slightly warmed
Add a sprinkle of flake salt – it looks delicious and is a delightful contrast to the sweet, rich chocolate
Serve with fresh berries – and maybe some of that whipped cream for good measure
Peanut butter and jelly brownies – spoon a dollop of your favorite jelly for a PB&J brownie dessert or snack
How to store
Store in an air-tight container in the refrigerator for up to 5 days or consider freezing.To freeze, it’s best to wrap brownies tightly in plastic wrap, then wrap them in a layer of foil to avoid freezer burn.
Variations
Use your favorite nut butter – replace PB with another nut butter, such as cashew, almond or hazelnut butter
Make paleo brownies – make these with the dairy-free variation and use a peanut butter substitute
Make dairy-freebrownies – replace the butter with coconut or olive oil. Either one will give them a delightful flavor. If you love chocolate olive oil cake, you'll love this variation.
Add chocolate or peanut butter chips to the batter – chocolate chunks work well, too
Crushed peanuts – add a fun crunch
Add toppings – after baking the brownies, top with chocolate, peanuts and marshmallows and bake for another 5 minutes. It’s the brownie version of a loaded baked potato.
Make peanut butter and jelly brownies – add a swirl of your favorite jelly
Add coffee granules – add 1 tablespoon of coffee granules to the batter for a touch of coffee flavor