These marbled peanut butter brownies are layered with fudgey chocolate and creamy peanut butter. They have a chewy center thanks to almond flour and feel rich without being overly sweet.
Valentine's Day is around the corner and I was thinking of some sweet treats that you guys would enjoy! I took a quick instagram poll and no surprise that the majority of you prefer brownies over cupcakes or cookies. So, I give you... marbled peanut butter brownies.
I am so surprised that I don't have a brownie recipe on this blog yet. I have a peanut butter blondie recipe that I published last year around this time, but no brownie recipe! Cray-Z.
Ingredients
- Almond flour: Like most of my dessert recipes, I love to use almond flour for the cake-like texture it lends to many recipes. Chewy over crunchy texture, always.
- Eggs: This recipe has 3 whole eggs. I have not tried substituting flax eggs. I'm not sure it would work because of how dense in eggs these brownies are and the fact that I am not using baking soda/powder.
- Brown Sugar: You can substitute coconut sugar here. I used light brown sugar and they turned out awesome.
- Coconut oil: The brownie layer in this recipe calls for softened coconut oil. Depending on the temperature in your kitchen, some of you might already have softened coconut oil in your cabinets. If it is solid, throw some in the microwave for 15-20 seconds. It should soften without turning into complete liquid form.
- Cocoa powder: I used unsweetened cocoa powder for these marbled brownies, not dutch processed.
- Chocolate chips: The recipe calls for ½ cup of chocolate chips. You may use dairy free if you'd like or milk chocolate. I used semi-sweet chocolate chips.
- Peanut butter layer: The peanut butter layer is mixed up separately from the brownie base. It's made up of creamy (natural) peanut butter, powdered sugar, melted coconut oil, salt and vanilla extract.
How to Make Marbled Brownies
You can really impress a crowd with marbled brownies because they look a lot harder to make than they actually are.
- First make the brownie base. Add the wet ingredients to the dry, as the recipe says.
- In a separate bowl, assemble the peanut butter layer. Mix peanut butter, coconut oil, powdered sugar, salt and vanilla together.
- In an 8x8 greased baking pan, pour the brownie batter into the bottom and smooth it out using a spatula.
- Once the batter is smooth, drop spoonfuls of the peanut butter mixture into 4-5 clumps on the brownie batter layer. Using an angled spatula, butter knife or back of a spoon, gently swirl the peanut butter layer around in the pan.
- Bake the brownies at 350F for 23-25 minutes or until a toothpick runs clear.
If you love sweets, check out these other fun recipes!
- No Bake Sugar Cookie Bites
- Healthy Peanut Butter Blondies
- Double Chocolate Chip Cookies
- Chocolate and Peanut Butter Bread
- Oatmeal Chocolate Chip Cookies
Don't forget to 'Pin It' for later!
Marbled Peanut Butter Brownies
- Total Time: 35 minutes
- Yield: 16 1x
Description
These marbled peanut butter brownies are layered with fudgey chocolate and creamy peanut butter. They have a chewy center thanks to almond flour and feel rich without being overly sweet.
Ingredients
Brownie Layer
- 1 cup almond flour
- ¼ cup cocoa powder, unsweetened
- 3 eggs, whisked
- ¼ cup coconut oil, softened (not melted)
- ¾ cup light brown sugar, packed (may sub coconut sugar)
- ⅓ cup semi-sweet chocolate chips
Peanut Butter Layer
- ⅓ cup + 2 tbsp creamy peanut butter
- ¼ cup powdered sugar
- 2 tbsp coconut oil, melted
- ¼ tsp salt
- ½ tsp vanilla extract
Instructions
- Preheat oven to 350F and grease an 8x8 pan with cooking spray, set aside.
- In a large bowl, combine almond flour and cocoa powder. Mix well.
- In a smaller bowl, whisk 3 eggs together. Add in softened coconut oil, light brown sugar and mix together.
- Pour the wet mixture into the large bowl with the almond flour and cocoa powder. Mix together and add in chocolate chips to mix throughout.
- Pour the brownie batter in the 8x8 pan and smooth with a spatula or spoon.
- In a separate bowl, add ingredients for peanut butter layer together. Stir to combine.
- Once peanut butter mixture is smooth, drop 4 heaping spoonfuls into the 4 quadrants of the brownie pan/batter. I like to do one in each corner.
- Using an angled spatula or butter knife, swirl the peanut butter mixture into the brownie batter. Feel free to move the angle of your knife or spatula to create different depths with the peanut butter for more marbling.
- Bake at 350F for 23-25 minutes or until toothpick runs clean.
Notes
If your coconut oil is solid, place in a microwave safe bowl and microwave for 15-20 seconds to soften.
It's OK if you don't use all of the peanut butter mixture. I had about a tbsp leftover.
Recipe adapted from The Loopy Whisk & Martha Stewart.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: dessert, gluten free
- Method: Bake
- Cuisine: American
Leave a Reply