Peanut Butter Swirl Brownies

If you agree that peanut butter and chocolate paired together are the best combo, then you will love this peanut butter swirl brownies recipe! A swirl of peanut butter on the top of a chocolate brownie batter make the ultimate dessert. This easy recipe also happens to be dairy free, gluten free and grain free! Plus it is sweetened with honey and super delicious.

Fudgy Peanut Butter Swirl Brownies – Grain Free!

This is such a healthy recipe, you may be shocked with how tasty it is.

Sweetened with honey and made with coconut flour instead of white flour, this homemade fudgy brownie has a soft texture.

The coconut oil adds a bit of a coconut flavor as opposed to a buttery flavor. It works really well with the chocolate and peanut butter!

Soft, moist, and oh so tasty.  I hope these sweeten up your next baking session.  Let me know how you like them in the comments below!

Why you’ll love this peanut butter brownies recipe

Peanut butter and chocolate – If you like peanut butter cups, then this recipe is for you! Chocolate and peanut butter lovers know the deliciousness of this combo and this recipe delivers.

One bowl – The entire recipe is mixed in one bowl. After the coconut oil is melted, the remaining ingredients get added in and whisked together for a really easy to make brownie batter.

Kid approved – Not all healthy treats are created the same, but this one is a winner! Kids and adults love this recipe.

What you need for perfect brownies

Scroll down to view the recipe card below for the full ingredients list, nutrition facts, and step-by-step instructions.

• coconut oil
• unsweetened baking chocolate
• honey
• vanilla extract
• eggs
• sea salt
• baking soda
• coconut flour
• cocoa powder
• creamy peanut butter

How to make this peanut butter brownie recipe

Step 1: Preheat the oven to 350 degrees F. Prepare your 8″x8″ square pan by adding parchment paper to the bottom and sides.

Step 2: Over a double boiler, heat the coconut oil until it has melted. Alternatively use the microwave in a medium microwave-safe bowl until melted, or fill a small pot with a couple of inches of water, place a large bowl over it and bring the water to a boil for a homemade double boiler option.

Step 3: When the oil is melted, remove the pot from the heat. Add the chopped chocolate, honey and vanilla in with the melted oil.  Whisk until smooth.  

Step 4: Add the eggs in one at a time and whisk until smooth between each addition.

Step 5: Next, stir in the coconut flour, cocoa powder, sea salt and baking soda. Spoon chocolate batter evenly into your prepared pan.

Step 6: For that peanut butter flavor, drizzle the peanut butter over the batter and make a swirl pattern with a knife or skewer.

Step 7: Bake for 20-25 minutes, or until a toothpick inserted comes out clean or with moist crumbs. 20 minutes will give you a fudgy brownie whereas 25 minutes will give you cakey brownies.

Step 8: Let the finished brownies cool completely on a wire rack before cutting into pieces.

NOTE: If your peanut butter isn’t very drizzly, add it into a small bowl with a little coconut milk or coconut oil. Warm it slightly until it is thinned enough to drizzle on the batter.

Watch me make fudgy chocolate brownies

The full how to video can be watched below, or on my YouTube channel!

How to store

Fully cooled to room temperature brownies can be stored in an airtight container on the counter or in the fridge.

They will stay fresh at room temperature for 3 days, or in the fridge for up to 1 week!

You can also freeze brownies. Wrap individual brownie pieces in parchment paper and add to a freezer bag. Label and date the freezer bag and store frozen for up to 6 months.

To enjoy, defrost on the counter or in the fridge.

Substitutions

Below you’ll find a list of substitutions that will work well in this peanut butter swirl brownie recipe. 

If you try something different out, please leave a comment below letting us all know how it turned out!

Coconut oil – Melted butter is a 1:1 replacement for melted coconut oil in this recipe.

Unsweetened baking chocolate – For a bit more sweetness, you can use chocolate chips in place of unsweetened baking chocolate.

Honey – Maple syrup, date syrup, or agave nectar all work as a liquid sweetener replacement for honey.

Eggs – Since this recipe uses just coconut flour as the stabilizer, the eggs are an important part of this recipe turning out well and does not have a substitute.

Coconut flour – To replace the coconut flour, double the amount of flour you are using. If you opt to use almond flour, whole wheat flour, or regular flour, white twice the amount listed since coconut flour absorbs liquid at a higher rate.

Creamy peanut butter – For your natural peanut butter both creamy or crunchy peanut butter will work here depending on your preference. You can also replace the peanut butter with almond butter, cashew butter, pistachio butter or sunflower seed butter for a nut free alternative. For another peanut butter alternative, try peanut butter chips on top of the brownie batter instead of a peanut butter swirl.

More recipes you’ll love

• Almond butter brownies
• Vegan brownies (made with black beans!)
• Healthy mummy brownies
• Heart shaped protein brownies

If you try this chocolate peanut butter brownies recipe, I’d love it if you left a star rating and comment below letting me know how it turned out!

XO

Heather

Originally published October 2015. Updated October 2023.