These fudgy healthy brownies are swirl with peanut butter, refined sugar free, paleo friendly and so easy to make. They’re made with almond flour and coconut sugar for a dessert you can feel good about eating!
Why you’ll love this recipe
Back with another healthy brownie recipe! But this time it involves peanut butter so I already know you’re going to be obsessed. This recipe is refined-everything free. No refined sugar, no refined flour, oils etc.
Instead, these gluten free brownies are made with simple ingredients like peanut butter, almond flour, eggs, coconut oil, cocoa powder and coconut sugar.
They’re super easy to make, fudgy, perfectly sweet and ready to eat in just about 30 minutes! If you love these, try my small batch brownies next!
How to make peanut butter brownies
Cream the eggs and sugar for about 1 minute.
Melt the chocolate and oil in the microwave or on the stove.
Beat all wet ingredients together using an electric mixer, including the peanut butter.
Fold in dry ingredients. You’ll want to sift the flour and cocoa powder because they can get a bit lumpy otherwise.
Dollop with peanut butter after you add to the pan.
Swirl. I like to use a knife or chopstick to make swirls throughout the top.
Bake for about 20-25 minutes. If you like them really gooey, bake for less time. If you like them more well done, bake for longer!
Fudgy vs. cakey brownies
People have very strong opinions on this! I like these healthy brownies somewhere in the middle, but I have a few tricks depending on what you like.
If you like your brownies more fudgy, simply bake for less time! If you like them more well done, you can bake for longer than the recipe calls for.
These brownies don’t call for any baking soda or powder, the eggs will do plenty of the rising! However, if you want the brownies to be a bit cakier, add in about 1/2 teaspoon of baking powder to help give them a bit more of a lift.
The best chocolate
This recipe calls for both regular chocolate chips and cocoa powder. For the chips, I like using semi-sweet. You can really use whatever you like here, but bear in mind the percentage of cocoa you use will effect the final flavor.
If you like a really dark and rich chocolate, go for up to 70% cocoa. The one I used was about 50% which was perfect for me.
Can I make them without eggs?
I have a few brownie recipes on the blog that are egg-free, like this popular vegan recipe. I have not tested this recipe with an egg-replacer, but I do imagine flax eggs would work.
Because eggs work to help the brownies rise, they will be a bit denser than with actual eggs, but the flavor will still be delicious.
Frequently asked questions
How do you know when they’re ready?
You’ll know these healthy brownies are done baking when the tops are set, shiny and a toothpick comes out clean with just a few moist crumbs. The peanut butter part may look a little wet, which is fine, but the chocolate part should be set.
How should I store them?
These brownies are best stored at room temperature for about 3 days, or in the fridge for 5-7 days. You can reheat them in the oven or microwave before serving. I love them with a scoop of vanilla ice cream on top!
I have not tried freezing these, but I think it would work well! Just let them cool completely, slice and store in a freezer safe bag. Heat in the oven until warm through the center.
What can I use instead of sugar?
Your best bet with this recipe is coconut sugar. However, if you want to make these brownies more keto friendly, you can use a 1:1 sugar replacement like monkfruit sweetener. The final flavor may be slightly different, but it should work just fine!
Try these healthy desserts next!
If you want more recipes straight to your inbox, be sure to subscribe to my email list. As always, if you make this recipe, be sure to tag me on instagram and leave a comment below so I can see your creation!
Healthy Peanut Butter Brownies
by: claire cary
Ingredients
- 2 eggs room temperature
- ¾ cup coconut sugar
- 2 teaspoons vanilla
- 4 ounces semi-sweet chocolate chips ounces by weight, not volume
- ¼ cup coconut oil 50 grams
- ⅓ cup creamy unsalted peanut butter plus more for topping
- ¾ cup almond flour
- ¼ cup cocoa powder
- ¼ teaspoon salt
- ⅓ cup chocolate chips optional
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Line an 8 inch baking pan with parchment paper and set aside.
- Cream together the sugar and room temperature eggs with an electric mixer for 1 minute.
- In a small bowl, combine the coconut oil and chocolate. Melt in the microwave using 30 second increments, stirring between each until melted.
- Once done, beat in with the eggs, sugar and vanilla.
- Beat in the peanut butter.
- Sift in the almond flour, cocoa powder and salt.
- Fold together until combined. Fold in the chocolate chips if using.
- Add to the prepared pan and spread evenly. Add a few dollops of peanut butter on top and swirl with a knife or chopstick.
- Add to the oven and bake for 20-25 minutes or until a toothpick comes out clean.
- Let cool before slicing, then enjoy!
Brittni says
These are so, so good!!!
Dani says
I made these peanut butter brownies for our 2022 Mother’s day celebration. My sister is dairy free and loves peanut butter and chocolate so I knew I had to try this recipe! It was more than a success, this will be the only brownie recipe I use from now on. The center was ooey gooey and the peanut butter swirls on top were the greatest addition! I did use white sugar as that was all I had on hand, it worked just fine!
Claire Cary says
Amazing! So happy they were a hit!
Jennifer says
Made these this week. They are fantastic and so easy! The perfect combo of fudgey and cakey! I didn’t have coconut sugar, so I subbed with light brown sugar and that worked perfectly! Will definitely make again!