Chocolate Fudge Peanut Swirl Brownie (GF, DF, RSF)

by Elora Harre


There are two things that everyone seems to go crazy over when recipes are posted online: Chocolate and Peanut Butter.

With our passion for whole foods, and a love for recreating sweet foods with quality ingredients - we decided to make our own spin on a classic Fudge Brownie ?

The brownie itself is actually Paleo, however the peanut butter swirl is technically not. Thought peanuts were nuts? Not true! Peanuts are actually legumes, which makes them not paleo. Peanut Butter is delicious, but sometimes when consumed in large quantities it can lead to bloating and digestive discomfort. If you prefer to keep it paleo, this recipe would be delicious with our Forty Thieves Almond Butter in place of Peanut Butter, or even our Forty Thieves Tahini!

The best part is that we sell most of the ingredients, so you can pretty much make these without having to leave the house since we'll ship 'em straight to your door! All of the ingredients are linked below.

But enough of our talking, and more of the recipe. It's super simple, delicious and the perfect special occasion treat.


Paleo Brownies with (non-paleo) Peanut Butter Swirl

1 cup Nourish & Thrive Dairy Free Chocolate Chips
6 tbsp Nourish & Thrive Coconut Oil
1/2 cup Nourish & Thrive Almond Meal
1/4 cup Nourish & Thrive Organic Cacao Powder
1/4 tsp Salt
1/3 cup Nourish & Thrive Coconut Sugar
1 tsp Vanilla Extract
2 Large Eggs, at room temperature
2-3 tbsp Smooth Peanut Butter (with no additives - just peanuts!)

Preheat your oven to 180c and line a square brownie tin with baking paper.

Put your chocolate chips and coconut oil in a microwave safe bowl and heat on high for a minute. Stir together, and place back into the microwave for a further 30 seconds until completely melted. Stir to combine. Set aside to cool.

Whilst your chocolate mix is cooling, in a separate small bowl mix together your almond meal, cacao powder and salt. Set aside. In a large bowl, mix together your coconut sugar and vanilla extract. Then beat in your eggs one at a time until just combined.

Now gently mix your chocolate mix into your egg mix, being careful not to over mix. Finally gently fold in your almond meal mix - again being careful to only just combine it. Brownie mix when overmixed tends to sink in the middle, so by only just mixing it, we can take steps to prevent it from sinking!

Pour your brownie mix into the lined tin.

Finally using a tablespoon, drip (or blob!?) the peanut butter in three rows across the brownie mix. Using the opposite end of the spoon, drag it through back and forth creating a swirl pattern.

Place into the oven and cook for 25-30 minutes.

Remove and cool in the pan for 5 minutes before transferring to a cooling rack. Enjoy!

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