These rich flourless brownies are swirled with a peanut butter batter for true dessert decadence.
This last weekend we spent some time with dear friends in Asheville, North Carolina. One evening, we were discussing “last meal-worthy” foods. While my last meal would probably consist of pizza, without a doubt, my last dessert would be these peanut butter swirl brownies. 
A true treat for me is anything in the peanut butter-chocolate family, and brownies will always top the list. These brownies are adapted from a flourless brownie recipe from the early days of my blog.
Made simply from cocoa powder, chocolate chips, arrowroot starch (or cornstarch), eggs, and topped and swirled with all-natural peanut butter sweetened with just a touch of honey—these brownies are likely to become a go-to.
And while the brownies are a decadent, fudgy treat, the swirling is pretty darn gratifying as well. Enjoy!
Click here for the peanut butter swirl batter recipe.
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Gluten Free Peanut Butter Swirl Brownies
- Total Time: 55 minutes
- Yield: 12–16 brownies 1x
Description
These rich flourless brownies are swirled with a peanut butter batter for true dessert decadence.
Ingredients
Brownie Batter:
- 6 tablespoons coconut oil
- 1/3 cup arrowroot starch/flour (cornstarch works too)
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 12 oz dairy-free chocolate chips
- 3/4 cup coconut palm sugar
- 1 teaspoon pure vanilla extract
- 3 large eggs, room temperature
Peanut Butter Swirl:
- 1/2 cup natural creamy peanut butter
- 1 tablespoon honey (or maple syrup)
Instructions
- Preheat oven to 350°F (175°C). Grease an 8-inch baking pan with coconut oil and line with parchment paper.
- Whisk together the arrowroot powder, cocoa powder, and salt; set aside.
- In a large microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals, stirring each time, until almost all the chips have melted. Stir until smooth and allow to cool for a minute or two.
- Stir in the coconut sugar and vanilla. Stir in the eggs one at a time until combined.
- Add the arrowroot mixture and mix well until combined and smooth.
- In a small bowl, stir together the peanut butter and honey until smooth.
- Pour the brownie batter into the pan and smooth the top. Drop tablespoonfuls of the peanut butter mixture over the batter. Using an offset spatula or butter knife, swirl the two batters together in a loose figure-8 pattern.
- Bake for 30–35 minutes until a toothpick comes out clean, rotating the pan halfway through. Let cool completely on a wire rack before cutting into squares. Store in an airtight container.
Notes
For clean, visible swirls, drop the peanut butter in distinct dollops first, then swirl once or twice — don’t over-mix or the two batters will merge into one. Let the brownies cool completely before cutting; they firm up considerably as they cool.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Baking, Chocolate
Frequently Asked Questions
What can I use instead of arrowroot starch in the brownies?
You can substitute arrowroot starch with cornstarch in equal amounts for a similar texture.
How do I ensure the peanut butter swirls are well incorporated?
To achieve beautiful swirls, drop spoonfuls of the peanut butter mixture onto the brownie batter and use a knife or skewer to gently swirl without fully mixing.
Can I use a different sweetener instead of honey for the peanut butter?
Yes, you can replace honey with maple syrup or agave nectar for a similar sweetness in the peanut butter swirl.
