Out of this world. Brilliant. Heavenly. Deliciously sinful. All of these words describe how I feel about this recipe. I’m so pleased how well this HEALTHIER (yes, you read correct) version of brownies turned out.
I can’t help but laugh to myself when people assume every creation that comes out of my kitchen is superb. Sometimes it takes many fails to get it right or just can the idea all together. Chuck it out and move on. I was quite apprehensive about trying to recreate a brownie that was better than boxed or bakery versions. When you start removing the butters, reducing the sugar and so on, things can get a tad bit tricky. It’s those moments when the first timer goes off, I take a deep breath and mentally cross my fingers. Sometimes I’m fooled. It will look perfect but then the texture or flavour is terribly off.
But these brownies, my goodness. They are not even a tad bit cakey but so perfectly chewy and moist. And the fudge factor is really there. I dare say these are the best brownies I’ve ever made. BONUS: They are healthier. I used healthy coconut oil instead of butter, and reduced the ghastly amounts of sugar normally called for. By using a natural sweetener, the glycemic index is lower. Goodbye insulin spikes and feeling crummy after. They are also gluten and dairy free. To take these brownies to the next level, dollops of peanut butter were spooned and then swirled onto the batter. Everyone is happy you see.
Healthier Peanut Butter Swirl Brownies made with coconut oil
(gluten and dairy free)
- 2 large eggs, room temperature
- 1/2 cup coconut oil, melted and cooled (measure in liquid form)
- 3/4 cup coconut palm sugar or raw sugar
- 2 tsp vanilla extract
- 1/3 cup + 1 tbsp cocoa powder
- 1/2 cup gluten free or oat flour (for paleo/grain free use blanched almond flour)
- 1/4 tsp baking soda
- Pinch of fine sea salt
- 1/2 to 1 cup no-stir creamy peanut butter
- Preheat the oven to 350F. Line a 9×9-inch baking pan with parchment paper.
- In a medium bow, sift together the cocoa powder, flour, salt and baking soda.
- In a separate, large bowl, beat the eggs and coconut sugar, until just combined.
- Gently whisk in the coconut oil and vanilla.
- Using a large wooden spoon, fold the dry ingredients into the wet. Mix only until everything is evenly blended, being sure not to over mix!
- Melt the peanut butter for 30 seconds on medium power in the microwave. Add large dollops over the brownie batter. Using a knife, create swirls in various directions.
- Bake for 25 to 30 minutes, just until the centre appears set and no longer jiggly. The brownies will set up as they cool.
- Remove from the oven and let cool in the pan on a wire rack.
- When fully cooled, remove from the pan and cut into desired square size.
Yield: 9 medium or 12 small brownies