Peanut Butter Swirl Brownie Recipe
These Peanut Butter Swirl Brownies from Becky Sue at Baking the Goods are all you’ve ever wanted in a brownie recipe, and so much more. Prune puree replaces much of the sugar in this brownie recipe. It adds natural sweetness, providing bone building nutrients and antioxidants while promoting good gut health. Plus, the prune puree makes for an undeniably indulgent, fudgy and ultra chewy bite. Peanut butter brings the protein with hypnotizing swirls baked right in. They are an indulgent treat loaded with health benefits. Brownies have never been better!
How to Make This Peanut Butter Swirl Brownie Recipe
Creating the peanut butter swirl is easy — simply scrape batter into a baking pan that has been coated with nonstick cooking spray and lined with parchment. Be sure to spread the batter evenly. Add dollops of peanut butter to the top of the brownie batter. Then use a chopstick, skewer or the tip of a small knife to create peanut butter swirls by dragging the peanut butter through the brownie batter.
A Guide to Healthier Baking
Want to try adding prune puree to some of your own recipes? Here’s a handy how-to:
- Swap for sugar: Use prune purée to replace anywhere from one-third to half of the sugar in a recipe.
- Swap out eggs: To replace 1 large egg, use ¼ cup prune purée. Keep in mind that this works best in recipes that call for no more than 3 large eggs.
- Lose the fat: To cut down on fat, replace up to half of the butter or oil with an equal amount of prune purée.
Learn more about baking with prunes!
Check out Our Top Tricks to Healthier Baking from our friends at California Grown! We think you’ll love Becky Sue’s other recipes with California Prunes too: Prune Almond Energy Balls, Spiced Prune Coffee Cake and No Bake Brownie Bites.
Peanut Butter Swirl Brownies
Equipment
- 8×8 or 9×9 inch baking pan (20-23 cm)
Ingredients
- cooking spray
- 8 ounces dark chocolate chips
- 1/4 cup avocado or vegetable oil
- 1/2 cup granulated sugar
- 1/4 cup prune puree – linked
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/8 teaspoon sea salt
- ½ cup smooth peanut butter
Instructions
- Preheat the oven to 325ºF (165°C) Spray an 8×8 or 9×9 (20-23 cm) inch baking pan with cooking spray and line with parchment paper, leaving the paper overhanging on 2 sides; spray paper lightly with cooking spray.
- In large heatproof bowl, melt chocolate with oil over simmering water. Whisk in sugar and prune purée until mixed. Whisk in eggs and vanilla.
- Fold in flour and salt just until blended. Scrape batter into prepared pan, spreading it evenly. Add dollops of peanut butter to the top of the brownie batter. Then use a chopstick, skewer or the tip of a small knife to create peanut butter swirls by dragging the peanut butter through the brownie batter.
- Bake for about 30 minutes or until a cake tester inserted into the brownies comes out clean. Cool in pan at least 15 minutes. Use the parchment paper to lift the brownies and remove from the pan, transfer to a cutting board.
- Cut into a 4×4 grid for 16 brownies.
Notes
Nutrition
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