The last time I posted was 5 days ago. There’s a reason for my absence. I spent all week in Philadelphia at the Healthy Living Summit living it up with some great friends. I learned and did so many things in Philly that I can’t wait to share. But not yet. I got home late last night and my head(and bedroom floor) are currently a mess.
One thing I can share is this brownie recipe. Like the almond flour brownie recipe, I baked these and packed them up to bring to Philly and share with bloggers. Most of all I was excited to share these with Cynthia, who also has food allergies(gluten, soy, almond, hazelnut, refined sugar, and dairy). I didn’t have a recipe that avoided all of those allergens, so I made one up and said a little prayer. At first I worried they came out too cakey for my preference, but one taste and I was sold. The only question remaining was how would other people like them.
The response to these was overwhelming. As soon as I tweeted out, the brownies started selling like hotcakes(but way better because they’re brownies, duh). Cynthia really enjoyed them, as did Meghann, Julie, and too many other bloggers to count. I don’t care how good food tastes; nothing feels as good as sharing it with others.
If you’re baking for someone with a peanut or tree nut allergy, sunflower seed butter makes a great substitute for peanut butter.
Chocolate Peanut Butter Swirl Brownies
Prep Time: 20 minutes
Cook Time: 40 minutes
Ingredients(makes 16 brownies):
- 4.5oz unsweetened baking chocolate(I used Scharffen Berger because it’s soy-free)
- 1 3/4 cups maple syrup, divided
- 1 cup unsweetened peanut butter, divided
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
- 1 cup all-purpose flour(I used Bob’s Red Mill gluten-free all purpose flour)
- 1/4 cup cocoa powder
- 3 eggs
- 1/3 cup water
- Preheat your oven to 350 degrees.
- Melt the chocolate and whisk in 1 1/4 cup maple syrup and 1/2 cup peanut butter. Set aside.
- In a large bowl, sift together the baking powder, salt, flour, and cocoa powder. Whisk in 2 eggs and 1/3 cup of water.
- Mix the chocolate-peanut butter mixture into flour and eggs until completely combines. Pour this into a greased 8×8 baking pan. If the batter is too thick to pour, add extra water until it’s runny but still thick.
- Make the peanut butter part by whisking together the remaining maple syrup, peanut butter, and egg.
- Pour the peanut butter mixture on top of the brownies and lightly swirl the two batters together a couple times, making sure not to over mix them.
- Bake for 40 minutes or until a cake tester inserted in the center comes out clean.
- Cool completely before cutting.
Make sure to share these after making them. That way they’ll taste all the better.