I love a good fudgy brownie, and the one I love most just happens to be gluten-free. I adapted it from a King Arthur almond flour brownie recipe that I fell in love with a few years ago and couldn’t help myself, so I added a peanut butter swirl. Decadent with a nice chew, you’d never for one second think this treat doesn’t have gluten.
Makes 12 to 16 brownies
- 5 tablespoons (71 grams) unsalted butter, melted
- 1 3/4 cups (347 grams) granulated sugar
- 3 large eggs (150 grams)
- 1 teaspoon vanilla extract
- 1 1/2 cups (152 grams) almond flour
- 3/4 cup (76 grams) cocoa
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Peanut Butter Swirl
- 4 tablespoons (56 grams) unsalted butter, melted
- 3/4 cup (191 grams) smooth peanut butter
- 1/2 teaspoon vanilla extract
- 1/2 cup (48 grams) confectioners’ sugar
Make the Brownie Base
- Preheat the oven to 350°F. Grease an 8-inch square pan, line with parchment paper leaving a 2-inch overhang and grease again. Set aside.
- In a medium-sized bowl, stir together the melted butter, sugar, eggs, and vanilla.
- In a separate bowl, whisk together the almond flour, cocoa, baking powder and salt to remove any lumps. Then add all at once to the butter mixture, stirring to combine.
- Spread the mixture into the prepared pan.
Add the Peanut Butter Swirl
- In a medium-sized bowl, mix together the butter, peanut butter and vanilla. Add the confectioners’ sugar, removing any lumps.
- Dollop the peanut butter mixture over the brownie base and use a butter knife to swirl the mixtures together.
- Bake for about 45 minutes or until a toothpick inserted into the center yields a few moist crumbs. Cool completely on a wire rack before removing the brownies using the parchment overhang and slicing to the desired size. Store at room temperature in an airtight container for up to 3 days.