I woke up this morning thinking that today was a good day to make brownies! So off to the store I went to gather ingredients.
The last time I had brownies was before I went Gluten Free. So what took me so long to make GF brownies? When I first went gluten free I really struggled with baking because most of the things I baked didn’t turn out so well because I was still learning the ins & outs of GF baking. But my GF baking skills have improved greatly over the last few years.
These brownies turned out AMAZING! My husband was even savoring every last bite. The brownies taste great with Almond Coconut Milk Blend (but they would also taste good with any DF milk), or even better would be DF Ice Cream!
Chocolate Peanut Butter Swirl Brownies
3/4 cup GF Flour
3/4 Cup Cocoa Powder
1 Cup Brown Sugar
1/4 tsp. Salt
1/2 Cup Coconut Oil
1 tbsp. vanilla
1/2 cup Creamy Peanut Butter
Preheat the oven to 350 F. and lightly grease a 9×13 baking pan.
In a bowl, combine flour, cocoa powder, and salt. In another bowl, whisk the brown sugar, coconut oil, eggs, and vanilla until smooth. Gently fold in the flour mixture into the liquid.
Spread the batter evenly into the prepared pan. Drop the peanut butter by the tablespoons evenly over the batter. With a knife, gently cut through the batter to make peanut butter swirls. Be careful to not stir too much otherwise you will lose the swirling effect.
Bake the brownies for 18-20 minutes.