gluten free vegan peanut butter swirl brownies
RECIPE TYPE: brownies
SERVES: 12-16
chocolate brownies
  • 3/4 cup Sarah’s gluten free flour blend
  • 1/2 cup almond flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 1/4 cup dairy free chocolate chips
  • 1/4 cup grape seed or sunflower seed oil
  • 1/2 cup cocoa powder
  • 1/2 cup cane sugar
  • 1/3 cup brown sugar
  • 1/4 cup pure maple syrup
  • 1/4 cup warm water
  • 1 teaspoon pure vanilla extract
peanut butter swirl
  • 3/4 cup creamy peanut butter
  • 1/3 cup powdered sugar
  • 3 tablespoons almond milk
  • 1/2 teaspoon pure vanilla extract
  1. Preheat oven to 350 degrees. Line 8x8-inch square baking dish with parchment paper or spray with nonstick cooking spray.
  2. In medium bowl, whisk together flour blend, almond flour, baking powder and salt. Set aside.
  3. Melt chocolate chips. Pour into large mixing bowl, along with oil and cocoa powder. Stir until smooth.
  4. Add sugar, brown sugar, maple syrup, warm water and vanilla to chocolate mixture. Mix well. Add flour mixture and stir until dough is combined.
  5. In small bowl, mix together peanut butter, powdered sugar, almond milk and vanilla, until creamy.
  6. Place even layer of scoops of brownie batter in prepared baking dish. Add heaping tablespoons of peanut butter mixture randomly on top.
  7. Using butter knife, create a swirl pattern with both batters {batters are thick}. Press top of batter gently with hands, making sure it’s an even layer.
  8. Bake brownies 30-32 minutes. Cool in pan on cooling rack to cool completely. Slice and serve.
Recipe by Sarah Bakes Gluten Free at