Desserts & Cakes/ Gluten Free/ Low Carb

Peanut Butter Chocolate Brownies

A moist chocolate brownie with a swirl of peanut butter gives you a tasty treat.

These brownies are just so soft.   Luckily for me the Chief Taster was travelling so I got to be the sole taster.   I normally let the brownies cool before eating but curiousity got the better of me.  Very delicious warm.  So much that I had to cut them into squares once cool and wrap them up for the freezer before I ate the whole tin.  

Peanut Chocolate Brownie

I used chunky peanut butter only because the smooth was not available in my normal brand.  The crunch added something to the brownie but smooth would be just as nice.  

Chocolate Peanut Brownie

Although I used coconut flour for this, you could make this recipe with almond flour too. Perhaps with less egg and coconut milk though as coconut flour does love liquid! 

I cut the total bake into 9 squares but you could cut smaller portions if you wanted (but why! I cry).   They freeze very well and are a handy snack to have in the freezer.

Peanut Brownie




Peanut Butter Chocolate Brownies
Serves 9
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  1. 8 oz cream cheese, softened
  2. 1 egg
  3. 1 tspn vanilla essence
  4. 1/4 (52g) cup sugar substitute
  5. 3/4 (190g) cup peanut butter
  1. 1/2 cup (56g) coconut flour
  2. 4 eggs
  3. 3/4 cup (156g) sugar substitute
  4. 1/4 cup(56g) butter, melted
  5. 1/3 cup (35g) cocoa powder
  6. 1/3 cup (56g) coconut milk
  7. 1/4 tspn baking powder
  8. 1/4 tspn salt
  1. Preheat the oven to 180C/350F degrees.
  2. Mix the dry brownie ingredients in a bowl.
  3. Grease and line a square brownie tin with parchment paper.
  4. In another bowl, mix the eggs and sugar substitute and blend well.
  5. Add the butter and coconut milk and combine until smooth.
  6. Add the dry ingredients to the wet mixture and whisk until smooth. (I use a hand whisk).
  7. Place the topping ingredients in a bowl and using a hand blender mix until smooth. You could also use a blender for this.
  8. Spoon the brownie mixture into the brownie tin and smooth over evenly with a spoon.
  9. Dollop the peanut butter mixture on top of the brownie mixture and gently mix it slightly in.
  10. Bake for 40 minutes until firm.
  1. Nutritional Info per square – 332 Calories, 27g Fat, 12g Protein, 12g Total Carbs, 5g Fibre, 7g Net Carbs
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Peanut Butter Chocolate Brownie

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