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Chocolate Peanut Butter Swirl Brownies Recipe (Gluten & Egg Free)

  • Author: Shawn Williams
  • Prep Time: 10
  • Cook Time: 25
  • Total Time: 35 minutes
  • Yield: 16 brownies 1x
  • Category: Dessert
  • Cuisine: American

Description

Easy and delicious chocolate peanut butter brownies baked with chocolate chips and topped with a rich layer of chocolate ganache and drizzle of peanut butter.


Ingredients

Scale

Chocolate Ganache

  • 1/2 cup heavy cream or whipping cream
  • 2/3 cup semi-sweet chocolate chips

Peanut Butter Swirl

  • 2 heaping tablespoons peanut butter (I used natural)
  • 23 tablespoons water (or until thin enough to drizzle)

Instructions

  1. Preheat oven to 350°F. Prepare brownies according to the recipe on the package (I also added chocolate chips to the mix). If using BRM Gluten Free Egg Replacer, I would use 1/2 cup oil instead of 3/4 cup.
  2. Mix brownie batter well and spread into an 8×8 baking dish lined with parchment paper for easy removal for cutting. Bake brownies for 22-25 minutes. Remove from the oven and let cool for at least 30 minutes before adding ganache.
  3. For the ganache: In a small saucepan on medium-high heat, bring cream to a slight simmer and immediately remove from the heat. Do not boil. Add the chocolate chips and stir until fully mixed in and completely smooth. Let cool until just warm to the touch and then pour over brownies to form a uniform 1/4-1/2 inch thick chocolate layer. Use a spoon to spread.
  4. For the peanut butter swirl: Add peanut butter to a small bowl. Add water, 1-2 tablespoons at a time, until thin enough to drizzle. Stir well in between each water addition to ensure it’s fully mixed. You don’t want the consistency too thin, but just thin enough to easily drizzle over the ganache. Use a spoon to drizzle as much peanut butter as you’d like.
  5. Place brownies in the fridge and let set for 30 minutes before cutting.

Notes

I used natural peanut butter so water was really the only way to thin it out. Some peanut butter can be microwaved in 10-15 second intervals and will melt to a form you can easily drizzle. This did not work for me so just keep that in mind if you run into the same problem.

Egg replacer tends to behave a little differently than fresh eggs. I cut down on the oil by a 1/4 cup than what was suggested on the BRM brownie mix package. This makes for brownies that were nice and dense without being oily. Just something to keep in mind if you make egg-free brownies.


Nutrition

  • Serving Size: 1 brownie
  • Calories: 208
  • Sugar: 10.4g
  • Sodium: 85mg
  • Fat: 14.6g
  • Saturated Fat: 2.8g
  • Carbohydrates: 16.9g
  • Fiber: 2.4g
  • Protein: 3g
  • Cholesterol: 3mg

Keywords: egg free brownies, gluten free brownies, peanut butter brownies, brownies with chocolate ganache

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