Peanut butter and chocolate swirl

This is the last recipe I baked before leaving the states last fall: a peanut butter and chocolate swirl brownie – so, SO yummy.

 

Ingredients

For the peanut butter side

  • 1/2 cup peanut butter
  • 1/3 cup coconut oil (melted)
  • 1 cup brown sugar
  • 2 egg
  • 1/2 tsp vanilla extract
  • 1 cup almond flour
  • 1 tsp baking powder
  • 1/4 tsp salt

For the chocolate side

  • 1/3 cup coconut oil (melted)
  • 1/2 cup cocoa powder
  • 6 eggs
  • 1 cup honey
  • 1/2 tsp vanilla extract
  • 1 1/2 cup almond flour

 

Preparation

  1. Preheat oven to 350F. Grease a 9×9 inch baking pan.
  2. In a medium bowl, cream together peanut butter and melted coconut oil. Gradually blend in the brown sugar, eggs, and vanilla; mix until fluffy. Combine flour, baking powder, and salt; stir into the peanut butter mixture until well blended.
  3. In medium saucepan melt coconut oil and cocoa powder.
  4. Mix eggs, honey, and vanilla with electric mixer until well combined and fluffy. Add in coconut oil/cocoa powder and keep mixing. Add almond flour and mix until you have a smooth batter.
  5. Pour both mixes simultaneously and side by side to make a swirl.
  6. Bake for 30 to 35 minutes in preheated oven, or until the top springs back when touched. Cool, and cut into 16 squares.
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