These decadent brownies are perfect to surprise your loved ones! They're like peanut butter swirl brownies but 1 million times better. They are gluten free, dairy free, paleo, and can be made low carb/keto!
1/2cup113g grass-fed salted butter or ghee, softened
1cup170g coconut sugar
2eggs
1tspvanilla extract
Instructions
Preheat oven to 350ºF/177ºC.
Line an 8x8” baking dish with parchment paper. Line with two overlapping and overhanging sheets for easy removal.
Melt half of the chocolate over a double boiler. Remove from heat and allow to cool slightly.
Chop the other half of the chocolate into small chunks.
Combine almond flour, arrowroot powder, baking powder, and sea salt in a large mixing bowl. Mix well and break up any clumps. Set aside.
Using a stand mixer or hand mixer, cream together softened butter and coconut sugar on a medium-high speed for 2-3 minutes, scraping bottom and sides as needed. You should see the color lighten to a light brown.
While beating at a low speed, add eggs, one at a time, mixing well between additions. Drizzle in melted chocolate. Add vanilla. Mix well on a low speed. Scrape bottom and sides as needed.
Slowly add in dry ingredients while beating at a low speed, stopping to scrape bottom and sides as needed.
Once everything is well combined, mix in the chopped chocolate by hand.
Pour into the prepared baking dish, spread and flatten with a silicon spatula.
Place dollops of the coconut cashew butter on top of the brownie batter, then swirl with a knife.
Bake on the center rack for 35-40 minutes or until set in the middle.
Once the brownies are done baking, cool in the baking dish on a cooling rack.
Notes
If your room is cold or your eggs were cold when you added them to the batter, it may be really thick and hard to spread. You will want to warm it up enough to be able to easily swirl in the coconut cashew butter. Just place in the oven for about 3 minutes to warm it up, then you can dollop on the coconut cashew butter and make the swirls.