Chocolate Peanut Butter Swirl Brownies

Ingredients

• 1/2 cup dairy-free butter, melted
• 3/4 cup unsweetened cocoa powder
• 2/3 cup allulose
• 3 eggs
• 1 tsp vanilla extract
• 1/2 cup almond flour
• 1/4 tsp salt
• 1/2 cup natural peanut butter
• 2 tbsp allulose (for peanut butter swirl)

Method

1. 1

   Preheat oven to 350°F and line an 8x8 pan with parchment paper. Whisk melted dairy-free butter and cocoa powder, then whisk in allulose, eggs, and vanilla until glossy. Fold in almond flour and salt.

2. 2

   Warm the peanut butter slightly with 2 tbsp allulose until pourable.

3. 3

   Pour the brownie batter into the pan, then dollop spoonfuls of the peanut butter mixture evenly over the top.

4. 4

   Drag a knife or skewer through the batter in a loose figure-eight pattern, just a few passes — dragging it through like this, rather than stirring the two together, is what creates distinct visible swirls; overmixing blends the peanut butter and chocolate into one uniform brown batter with no swirl pattern left at all.

5. 5

   Bake 24-27 minutes until a toothpick comes out with a few moist crumbs. Cool completely before slicing.