Sally’s Baking Addiction: Peanut Butter Swirl Brownies

Peanut Butter Swirl Brownies by Sally’s Baking Addiction

I have to tell you, as I began the process of making these brownies, I was nervous. I just couldn’t imagine how a brownie recipe that called for no flour, butter, or oil of any kind would leave me with the ultimate, chocolatey decadence that are these swirly, peanut-butter-filled cubes of deliciousness.

[image via SBA]

But it did. And I’m still amazed.

Pro tip: Use Peanut Butter & Co’s White Chocolate Wonderful Peanut Butter to for the sweetest, most savory “swirl.” 😉

14 Thoughts on “Sally’s Baking Addiction: Peanut Butter Swirl Brownies

  1. Where is the recipe?

  2. Where is the link ?!!!!

  3. these still have a load of sugar (which turns to fat in your body) and the alternative of artificial sweetener is a whack load of chemicals. Nothing healthy about these.

    • Kirsten on January 19, 2013 at 5:43 pm said:

      You are correct that there’s alot of sugar in these and that artificial sweeteners are worse for your body than sugar because of the chemicals your body can’t breakdown, but I must say, the use of yogurt, almond milk, and oat flour make these the healthiest brownie I’ve ever come across and unfortunately I don’t believe you’ll ever find a truly “healthy” brownie that tastes good… but back to the sugar issue… have you ever tried baking with STEVIA? It can be heated to a temp. of 400 degrees F and is the only zero calorie, zero carbohydrate and zero glycemic index, all natural sweetener. If anyone is interested here’s a link for cooking with stevia tips and more information on this sweetener 🙂 Hope this was helpful…

      • Just use Stevia it is a natural sweetener made form plant extract but you need to replace the dryness that sugar would add to the consistency to make the brownies work or else it will be too runny. I would suggest using shredded coconut which is still a very healthy option and will add a nice flavour to the brownies

  4. Kirsten on January 15, 2013 at 8:08 pm said:

    can you use greek yogurt instead of the regular vanilla yogurt?

    • I’m not sure, I haven’t tried. It wouldn’t change the texture or consistency but it would probably result in a less sweet, more tangy taste. It never hurts to try though. Maybe up the sugar or add some other kind of sweetener to even it out 🙂

      • Kirsten on January 19, 2013 at 5:27 pm said:

        Thanks for the info! I found some vanilla greek yogurt today and will be trying that to see how it turns out 🙂 if they’re not very sweet I shall take your advice and add some sugar… Thanks again!

  5. Teyanna on March 27, 2013 at 3:58 pm said:

    I made these last night and I used non fat plain Greek yogurt and added 1/2 tsp of vanilla extract. It was very good! And i also used dark chocolate unsweetened cocoa powder..with unsweetened vanilla almond milk.. I think the next time I make these I will cut the sugar and peanut butter probably by half..they were very sweet! And extremely peanut butterly..which was good but just a lil too much..And we actually like the bitterness of dark chocolate so I think cutting the sugar down will help a lot

  6. Would accidentally mixing the peanut butter into he batter effect the outcome of the brownies?

    • I’m not positive because I haven’t tried before, but I think it might give them a different texture than a traditional brownie because peanut butter contains a good amount of oil.

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