Peanut Butter Swirl Brownies – Sally’s Baking Addiction

peanut butter swirl brownies

I have to tell you, as I began the process of making these peanut butter swirl 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.

Get the recipe: Peanut Butter Swirl Brownies by Sally’s Baking Addiction

But I’ve tried many of Sally’s recipes in the past, (Sally is the genius who came up with this brilliant recipe, BTW) and they have never failed. She knows what she’s doing, so I put my trust in her expertise and began baking away.

peanut butter swirl brownies 2
[image via SBA]

The outcome? Once again, Sally proved that she can do no wrong in the kitchen.

I’m still amazed at this recipe and continue to return to it time and time again.

In my opinion, there aren’t many combos that can beat chocolate + peanut butter. It’s like snuggling in bed + a rainy Sunday morning; a new pair of running shoes + a whole day free to run as long and far as you want; or a Friday night at the end of a long work week + a perfectly blended margarita. They go together perfectly. Your taste buds will be tickled.

Oh and a quick pro tip for you: The first time I made this recipe I had some White Chocolate Wonderful peanut butter on hand from Peanut Butter & Co. If you want to take your peanut butter swirl to the next level, I highly recommend using it in place of traditional peanut butter, just sayin’.

Click here to get Sally’s Recipe.

Leave a comment and let me know what you think after you give them a try. I want to bond with you all over this chocolatey, peanut butter goodness!

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

  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…
      http://www.steviainfo.com/?page=cooking_tips

      • 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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