So I realized that I’ve never made a clean-eating brownie. I’ve made the raw kind that’s mostly made up of dates, but to be honest, those aren’t my favorites. I needed a healthy brownie recipe. A good one. I found one.
Doesn’t it look gorgeous too? My peanut butter swirls came out a little weird, but oh my god they tasted soo good!
I’ve already mentioned that my family doesn’t love all the clean treats I whip up. They loved this so much! Even my brother!
My mom couldn’t believe that these were perfectly healthy. Seriously. She ate so many of them. Not as many as I did, but still.
She asked me if she could give some to her friends. Of course I agreed. Needless to say, her friends loved them too.
Are you dying for the recipe now? You should be. If I were you, I would be.
Chocolate Peanut Butter Swirl Brownies
(Adapted from Lin)
Makes one square 8-inch brownie
- 2 cups oats
- 1/4 cup cocoa
- 1/2 tsp cinnamon
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3 tbs coconut sugar
- Pinch salt
- 3 super ripe bananas
- 4 medjool dates
- 1/2 cup crunchy/smooth natural peanut butter
- 3 tbsp coconut cream or soy yoghurt (I used coconut cream)
- 1 tsp vanilla extract
- 1/4 cup dark chocolate chunks
- 2 tbsp peanut butter
- 1 tbsp coconut oil
- Preheat the oven to 180 degrees Celsius
- In a food processor, process the oats, cocoa powder, baking powder, baking soda, salt, cinnamon, and coconut sugar until it has become a flour
- Add the banana, dates, peanut butter, coconut cream, and vanilla and pulse until you get a thick batter
- Fold in chocolate chunks
- Line an 8 inch brownie pan with parchment paper, or grease lightly
- Pour the brownie batter into the pan and even out
- Gently melt the peanut butter and coconut oil over low heat until melted and combined
- Spoon blobs of the peanut butter mixture over the brownie batter and use a knife to swirl it around
- Bake for 25-30 minutes, or until a toothpick comes out clean or with moist crumbs, but not raw batter
- Let cool completely
- Cut into 16 squares and serve