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Peanut Butter Swirl Brownies
A rich and fudgy brownie topped with a swirl of peanut butter cheesecake. This recipe is low carb, sugar free, gluten free, and a Trim Healthy Mama S Fuel.
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After I published my Peppermint Cheesecake Brownies, I had a reader ask for a peanut butter version. I had already been thinking along that line, but it has taken me a month to get around to testing them out!
I am happy to report that these Peanut Butter Swirl Brownies are just as delicious as they look! The brownie itself is dense and fudgy, while the peanut butter cheesecake layer is creamy and melt-in-your-mouth.
I probably should not tell you how many of these my 2 year old ate . . . in fact, I’m not sure I even know myself! Suffice to say, she loved them – and so did I! The batch I made for photos is completely gone – I think I need to make another batch this week.
I want to play around with the brownie base a little bit and see if I can create my own fudgy brownie recipe. Brownies are my weakness – always have been. Stay tuned for those updates!
These brownies are so easy to make – nothing hard or complicated. Simply melt the chocolate with the butter and mix in all the other ingredients. Swirl the peanut butter cheesecake on top, and bake!
These taste good the same day you have baked them (after they have cooled), but they taste even better the next day after they have been refrigerated. I enjoyed the last one with my coffee yesterday morning!
If you do not have the Trim Healthy Mama Baking Blend, you can mix up a blend of equal parts almond flour, coconut flour and flax meal. You can use that mix in a 1:1 measurement in place of the THM Baking Blend. (Be advised that this will change the nutritional information since it is calculated with the Baking Blend.) I often make my own Baking Blend.
Be sure to look underneath the recipe card to see some more of my favorite peanut butter – chocolate recipes!
So, what do you need to make these Low Carb Peanut Butter Swirl Brownies?
For the Brownie:
4 Ounces Unsweetened Bakers Chocolate
6 Tablespoons Butter
1/2 Cup Gentle Sweet
1/4 Cup Baking Blend
1 Teaspoon Vanilla
For the Peanut Butter Cheesecake:
4 Ounces Cream Cheese
2 Tablespoons Natural Peanut Butter (No Sugar Added)
3 Tablespoons Gentle Sweet
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For the Brownie:
- Preheat oven to 350.
For the Brownies:
- In a microwave safe bowl, melt the chopped unsweetened chocolate and butter until smooth. I melted mine in 30 second increments, stirring after each.
- Add Gentle Sweet, Baking Blend, eggs, and vanilla and beat well.
- Pour into a greased 8x8 pan.
- For the Peanut Butter Cheesecake:
- Mix softened cream cheese with Gentle Sweet, peanut butter, and the egg.
- Pour over top of the brownie mixture. Using a knife, swirl the brownie and cheesecake together.
- Bake for 20 minutes.
- Cool completely, and store in the refrigerator.4e
|Amount Per Serving|
% Daily Value
Total Fat 12g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 4g
Dietary Fiber 2g
Vitamin A 5%
Vitamin C undefined%
If you love the combination of Peanut Butter and Chocolate, be sure to check out some of my other Peanut Butter/Chocolate Recipes!