These almond butter swirl brownies are dense, fudgy, and will satisfy even the biggest of chocolate cravings. Gluten free dairy free brownies, so you can indulge without the guilt!
But if you came here because you're looking for a pan of dense, fudge brownies that is completely decadent and will solve all your chocolate cravings in just a few bites, you're in the right place. Stay right where you are.
These gluten free dairy free brownies are just what you're looking for.
When it comes to dessert, chocolate and peanut butter are my favorite combination.
Unfortunately, peanut butter is not paleo, as peanuts are actually a legume and not a nut. Womp womp.
We've replaced peanut butter in our house with almond butter for the most part, and it does a pretty decent job of filling in for peanut butter's job.
Some people feel that desserts are not something that falls under the "paleo" umbrella. I like to call these people the "Paleo Police."
If you're the paleo police judging my paleo treat creation, move along. I'm a firm believer in finding what shade of paleo works for you, and my shade includes the occasional paleo dessert. And these gluten free dairy free brownies, my friend, are worth it.
Ummm just look at that chocolate. You can see that these are TRUE fudge brownies. Dense, chewy, chocolatey goodness.
No room for fluff here.
Why gluten free and dairy free
There are many reasons why people go gluten free and dairy free.
For me, it's how my body reacts to it. Gluten often makes me feel bloated for a day or so after. Dairy affects my digestion.
Other reasons you might go gluten free or dairy free (or both!):
Relieve GI distress
Improve skin health
How to make gluten free dairy free swirl brownies
Start by melting your baker's chocolate and the palm shortening together. Whether you're using a double boiler or a microwave, use a low heat and go slowly - going too fast and getting it too hot will cause problems when you're trying to add eggs to the mix.
(Namely, they will scramble. Yuck. Not what we're going for.)
After you get your brownie ingredients combined, you should have a pretty thick and fudgy consistency.
Make your swirl! In a separate small bowl, combine the almond butter, honey, vanilla and salt and stir well.
How to get the almond butter swirl
Spoon the almond butter mixture in random dollops on top of the brownie batter.
Take a table knife and stand it up vertically in the pan, touching the tip of it to the bottom. Keeping the knife vertical, begin to move the knife around the pan, swirling the almond butter mixture in.
When you're happy with the way the swirls look, lift the knife straight out.
Bake in the preheated oven for 25 minutes, then allow to cool before cutting.
I cut my pan into 9 big squares, because...brownies. That being said, you could easily cut it into 12 smaller brownies and probably be just as satisfied.
And if you're not, eat two!
- 4 oz unsweetened baker's chocolate
- ½ cup palm shortening
- 1 cup coconut sugar
- 2 large eggs
- 1 teaspoon vanilla
- ½ cup almond flour
- ¼ cup arrowroot powder
- pinch of salt
Almond Butter Swirl:
- ¼ cup almond butter
- 1 Tablespoon honey
- ¼ teaspoon vanilla
- pinch of salt
- Preheat the oven to 350°.
- In a double boiler over medium-low heat, combine the baker's chocolate and the palm shortening, whisking until melted and combined. (Alternatively, you can use a microwave - just don't burn it or get it too hot, as we're going to add eggs and you don't want them to scramble! Blech.)
- Once melted, remove from heat, add the coconut sugar and whisk to combine.
- Add eggs and vanilla and whisk once more until combined.
- Add almond flour, arrowroot powder, and salt and stir until combined. You'll have a thick, fudgy batter.
- In a separate small bowl, combine the almond butter, honey, vanilla and salt and stir well.
- Put the brownie batter into a greased 8x8 pan ( I just used a little extra of the shortening to grease!)
- Spoon the almond butter mixture in random dollops on top of the brownie batter.
- Take a table knife and stand it up vertically in the pan, touching the tip of it to the bottom. Keeping the knife vertical, begin to move the knife around the pan, swirling the almond butter mixture in. When you're happy with the swirls, lift the knife straight out.
- Bake in the preheated oven for 25 minutes, then allow to cool before cutting.
These brownies are dense and fudgy. They will look somewhat flat in the pan; that's ok! They go great with a cup of coffee. 🙂
Nutrition Information:Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 363Total Fat: 24gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 44mgSodium: 57mgCarbohydrates: 34gFiber: 2gSugar: 30gProtein: 5g
Brownies aren't your thing, but still looking for a paleo treat? Check out my Sweets & Treats category. From cakes to smoothies to pies and tarts, you're bound to find something that satisfies your sweet tooth!