Rich and fudgy chocolate brownies swirled with creamy peanut butter, naturally sweetened and made without flour for a decadent gluten-free dessert.

1 cup natural peanut butter (divided)

1/2 cup cocoa powder

1/2 cup maple syrup or honey

1/4 cup melted coconut oil or butter

2 large eggs (or flax eggs for vegan option)

1 teaspoon pure vanilla extract

1/2 teaspoon baking soda

1/4 teaspoon salt

1/3 cup dark chocolate chips (optional)

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Preheat oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
In a large bowl, whisk together 3/4 cup peanut butter, cocoa powder, maple syrup, melted coconut oil, eggs, and vanilla extract until smooth and glossy.
Stir in baking soda and salt until fully incorporated. Fold in chocolate chips if using.
Spread the batter evenly into the prepared pan and smooth the top.
Warm the remaining 1/4 cup peanut butter until pourable. Drizzle over the batter and swirl gently with a knife.
Bake for 18–22 minutes, until the center is set but still slightly soft.
Allow brownies to cool completely before slicing into squares.

Use almond or cashew butter as a substitute for peanut butter if desired.

Add chopped walnuts or pecans for extra texture.

For dairy-free brownies, use coconut oil and dairy-free chocolate chips.

Stir in 1 tablespoon espresso powder for deeper chocolate flavor.

Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.

Freeze individual slices for up to 2 months and microwave 10–15 seconds to reheat.