Food is like language. When I see this, I realize that it’s no wonder that I fell in love with food blogging, because it combines two of my favourite things in all the world…language and food. These may seem like disparate passions, but in fact they are not. In many ways, they are remarkably similar. In human language, there are endless combinations of words that allow us to continually be creating unique sentences that have never been uttered before. Food is the same. There are endless combinations of ingredients and flavours that allow us to constantly create new dishes and new tastes. Both are a unique expression of ourselves, of who we are and how we think.
Look at me getting all sorts of philosophical here. But it’s true and this recipe is a perfect example. It is essentially a riff on Maria Emmerich’s Flourless Chocolate Torte, which she kindly allowed me to post a few weeks ago. I got thinking about how I wanted to add peanut butter to this torte, because I want to add peanut butter to pretty much everything. It’s a sickness, really. And then it somehow occurred to me that the basic torte batter would make a great brownie too. And suddenly I could see in my mind’s eye a perfect, dark dense brownie with swirls of peanut butter throughout. I knew it would be a match made in heaven.
Sometimes, however, reality doesn’t quite go as smoothly as the image in my head. I find that the ingredients didn’t quite combine the way I thought they would and I have to improvise. But the same can be said for language and writing. When sitting down to write, I have a basic structure in my head but sometimes as I go along, I find it’s not quite coming together the way I thought and I need to change tack. Again this recipe is a perfect example. When I’d mixed in my eggs, I found all of my oil rising to the surface of my batter and it wasn’t combining properly. I knew I needed something to bring it together, so I threw in a little almond flour and bingo. The oil reabsorbed and away we went. And when I first started writing this post, I had a different idea altogether. I’d written half of it when I hit upon the idea that food was like language, the way they both combine in infinitely unique ways. Suddenly I found myself writing a whole new post.
Food and language. Language and food. I love them both. I love the way I can play with them and rework them and reinvent them constantly. And I love the way they can both suddenly challenge me in the middle and force me to rethink my approach. A never-ending adventure.
Peanut Butter Swirl Brownies – Low Carb and Gluten-Free
Ingredients
- 14 tbsp 1 3/4 sticks butter or coconut oil
- 7 oz sugar free very dark chocolate (85 to 90% cacao)
- 2/3 cups Swerve Sweetener or granulated erythritol
- 5 large eggs
- 1/3 cup almond flour
- 1/2 cup peanut butter
Instructions
- Preheat the oven to 375F and grease an 8x8 inch baking pan.
- In a large saucepan over low heat, melt the butter and chocolate together until smooth.
- Add the Swerve Sweetener and stir until well combined.
- Let cool 10 minutes.
- Whisk in the eggs one at a time.
- Stir in the almond flour until batter is smooth.
- Spread batter in prepared baking pan. Drop peanut butter in spoonfuls over the surface of the batter and use a knife to swirl in and create a marbled effect.
- Bake 18 to 22 minutes, or until surface of brownies is just barely firm to the touch.
- Remove and let cool, then cut into squares.
Nathan says
I have made many of your recipes and love them, but this one has raised some questions. Is the chocolate supposed to be unsweetened as well as sugar-free? And would it be better with some salt I’m thinking about a half a teaspoon?
Keep up the good work
Carolyn says
This is quite an old recipe. It’s sugar free chocolate, not unsweetened. And if your PB is already salted, it won’t need extra. But you may prefer this recipe instead. https://alldayidreamaboutfood.com/peanut-butter-fudge-brownies-low-carb-and-gluten-free/
Sarah says
I absolutely love your website and made these brownies yesterday. They turned out incredibly well. I live in Denver and I cooked them for 26 minutes, could be my oven or the mile high city. Very happy with the batter, bake, texture, they even cut well. Most of all they are incredibly delicious. Highly recommend this recipe to anyone.
Jenessa says
These were sooooo gooooooood. Bless you! I made them late at night while binge watching Jane the Virgin and then I ate 5…so they are a little too good, maybe. Thank you so much!
Anjelica says
Hi I tried the recipe for these brownies but mine was very liquidy going into the oven is that good?
Carolyn says
Yup, it’s usually pretty liquidy.
Marie says
Hi again! Can I dubbed this recipe?
Thanks ….
Carolyn says
Double it? Sure but you need a pretty big pan.
Bri says
Oh my goodness, these are AMAZING!! I’m so glad I found your blog, so many yummy looking recipes. I have already made these twice in two days! I used Truvia, it’s the closest thing to real sugar I have found and zero NET carbs. I just started low carb a few weeks ago. This is my number one chocolate go to now! My other favorite is getting a small package of sugar free pudding mix (my favorites are chocolate and butterscotch) and whisking it with two cups of heavy whipping cream until it is like a mouse. Add whipped cream and it’s heaven, right next to these brownies!
The only thing I might try next time I make them is melting the peanut butter and just drizzle it on. I find it difficult to spread it being as thick as peanut butter is.
Carolyn says
I think you’re right, Bri. Most of the time now, I melt the pb first before swirling it in.
ceece says
I think I thought you meant 7 oz of dry cocoa powder. Which turned out to be WAY too chocolatey and dry
did you use chocolate bar or cacao? the powder?
Carolyn says
Yikes! Looking it over, I can see how you made that mistake so I’ve changed the wording. I used very dark chocolate bars, the kind that are 90% cacao.
S M says
I just made these yesterday – my first recipe from your site – and they turned out well! I only used PB on half of the brownies since I wanted to see what the brownies would taste like plain and actually preferred the PB side. I’ve been wanting to make the raspberry mousse tart and will try that next!
Carolyn says
Glad you liked it!
Jessica says
I can’t find Swerve near me…if I used Stevia in the Raw how much do u think I should use?
Carolyn says
The same amount, I guess, since they are both supposed to measure like sugar. But I think the consistency may change drastically. Hard to say for sure.
Jennifer says
Carolyn, you make this stuff seem so easy. I’ve been playing around with brownie recipes all weekend and after more than five failed “drafts” I can testify that there is nothing easy about making a no-sugar dessert that has integrity. Thank you for sharing your gift, as always!
Carolyn says
Thank you for such a nice comment! 🙂
Stacey says
I’ve tried this with dessicated coconut instead of the almond flour! Gives a bit more texture and a lovely coconutty aftertaste ! Yummy!!
Shel says
Made em, loved em, shared them at a karate school summer picnic. It was a tasty way to find out which other parents eat low carb or gluten free. I’d labeled them to keep all the hungry teen ninjas from hoovering them up! I had a 6 oz bar of Dagoba 100% cacao. I added a little less than 2 tbls more of the Swerve to compensate.
Carolyn says
Good call on labeling them to keep all the teens from eating them!
Lisa says
where do I find swerve? or can I use truvia
Carolyn says
YOu can purchase Swerve online through the links in my blog (use DREAM10 for 10% off). But yes, you could use Truvia