These rich, nutty brownies are perfect for people with allergies, but if you serve them to an everyday brownie-lover, they won't know that you made them without flour or butter!
As with any recipe that's being prepared for persons with allergies and intolerances, make sure all of your ingredients are gluten-free and dairy-free, particularly your smooth peanut butter and confectioners' sugar. Almost all brands of confectioners' sugar are gluten-free, but just double-check to make sure that no wheat starch has been added to your batch.
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield: 16-24, depending on size
- For the Brownie Base:
- 1 16-ounce jar smooth almond butter (roasted and salted) or cashew butter
- 2 large eggs
- 1 1/4 cup pure maple syrup, preferably Grade B
- 1 T. vanilla extract
- 1/2 cup pure unsweetened cocoa powder
- 1/4 t. salt
- 1 t. baking soda
- 1 cup dark dairy-free chocolate chips
- For the Peanut Butter Filling:
- 4 T. dairy-free gluten-free soy margarine, such as Earth Balance
- 1/2 cup confectioners' sugar
- 3/4 cup smooth peanut butter
- 1/4 t. salt
- 1/2 t. vanilla extract
1. Preheat the oven to 325 F. Lightly grease a 9"x13" baking dish and line with parchment so that there is about 2 inches of overhang (this will make it easier to remove your brownies from the pan).
2. Prepare the brownie base. In a large bowl using an electric mixer, beat the almond butter until smooth. Add the eggs, one at a time, beating well with each addition. Add the maple syrup and vanilla, beating until well combined. In another small bowl, sift together the cocoa powder, salt and baking soda. Add this mixture to the almond butter mixture, beating until just combined and smooth. Fold in the dairy-free chocolate chips.
3. In another large mixing bowl, using clean mixers, mix the dairy-free soy margarine, confectioners' sugar, smooth peanut butter, salt, and vanilla extract until smooth and creamy.
4. Pour about 1/2 of the brownie batter into the prepared pan. Drop dollops of the peanut butter filling onto the batter, using about 1/2 of the peanut butter filling. Add the remaining brownie batter to the top, then drop dollops of the remaining peanut butter filling on top of that. With a spatula or knife, very carefully swirl the peanut butter filling into the brownie filling. (Be careful not to mix the layers together, but just create a decorative pattern on top of the brownies.)
5. Bake for 35-45 minutes. Allow for the brownies to cool completely in the pan before lifting them out of the pan using the parchment paper overhang and cutting into squares.