Prune Peanut Butter Swirl Brownies
These Prune Peanut Butter Swirl Brownies are all you’ve ever wanted in a brownie, and so much more. Prune puree replaces much of the sugar in this brownie recipe. Adding natural sweetness, providing bone building nutrients and antioxidants while promoting good gut health. Plus, the prune puree makes for an undeniably indulgent, fudgy and ultra chewy bite. Peanut butter brings the protein with hypnotizing swirls baked right in. An indulgent treat loaded with health benefits. Brownies have never been better!
- cooking spray
- 8 ounces dark chocolate chips
- 1/4 cup avocado or vegetable oil
- 1/2 cup granulated sugar
- 1/4 cup prune puree
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/8 teaspoon sea salt
- ½ cup smooth peanut butter
- Preheat the oven to 325ºF. Spray an 8×8 or 9×9 inch baking pan with cooking spray and line with parchment paper, leaving the paper overhanging on 2 sides; spray paper lightly with cooking spray.
- In large heatproof bowl, melt chocolate with oil over simmering water.
- Whisk in sugar and prune purée until mixed. Whisk in eggs and vanilla. Fold in flour and salt just until blended. Scrape batter into prepared pan, spreading it evenly.
- Add dollops of peanut butter to the top of the brownie batter. Then use a chopstick, skewer or the tip of a small knife to create peanut butter swirls by dragging the peanut butter through the brownie batter.
- Bake for about 30 minutes or until a cake tester inserted into the brownies comes out clean. Cool in pan at least 15 minutes. Use the parchment paper to lift the brownies and remove from the pan, transfer to a cutting board.
- Cut into a 4×4 grid for 16 brownies.
Notes: Store brownie bites in an airtight container for up to 3 days. Will keep for 7 days in the fridge or in the freezer for at least 1 month.