Guilt Free Peanut Butter Fudge Swirl Brownies


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Ready to indulge in some Guilt Free Peanut Butter Fudge Swirl Brownies?! These delectable soft brownies are loaded with rich dark chocolate with just the right amount of peanut butter and they’re only 107 calories each! Oh and did we mention they’re also Gluten Free!!
We’ve been working really hard in our house to eat “Clean” which means cutting out refined white flours, sugars, potatoes, starchy foods, etc. However, with that in mind, we’re also Human! We love Chocolate, sweets and I was really missing Fudge Brownies.

That is, until we came across a peanut butter brownie recipe from Clean Eating Mag. I didn’t happen to have the ingredients recommended in the recipe, so I though I’d give it a whack with my own substitutions.

By the way, did you know that Dark Chocolate is actually GOOD for you and CAN help aid weight loss?! Dark chocolate has been proven in studies to reduce stress, (which in turn lowers the cortisol levels within the body – cortisol triggers the storage of FAT), reduce cravings and also reduces insulin resistance in the body as well. Now that you know how Good they are for you, here they are:

You’ll Need:
2/3 c. dark chocolate (70% cocoa or greater) (about 4 oz)
3 tbsp organic unsalted butter
2 large eggs, room temperature
1/3 cup Pure Cane Sugar (We used Morena)
1 tsp pure vanilla extract
1/3 cup oat flour (Simply puree 1/3 c. Old Fashioned Oats until it’s a fine powder) Do NOT use Steel Cut or Quick Cooking Oats!!
2 tbsp unsweetened cocoa powder
3 tbsp natural unsalted smooth peanut butter, room temperature (Be sure you use a gluten free brand)

Preheat oven to 350˚F.

Line an 8×8 baking dish with parchment paper, set aside.

Combine chocolate and butter in a microwave safe coffee mug and nuke for 20 seconds, remove from microwave, stir, nuke another 20 seconds, remove from microwave stir (repeat until fully melted & incorporated but do NOT overheat it!

In a blender combine eggs, cane sugar, melted chocolate/butter and vanilla until combined. Add oat flour and cocoa powder and stir until just incorporated and no streaks remain; do not over-mix.
Pour the batter into the prepared baking dish, spreading evenly with a rubber spatula or the back of a spoon. Make 9 Dollops of peanut butter (1 tsp each!) into the brownie batter, then use a knife to swirl the peanut butter into the batter.


Bake until a toothpick comes out with only a few crumbs when inserted in center, 22 to 25 minutes.

Transfer to a wire rack and let cool completely, about 20 minutes. Remove brownies from dish by lifting parchment paper. Slice into 12 pieces.


Nutrients per serving (2 x 2 1/2-inch brownie):
Calories: 107, Total Fat: 6 g, Sat. Fat: 3 g, Trans Fat: 0 g, Carbs: 11 g, Fiber: 2 g, Sugars: 7 g, Protein: 2 g, Sodium: 3 mg, Cholesterol: 43 mg


(Nutrition Facts are an estimate based on a Recipe Calculator and may vary by brand of ingredients used)


About GB101 720 Articles
Filled with an insatiable wanderlust to see the world, I've dedicated most of my life to saving money where I can so I can afford to see and do the things I want. I dug our family out of debt by reducing our grocery expense to less than $300 a month. You can too!

1 Comment

  1. We made these slightly different last night, I was out of dark chocolate so we used (2) 1-oz squares of Unsweetened Bakers Chocolate and (2) 1-oz squares of semi-sweet bakers chocolate. We used 3 egg whites instead of 2 eggs, and Instead of peanut butter we use nutella for a change of pace. They were absolutely amazing!

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