Peanut Butter Swirl Brownies

Rich and chocolaty brownies marbled with salty moreish peanut butter.


(makes 6 large brownies)

1/3 cup melted Chi coconut oil

1/3 cup Biona organics coconut nectar

40g dark chocolate melted

2 tablespoons cacao powder

1.5 cups Clearspring buckwheat flour

1.5 cups chi coconut milk

3 tablespoon whole earths crunchy peanut butter

1 tsp baking powder

1/2 tsp salt


-Melt the coconut oil and chocolate in a saucepan over a low heat.

-Add the coconut nectar and milk into the pan and whisk the ingredients together.

-In a mixing bowl measure and combine the buckwheat, baking powder and salt.

-Slowly add the wet mix to the dry in the mixing bowl, whisking until the batter is completely smooth.

-Pour the batter into a coconut oil greased 12 inch cake tin.

– Measure out the peanut butter and start pressing half teaspoon dollops into the mixture randomly.

– Place in the oven and bake a 180′ for 20 mins.

-Remove from the oven and leave to cool completely before slicing into 6 pieces.

-Keep stored in an air tight container for up to 4 days.

Nancy x


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