These brownies can be made with ANY nut or seed butter. Get creative! Recently I just made this recipe with Tahini and then speckled it with sesame seeds. Let your imagination run wild...maybe some walnut butter, almond butter, peanut butter, honey pecan butter, pistachio butter...you get the idea!
This recipe was originally adapted from the GF Tahini Brownies on the bon appetite website, but this version gives you alternatives if you want them to be sugar-free. These are sweetened with stevia and monkfruit....but you will NOT miss the sugar. Seriously.
3 tablespoons arrowroot starch (or cornstarch)
2 tablespoons unsweetened cocoa powder
6 ounces Lily's bittersweet chocolate, coarsely chopped (For a cheaper version I use the Lily's Dark Chips)
3 tablespoons virgin coconut oil
4 tablespoons peanut butter, divided
2 large eggs
⅓ cup granulated Lakinato Monkfruit sweetner
¼ cup (packed) Swerve brown sugar
1 teaspoon kosher salt
1 teaspoon vanilla extract
1 tablespoon Lakinato Maple Syrup (you can also use maple syrup, or a simple syrup from the granulated sweetener)
Preheat oven to 350°. Line an 8x8" baking dish with a piece of parchment overhang on 2 sides.
Whisk arrowroot and cocoa powder in a medium bowl until no lumps remain. Heat chocolate, oil, and 1 Tbsp. peanut butter in a small saucepan over low, stirring, until melted and smooth.
Using an electric mixer on medium-high speed, beat eggs, granulated sugar, and brown sugar in a large bowl until light, smooth, 3–4 minutes. Beat in salt and vanilla to combine, then beat in chocolate mixture, scraping down sides as needed, until incorporated. Beat in cornstarch mixture, then increase speed to medium-high and beat until mixture is thick and holds its shape, about 30 seconds.
Stir syrup and remaining 3 Tbsp. peanut butter in a small bowl. Scrape batter into prepared baking dish and smooth top with wet fingers. Dollop peanut butter/syrup mixture over and swirl into top of batter with a skewer or toothpick or stick part of the spoon. To get good swirl make sure to lift up some of the chocolate. You can always press it down again with wet fingers.
Bake brownies until sides are puffed, top is browned, and a tester inserted into the center comes out with a few moist crumbs attached, 22–26 minutes. Let cool before removing from pan and cutting into 16 squares or triangles.