These deep, dark chocolatey brownies are light and fudgy at the same time, with nuggets of dark chocolate and swirls of peanut butter nestled throughout for the best kind of surprise. This recipe is a healthy, EASY, updated twist on the classic chocolate + peanut butter combo. It'll satisfy your sweet tooth regardless of diet restrictions- it's dairy and egg-free and can easily be adapted to be gluten-free as well.
Preheat the oven to 350F. Line a 9x13-inch baking dish with parchment paper.
Mix together the ground flaxseed and water in a small bowl and let sit for 5 minutes.
In a large bowl mix together the flour, baking soda, and salt.
In a medium bowl whisk the hot coffee and cocoa until smooth. Add the brown and white sugars, olive oil, flaxseed mixture, and vanilla and whisk to combine.
Add the wet ingredients into the large bowl with the flour. Stir with a whisk or fork until well-combined.
Fold in the chopped chocolate.
Pour the batter into the prepared baking dish. Drop about 9-10 small spoonfuls of peanut butter onto the batter. Use the tip of a knife to gently swirl the peanut butter into the brownie batter.
Bake for 35-40 minutes or until a toothpick comes out clean. Be careful to avoid overbaking- start checking the brownies about 5 minutes before you think they're going to be done.
Cool completely on a wire rack. Refrigerate the brownies for at least 30 minutes prior to cutting for best results.
Remove the brownies from the pan by lifting the parchment paper overhang, and place on a large cutting board for easy slicing. I cut 6 rows of 4 brownies to make 24 even squares.
Store brownies at room temperature for 3-5 days, in the refrigerator for up to a week, or in the freezer for up to 3 months. I enjoy eating these brownies cold for extra fudginess :)
Peanut Butter Swirl Olive Oil Brownies https://thetoleranttummy.com/2018/11/13/peanut-butter-swirl-olive-oil-brownies/