Low Iodine Gluten Free Peanut Butter Swirl Brownies

Total time1 hr 15 min

Prep time15 min

Cook time30 min

Low Iodine Gluten Free Peanut Butter Swirl Brownies

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

16 servings

For the brownie batter

½ cup (1 stick) unsalted butter, cut into pieces
Violife 100% Vegan Unsalted Plant Butter
Country Crock Plant Butter Unsalted 4ct Sticks - 16 Oz.
Melt Organic Allergen Free Cold Pressed Unsalted Plant Butter Sticks 2 ct President's Choice Plant Based Unsalted Butter Alternative, Vegan Becel Plant Butter Unsalted
See all
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
4 oz semi-sweet chocolate, roughly chopped
¾ cup granulated sugar
2 large eggs
Chef's tip
For each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies.
1 tsp vanilla extract
½ cup gluten free flour
2 tbsp unsweetened cocoa powder
½ tsp baking powder
¼ tsp salt

For the peanut butter swirl

⅓ cup creamy peanut butter
2 tbsp powdered sugar
1 tbsp unsalted butter, melted
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.

Instructions

1
Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides.
2
In a medium saucepan over low heat, melt the butter and chopped chocolate together, stirring frequently, until completely smooth and glossy. Remove from heat and let cool for 5 minutes.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!