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Nut Butter Chocolate Swirl Brownies

Nut Butter Chocolate Swirl Brownies - Quirky Cooking 

Mmmmmm… Feel like something decadent and delicious?  I did, and this is what I came up with – rich, moist, chocolatey-nutty brownies, that are dairy-free, wheat-free and naturally sweetened.  The only problem with them is that they disappear too quickly!  Hope you like them 

Note:  This recipe uses half unbleached plain spelt flour, half wholemeal spelt flour – you can use all wholemeal if you like, but it may end up a little less moist.  You can also use butter instead of the oils if you prefer. You can also find fine sea salt, Vanilla powder and Dutch processed cocoa powder for this recipe in my online store here!

Nut Butter Chocolate Swirl Brownies
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  1. 100g spelt grain
  2. 70g spelt flour (part wholemeal, part white)
  3. 30g cacao powder (or organic cocoa powder)
  4. 1/4 tsp baking powder
  5. 1/4 tsp salt
Nut batter
  1. 50g macadamia oil (or grapeseed oil)
  2. 75g Rapadura
  3. 1/2 tsp vanilla extract
  4. 1 egg
  5. 20g spelt flour (part wholemeal spelt flour, part white)
  6. 1/8 tsp baking powder
  7. 1/8 tsp salt
  8. 150g nut butter (I make my own in the Thermomix using this recipe)
  9. 1 Tbspn rice/nut milk
Chocolate batter
  1. 60g macadamia oil (or grapeseed oil)
  2. 90g coconut oil (no need to soften if hard)
  3. 100g Rapadura
  4. 1/4 tsp stevia powder
  5. 1 tsp vanilla extract
  6. 2 eggs
  1. Prepare wholemeal spelt flour first - grind in dry Thermomix bowl on speed 9 for 1 minute. Remove to a bowl and set aside.
  2. Preheat oven to 180 degrees C (350 F). Line an 8-inch square baking pan with baking paper, and grease the paper with a little coconut oil (or butter).
  3. Nut batter: in Thermomix bowl, mix together on speed 5 for 10 seconds, or until well-mixed. Tip batter into a bowl and set aside.
  4. Chocolate batter: without washing bowl, add following ingredients and mix on speed 6 for 20 seconds.
  5. Add spelt flour, cacao powder, baking powder, salt and mix on speed 5 for 10 seconds, or just until mixed in.
  6. Pour half the chocolate batter into the prepared pan and spread evenly with spatula. Place nine dollops of nut batter (a heaped tablespoon each) in three rows on top of the batter. With a skewer, (or long sharp knife), gently swirl the two batters together, running skewer lengthwise and crosswise through the batter. Pour remaining chocolate batter on top of the nut batter layer, add another nine dollops of nut batter using the rest of the batter, and repeat swirling.
  7. Bake until a skewer inserted in brownies comes out clean (just a few crumbs, not wet), about 35 minutes. Cool in pan for 15 minutes, then lift out brownies with the paper and cool completely on wire rack before cutting.
Quirky Cooking https://quirkycooking.com.au/
Nut Butter Chocolate Swirl Brownies - Quirky Cooking
Nut Butter Chocolate Swirl Brownies - Quirky Cooking
Nut Butter Chocolate Swirl Brownies - Quirky Cooking

Don’t eat it all at once!

10 thoughts on “Nut Butter Chocolate Swirl Brownies

  1. Rachel says:

    I’m having so much fun cooking through your blog now I actually have thermie! I made these yesterday — they got 20/10 and needless to say, there are NONE left!

  2. Amy Reed says:

    I used buckwheat flour instead of the spelt and grape seed oil instead of the coconut oil (it was all I had to hand) and they turned our beautifully! Thanks very much

  3. Veronica says:

    This has just come out of the oven and I’m (im)patiently waiting for them to cool so I can cut into them and taste! Looks and smells great 🙂

  4. Anonymous says:

    Mum said,
    “This is the worlds best gluten-free cake I have EVER had.”
    Dad said “MMMMMMMMMMMMMMMMM, I adore this cake!”.
    And I say “I made my very first brownie, and everyone likes it!!!!”
    My brother just said “mmmmmmmmmmmmmmmmmmmmmm”.
    Nikki (aged 9)

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