Golden Swirl Fudge Brownies (Edit recipe)

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The fudgiest brownies I’ve ever made, with a cornmilk swirl you’ll dream about. These Cornmilk Pecan Butter Brownies are next-level: glossy, dense, perfectly gooey, and made with real, nourishing ingredients. They bake up with a shiny top and a melt-in-your-mouth center that stays just the right amount of gooey, think a cross between a brownie and chocolate pecan fudge.

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PREP TIME

15 minutes

COOK TIME

25 minutes to 26 minutes

INGREDIENTS

22

Serves: 9-12

Ingredients

0.5 cup Maple Bliss Nut Butter - Mixed Up Foods
2 Tbsp Mud Season Nut Butter - Mixed Up Foods
0.5 cup Pure Maple Syrup
2 Tbsp Coconut Sugar
0.25 cup Avocado Oil
0.25 cup Cornmilk - Maizly
1 whole Egg
1 tsp Pure Vanilla Extract

Dry

0.333 cup Gluten-Free All-Purpose Flour - Primal Palate
0.25 cup Cocoa Powder, Unsweetened
0.5 tsp Grain-Free Baking Powder - Otto's Naturals
0.25 tsp Salt
0.25 tsp Espresso Powder, Optional to enhance chocolate

Filling add-ins

Cornmilk Swirl

0.333 cup Cornmilk - Maizly
1 Tbsp Maple Bliss Nut Butter - Mixed Up Foods
1 Tbsp Pure Maple Syrup
2 tsp Gluten-Free All-Purpose Flour - Primal Palate

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Prep the swirl:
In a small saucepan, whisk cornmilk, Maple Bliss nut butter, maple syrup, and flour until smooth. Cook over medium heat for 2–3 min, stirring, until slightly thickened and creamy. Remove from heat and let cool while you prep the brownie batter.
Preheat oven to 350 °F. Line an 8 × 8 inch pan with parchment paper.
Mix wet ingredients:
In a large bowl, whisk together Maple Bliss, Mud Season, maple syrup, coconut sugar, avocado oil, cornmilk, egg, and vanilla until well combined.
Add dry ingredients:
Add flour, cocoa, baking powder, salt, and espresso powder (if using). Stir until just combined, batter should be smooth and shiny.
Fold in sprouted pecans and chocolate chips.
Spread the batter evenly into your prepared pan.
Spoon the prepared cornmilk swirl in 5–6 small dollops over the surface.
Lightly drag a knife once or twice through the top.
Bake for 25-26 minutes until edges are set.
Cool completely before slicing into squares, 30 minutes.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	428
Fat:	30 g
Carbohydrates:	34 g
Protein:	6 g
Cholesterol:	0 g
Sodium:	163 mg
Fiber:	7 g
Sugars:	20 g
Sugar Alcohol:	0 g
Calculated for total recipe.