Gooey, chocolatey and oh-so-satisfying, this week we’re baking BLW-fave, Natalie Peall’s Peanut Butter Swirl Brownies! Smooth nut butter swirled through a rich cocoa base makes these brownies a family favourite.

Perfectly sweetened with maple syrup or fruit purée, they’re ideal for little ones (12 months+) and guaranteed to be loved by big kids too — yes, we mean you. Add white chocolate chips for an extra indulgent twist!

Peanut Butter Swirl Brownies

Prep Time: 15 mins Cook Time: 25 mins (+ 2 hrs chill) Makes: 12

Ingredients

1 medium egg, whisked
½ cup (45g) oats
1 teaspoon baking powder
½ cup (25g) cocoa powder (not suitable if baby is under 12 months)
½ cup (125ml) maple syrup or fruit purée
¼ cup (62ml) full-fat milk (cow’s, soya, oat, coconut, breast, or formula)
160ml Greek or vanilla yoghurt
¾ cup (187ml) smooth peanut butter (e.g. Meridian, 100% nuts)

Optional (12 months+): White chocolate chips

Method

Preheat the oven to 180℃ (350℉). Grease or line a 9x9” ovenproof dish.
In a food processor, blend together all ingredients except the peanut butter.
Pour the batter into the prepared dish.
Microwave the peanut butter in a heatproof bowl until melted (about 30 seconds).
Drizzle the melted peanut butter over the batter.
Use a knife to swirl the peanut butter through the mixture.
Bake for 20–25 minutes, then remove and allow to cool.
Once cooled, refrigerate for at least 2 hours before slicing into 12 brownies.

Baby-Led Weaning Recipes: Peanut Butter Swirl Brownies

Peanut Butter Swirl Brownies

Ingredients

Method

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