Fudgy brownie and peanut butter blondie swirl made with Greek yogurt for extra protein and moisture. Gluten-free, rich, and satisfying.

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1/2 cup unsweetened cocoa powder

1/2 cup gluten-free all-purpose flour

1/4 teaspoon salt

1/2 teaspoon baking powder

1/2 cup coconut sugar

1/4 cup granulated sugar

1/2 cup plain Greek yogurt

1/3 cup melted coconut oil

2 large eggs

1 teaspoon vanilla extract

1/2 cup dark chocolate chips

1/2 cup natural peanut butter

1/4 cup coconut sugar (for blondie layer)

1/4 cup Greek yogurt (for blondie layer)

1 large egg (for blondie layer)

1/2 teaspoon vanilla extract (for blondie layer)

1/4 cup gluten-free flour (for blondie layer)

1/4 teaspoon baking powder (for blondie layer)

Pinch of salt

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1. Preheat oven to 350°F and line 8×8-inch pan with parchment.

2. Mix dry brownie ingredients.

3. Whisk wet brownie ingredients and combine.

4. Fold in chocolate chips.

5. Prepare blondie swirl mixture separately.

6. Spread brownie batter in pan.

7. Drop blondie batter and swirl.

8. Bake 28–32 minutes.

9. Cool completely before slicing.

Use full-fat Greek yogurt for best texture.

Do not overbake.

Store refrigerated up to 5 days.