A recipe for a Brownie Batter Swirl Smoothie from the ebook, Blend Smoothies, written by Faith Gorsky and Alyssa Brantley! This smoothie combines an almond banana base with a creamy, fudgy brownie-like swirl.
Disclosure: I received a copy of this ebook in exchange for my honest review. All comments and opinions are my own. This post contains Amazon affiliate links. If you purchase something through the link, I may receive a small commission at no extra charge to you.
Faith Gorsky is the blogger behind An Edible Mosaic. She grew up in Upstate New York, went to law school in Florida, and lived in Syria, Jordan, Kuwait, and the D.C. area before currently settling in Florida.
She is also the author of An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair.
Alyssa Brantley is the blogger behind EverydayMaven. She developed her love of cooking through her mother, a classically trained chef, and focuses on uncomplicated recipes with real food for real families.
She grew up in Philadelphia, earned her B.A. in Broadcast Journalism at New York University, went to graduate school at Drexel University, and now lives in Washington State with family.
This recipe for a Brownie Batter Swirl Smoothie comes from the ebook, Blend Smoothies.
Unfortunately, the book is no longer available. Check out Faith’s other cookbooks on An Edible Mosaic and Alyssa’s recipes at EverydayMaven (plus her new book, The ‘I Don’t Want to Cook’ Book, will be released in July 2022).
Brownie Batter Swirl Smoothie
This Brownie Batter Swirl Smoothie combines an almond banana base with a creamy, fudgy brownie-like swirl. It is perfect for taking care of any sweet cravings and comes together in less than 10 minutes.
I love how the brownie batter comes from a combination of mostly healthy ingredients. I wasn’t sure how the diced dates would blend in, but they did and helped with the texture. Claire was also a huge fan.
A variation is also included to decrease the almond milk to 1/4 cup (60 milliliters) and add 3/4 cup (177 milliliters) plain Greek yogurt. Additional sweetener may be needed.
A Few Tips
Use a frozen banana for a creamier and thicker texture.
This smoothie was originally made with almond milk, but it can be swapped for oat milk or cow’s milk if desired.
Serve the Brownie Batter Swirl Smoothie immediately after blending.
For a fun presentation, I dipped the rim of each jar in melted chocolate, then coated them in a layer of chocolate sprinkles.
This recipe makes enough for one smoothie. The ingredients can easily be doubled to serve two and still fit in the average blender (adjust the sweetness to taste).
I used Medjool dates for this recipe. They have a caramel-like flavor and creamy texture perfect for blending into the brownie batter. Make sure to remove the pits before using. If the date has hardened, soak in hot water for about a minute to soften.
Tahini is a sesame seed paste created from ground toasted or raw sesame seeds. It is becoming more readily available in the international or health food section of most larger supermarkets or on Amazon: Soom Premium Tahini.
If you are unable to find it, you can also make your own (I have not personally tried this yet). Make sure you stir the tahini well before using, especially down to the bottom of the container.
If you don’t have stevia on hand, you can substitute with honey or maple syrup. Start with 1 teaspoon and adjust the sweetness as needed for personal taste.
Looking for more smoothie recipes?
Brownie Batter Swirl Smoothie Recipe
Adapted from Blend Smoothies
Brownie Batter Swirl Smoothie
Brownie Batter Swirl:
- 1 tablespoon (12 grams) semi-sweet chocolate chips
- 1 Medjool date pits removed and finely chopped
- 1/2 tablespoon (2 grams) unsweetened cocoa powder
- 1 tablespoon (15 milliliters) tahini
- Pinch sea salt
- 1/4 teaspoon vanilla extract
- 1/2-2 tablespoon (7-30 milliliters) almond milk
- 1/2 cup (120 milliliters) almond milk
- 1 large banana
- 1 packet stevia or 1 teaspoon honey or maple syrup
- Pinch sea salt
- 3/4 teaspoon vanilla extract
- 1/4 teaspoon vanilla bean paste
- 1 teaspoon chocolate sprinkles for topping
To make the brownie batter:
- In a small microwave-safe, bowl, heat the chocolate chips in the microwave in 15 second increments, stirring in-between, until melted and smooth.
- Mash in the date using a fork.
- Whisk in the cocoa powder, tahini, sea salt, and vanilla extract.
- Slowly whisk in the almond milk to create a batter-like consistency.
To make the smoothie:
- In a blender, add the almond milk, banana, stevia, salt, vanilla extract, and vanilla bean paste.
- Blend until smooth.
- Pour the smoothie into a serving glass and swirl in the brownie batter.
- Serve immediately topped with sprinkles.