Vegan Peanut Butter Brownies

Updated at: Thu, 21 Nov 2024 12:26:12 GMT

Step 1

Preheat your oven to 350° and grease a 8x8” square pan.

Step 2

Begin by preparing your flax eggs. Combine 2 tablespoons of ground flaxseed with 5 tablespoons of water. Mix in a small bowl and set aside for 10-15 minutes while we prep the batter.

Step 3

In a large microwave safe mixing bowl, melt chocolate and coconut oil in 30 second increments until smooth mixing thoroughly in between increments.

Step 4

Add in cocoa powder, vanilla, flax eggs, and coconut milk. Stir until combined.

Step 5

Add in the flour, baking powder, salt, extra chocolate chips. Mix together until fully combined. The batter should be thick.

Step 6

Pour into your grasped 8x8” pan and set aside while we make the peanut butter swirl.

Step 7

In a small mixing bowl, combine the peanut butter, powdered sugar, and melted coconut oil. The mixture should be thick and pasty. Dollop the mixture into your batter in rows of three. I used a melon baller but 2 tbsps per clump should work great. Using a butter knife, create swirls by dragging your knife through the clumps in long vertical motions throughout the pan.

Step 8

Bake for 35-40 minutes depending on how gooey you prefer your brownies. I found that taking them out at 38 minutes and allowing them to cool for half an hour before cutting was perfect.

Step 9

Enjoy! I've also found that these are EVEN BETTER the next day stored in the fridge. They taste like peanut butter fudge if you're into that kinda thing.

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