- 1 c semisweet chocolate chips
- 8 tbsp (1 stick) vegan butter, cut into squares
- 3 tbsp cocoa powder
- 1 ¼ c sugar
- ½ tsp salt
- 2 tsp vanilla extract
- Egg Replacer equal to 3 eggs
- 1 c all-purpose flour
Peanut Butter Swirl:
- 3 tbsp vegan butter, melted
- ½ c peanut butter
- 1/3 c powdered sugar
- ¼ tsp salt
- ½ tsp vanilla extract
Set oven racks to middle position and heat oven to 350°F. Line an 8" baking pan with parchment paper (or foil), leaving the edges hanging over the side of the pan. Spray with cooking spray.
In a bowl, microwave chocolate and 8 T butter for 30 seconds. Stir and microwave for another 30 seconds. Stir and repeat until melted. (Or do this over a double boiler.) Whisk in cocoa powder until smooth and set aside to cool.
For peanut butter swirl, combine melted butter, peanut butter, powdered sugar, salt and vanilla in a bowl and stir until smooth. Set aside.
In a large bowl, whisk the sugar, salt, vanilla, and Egg Replacer eggs until combined. Whisk melted chocolate mixture into egg mixture. Stir in the flour until just combined. Do not over-mix. Pour mixture into the prepared pan. Drop dollops of peanut butter mixture on top of brownie batter. Use a butter knife to swirl in the peanut butter.
Bake 35-40 minutes or until a toothpick inserted comes out mostly clean. Cool on a wire rack for 1 hour. Pull from pan using liner.