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Peanut Butter Brownies

Ingredients

Brownie Base:

  • 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

Instructions

  1. 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.

  2. 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.

  3. For peanut butter swirl, combine melted butter, peanut butter, powdered sugar, salt and vanilla in a bowl and stir until smooth. Set aside.

  4. 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.

  5. 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.

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