Have you ever had a Peanut Butter and Jelly Brownie? You have to try these to see how really good they are. If you have children, then they will really enjoy these right after lunch or dinner. The recipe is listed below.
1 Cup of strawberries, chopped
1 Tablespoon of coconut sugar
1 Tablespoon of water
2 Cups of Gluten Free All-Purpose Flour, @bobsredmill
2/3 Cup of unsweetened cocoa powder
2 Teaspoons of baking powder
1/2 Teaspoon of Himalayan salt
1 Cup of nondairy rice milk
3/4 Cup of organic granulated sweetener
1/2 Cup of coconut sugar sweetener
1/2 Cup of melted coconut oil
2 Tablespoons of chia seeds
1 Teaspoon of vanilla extract
1/2 Cup of vegan nondairy chocolate chips
1/3 Cup of roasted peanuts, chopped
1/2 Cup of natural creamy peanut butter
-Add the strawberry sauce to a pan, warm strawberries, coconut sugar and water over medium heat. Once it starts to simmer, adjust the heat to medium-low and simmer for 7-10 minutes. Remove from heat and lightly mash the strawberries down into smaller pieces. Move to a bowl and refrigerate when ready to use.
-Preheat the oven to 350F. Line an 8 by 8 inch baking pan with parchment paper. In a large mixing bowl, sift flour, cocoa, baking powder and salt. In a medium size bowl, whisk together the nondairy milk, the two sweeteners, coconut oil, chia seeds and vanilla extract until mixed well.
-Add the wet mixture to dry and combine well. Fold in the chocolate chips and peanuts into the batter. Pour the batter into the baking pan and smooth out with a spatula. Use a spoon or cookie scoop to add strawberry sauce and peanut butter into repeating lines across the batter. Use a knife or a wooden skewer to drag it through the pan to make swirls.
-Bake for 50 to 55 minutes, or until the top has risen and is not to jiggly. Place the baking dish on a cooling rack for 45 -60 minutes. When the brownies cool, carefully lift them out of the pan with parchment paper. Slice in 12 to 16 squares and serve and enjoy!
Note: Store in the refrigerator for a week.