These Vegan Chocolate Peanut Butter Brownies are moist and decadent, a chocolate lover’s delight. Some key ingredients included nondairy chocolate chips and drizzled with melted peanut butter; this dessert was quick and easy to make.
Vegan Chocolate Peanut Butter Brownies
1/2 Cup of water
1 Cup cup of coconut sugar
1/2 Cup of organic sugar
1 Tablespoon of vanilla extract
1 Cup of gluten free all purpose flour
1 Cup of unsweetened cocoa powder
1/2 Teaspoon of baking powder
1 1/2 Cup nondairy dark chocolate chips, (Save 1/2 cup for the top of the brownie)
1/4 Cup of peanut butter, melted
-Preheat the oven to 350F degrees.
Line a 7 by 11 inch pan with parchment paper.
-Prepare the egg replacer according to directions on packaging or if using a flax egg, add water in a small bowl stirring the ground flax. Set aside to thicken.
-Melt the vegan butter in a saucepan. In a large bowl, whisk the melted vegan butter and sugars together then add flax eggs and vanilla. Whisk until combined.
-In the same large bowl, sift in the flour and cocoa powder. Add the Himalayan salt and baking powder mix with a spoon until combined.
-Add in 1 cup of the chocolate chips then pour the batter into the prepared pan and smooth out the too with the bottom of a flat measuring cup or your hand. Sprinkle with the rest of the chocolate chips on top of the batter. Bake for 35-40 minutes. The brownies will firm up as they cool. Remove from the oven to cool for 20 -30 minutes. Drizzle with melted peanut butter then slice and enjoy.