These Vegan Chocolate Peanut Butter Brownies were moist, chocolatey and delicious. They were made using nondairy chocolate chips and some organic, creamy peanut butter. You have to try these to see how really good they are.
Mom’s Organic is one of a handful of markets where I can purchase my recipe ingredients. The others include Whole Foods Market, Wegmans and Sprouts Farmers Market. Great ingredients are important when baking great desserts! If you’d like to see some awesome kitchen essentials check out the ones on my Shop Page.
Vegan Chocolate Peanut Butter Brownies
1/2 Cup of nondairy chocolate chips
1 Tablespoon of coconut oil
1/4 Cup of Dutch processed cocoa powder
1/3 Cup of coconut oil
1 Teaspoon of pure vanilla extract
1 Cup of coconut sugar
1/2 Cup of soy milk
1 Cup of gluten free all-purpose flour
1/2 Teaspoon baking powder
1/4 Teaspoon Himalayan salt
1/2 Cup of additional chocolate chips, (optional)
Peanut Butter Swirl
1/2 Cup of creamy peanut butter
-Preheat the oven to 350F degrees. Lightly grease an 8 by 8 inch baking pan.
-In a double boiler, add the chocolate chips, coconut oil and cocoa. Melt until smooth. You can also use a microwave safe bowl. Melt in bowl for 30 second increments until melted and smooth.
-Stir in vanilla and sugar then stir in the soy milk until smooth. Add the flour, baking powder and salt to the bowl with the chocolate mixture. Mix until combined. Fold in extra chocolate chips if desired.
-Transfer the batter to the prepared pan evenly. Add a dollop of peanut butter on top of the brownies about 1 to 2 inches apart, then swirl it with a butter knife.
-Bake for 35-40 minutes. Remove brownies from the oven and let them cool completely before cutting. Enjoy!