Peanut Butter Brownies

So I’ve come up with a vegan friendly dairy free brownie that you wouldn’t believe has no dairy in it. It’s fudgy, gooey & has a rich chocolate flavour that’s complemented by the peanut butter swirl. You will be tempted to cut these as soon as they are out of the oven but you need to leave them until completely cool (at least 5 hrs) before attempting to slice them, or you will be left with a runny gooey mess. Trust me though, they are worth the wait. Just because they are vegan, does not mean they are in any way healthy, but it’s nice to feel like that you can still make insanely delicious treats that are cruelty free. I am trying my best to eat more veggie / vegan meals in 2021, so this is a great start!

Ingredients

Serves 12 | 291 calories per serving

• 100g 70% chocolate chips

• 60ml vegetable oil

• 150g caster sugar

• 150g dark brown sugar

• 25g cocoa powder

• 120ml plant based milk of choice (almond, oat, cashew etc.)

• 2 tsp vanilla extract

• 125g plain flour

• 6 tsp peanut butter (organic PB with no additives / palm oil is much nicer!)

Method

1. Preheat oven to 180 Celcius. Line a 8 inch dish with some greaseproof paper.

2. In a pan on a low heat mx together the chocolate chips, vegetable oil, cocoa & sugar. Slowly add the milk & vanilla until smooth, runny, chocolatey consistency is formed.

3. Fold in your flour until combined.

4. Pour the batter into your lined dish.

5. Dollop your peanut butter into blobs on top. Using a skewer or knife swirl the knife into the peanut butter so that it spreads throughout the brownie batter (don’t overmix as you want to still see a “swirl”. Generally I drag the skewer in circular movements from the peanut butter into the “blank” brownie surface, until you can see a marbled pattern.)

6. Bake for 30-35minutes. Allow to cool in the dish for at least 5 hours. Slice into 12 using a sharp knife.