There’s nothing quite as tasty and satisfying as a homemade chocolate brownie but this
vegan chocolate peanut butter brownie takes brownie recipes to another level.
Imagine biting into a chocolate vegan dessert with both a chewy, chocolate layer and a
sweet, creamy peanut butter layer!
What a delectable treat!
It’s oh so delicious!
Vegan Chocolate Peanut Butter Brownies
Prep time: 15 minutes
Bake time: 22 minutes
Yields: 9 servings
Ingredients:
Non-stick cooking spray
Chocolate Layers
½ c. unsalted vegan butter, melted
1 c. granulated sugar
Vegan egg replacer equivalent for eggs
1½ t. vanilla extract
½ c. almond flour or all-purpose flour
½ c. unsweetened cocoa powder
1/8 t. salt
Peanut Butter Layer
1/3 c. creamy peanut butter
2 T. unsalted vegan butter, melted
1/3 c. granulated sugar or coconut palm sugar
¼ c. packed brown sugar
Vegan egg replacer equivalent for 1 large egg
½ t. real vanilla extract
½ c. all-purpose flour
1 t. baking powder
1/8 t. salt
Directions:
Preheat oven to 350°F and line an 8” x 8” pan with parchment paper and spray with non-stick cooking spray.
Mix all the ingredients for the chocolate layer in a large mixing bowl, adding in the flour, cocoa powder, and salt last.
Lightly fold in the flour and cocoa powder until just mixed.
(Do not over mix or the brownies will turn out cake-like).
Mix the ingredients for the peanut butter brownie layer, again saving the flour, baking powder, and salt
for last and stirring until just mixed.
Spread the peanut butter brownie layer on the bottom of the pan and top it with the chocolate brownie layer,
spreading the batter for both layers out evenly.
Bake for 22 minutes.
Brownies will still be soft and gooey, but will finish setting while they cool.
I love to eat them with a scoop of vanilla vegan “nice cream” or a cold glass of my favorite nut milk.
These brownies are sure to become a family favorite.
Eat up and enjoy!
Have you made vegan brownies?
Share your thoughts and comments with us.
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