Vegan Chocolate Peanut Butter Swirl Brownies
These vegan peanut butter swirl brownies are wonderfully fudge-y with the perfect chew. They've got this gorgeous ribbon of creamy peanut butter swirled throughout. You won't be able to stop at one.
Ingredients
- 1 cup chocolate chips melted, 188g
- 1 cup all purpose flour 133.75g
- 1/2 teaspoon sea salt 3g
- 1/4 teaspoon baking soda 1.25g
- 2 flax eggs
- 3/4 cup brown sugar I use raw brown sugar, cane sugar or coconut sugar, 158g
- 6 tablespoons melted coconut oil 75g
- 1/4 cup water 60ml
- 1 teaspoon pure vanilla extract 5ml
- 1/4 cup peanut butter 64g
Instructions
- Preheat oven to 325°F (165°C). Grease and prepare the brownie pan and set it aside.
- Melt chocolate chips in microwave for a minute, stirring after to see if chips have melted. If not, microwave in increments of 30 seconds until completely melted. Alternatively, you can melt in over a small pot of boiling water (Not a lot of water in the pot) and put the chocolate chips it in a heat proof and melt proof bowl over the pot and stir until melted.
- In a medium bowl, whisk the flour, salt and baking soda until combined. Set aside.
- In a separate bowl, add the flax eggs or egg replacement, coconut sugar and coconut oil and mix until combined for about 2 minutes. Add the water and the vanilla extract. Add to the dry mixture to the wet mixture and melted chocolate chips and stir for about 3 minutes until combined.
- Pour into a greased, parchment lined, or a greased foil-lined 8x8 (20×20 cm) square pan.
- Warm up the peanut butter for about 15 seconds until warm and extra runny. Dollop the peanut butter on top of the brownies. I like to do it in medium circles that don't touch all over the batter, then slowly using a knife, swirl left to right from top to bottom through the batter, up and down from right to left to get the swirl through the whole batter. Don't over do it or you'll just get a muddle.
- Bake for 40-45 minutes. The centre might still be a bit wobbly. When finished, remove from oven carefully and allow to cool completely until room temperature. Cut and enjoy!
Notes
- Don't burn the chocolate. When melting the chocolate in the microwave, do so in 30-second intervals, stirring between each, so as not to burn it.
- Don't over-mix. Once you add the flour to the batter, mix just until everything is incorporated. Mixing too much will result in tough, over-dense brownies.
- Don't over-swirl. When swirling the peanut butter into the batter, don't swirl too much. Otherwise, you'll basically just mix the peanut butter into the batter.
- Don't over-bake. Bake just until the edges are set, and the centre is still a little wobbly.
- Cool completely. The brownies need that cooling time to finish baking and to fully set.
- Storage. Seal any fully cooled leftovers in an airtight container (or wrap in plastic wrap) and store on the counter for up to 4 days or in the freezer for up to 3 months (to be thawed at room temperature).
Nutrition
Serving: 1brownie | Calories: 199kcal | Carbohydrates: 24g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 111mg | Potassium: 55mg | Fiber: 2g | Sugar: 16g | Vitamin A: 0.2IU | Vitamin C: 0.01mg | Calcium: 30mg | Iron: 1mg