Ingredients 2 tbsp Ground Flax + 5 tbsp Water 1 cup Oats, blended into flour ¼ cup Cacao Powder ½ tsp Baking Powder ½ tsp Salt ¾ cup Non-Dairy Milk ¾ cup Natural Peanut Butter, plus more for drizzle (Optional) ¾ cup Coconut Sugar 1 tsp Vanilla … 4 Ingredient Gluten Free Soft Peanut Butter Cookies, 5 Ingredient Raw Vegan Brownies (No Bake). Decorate with dollops of peanut butter, spreading it into a swirly pattern with a skewer or a chopstick. Bake the brownies in the oven for 20 minutes until the top is crackly and a wooden toothpick comes out clean. To make a smaller batch of brownies, I’ve baked these brownies in a loaf pan because I never know what to do with so many brownies! For the brownie batter, mix the all-purpose flour, cocoa powder, sugar, and baking powder in a large mixing bowl. Set aside to activate. Hello, will it be ok if I used oat flour instead of the all-purpose flour, and maple syrup instead of the sugar? Copyright © 2014-2020 by Elephantastic Vegan. Store in an airtight container for 1-2 weeks at room temperature. Hi, I’m Bianca! Pour batter into pan. For the cake, preheat oven to 350F. Add cocoa powder in ¼ cup increments, whisking until shiny and smooth. Add oat flour. Add the peanut butter and make some swirls. Of course, you can use the brownie recipe as a base and add your favorite mix-ins or toppings such as different fruits (raspberries, cherries), nuts (walnuts? pistachios?) Bake on the middle shelf for about 18-20 minutes (depending on how fudgy you like your brownies and on your oven). In a large … . Step 6: Bake at 400°F/200°C for 20 minutes. If you don’t want to miss out on any new recipes, subscribe to my newsletter, follow me on Instagram and Facebook! Cold brownies will be dense and firm like fudge. Fold in chocolate chips. Ingredients 300g Dark Chocolate Buttons 115g Dairy Free Butter 1/2 Tbsp Smooth Peanut Butter 150g Golden Caster Sugar 150g Light Soft Brown Sugar 360g Non Dairy Milk of choice 1 Tsp Vanilla Bean Paste or Extract Pinch of Salt 215g Plain Flour 40g Cocoa Powder 100g Fresh Raspberries … Scrape down the sides of the bowl as needed. When I went vegan in 2012, I fell in love with food all over again. I hope you enjoy these vegan peanut butter brownies as much as I do! Line one 8 x 8-inch baking dish with parchment paper. Storing instructions below. Whisk until combined. or add swirls on top (tahini?). For clean slices, completely cool, then do this: chill for 1-3 hours in the refrigerator, then slice. Your email address will not be published. Your email address will not be published. And these vegan Peanut Butter Brownies are just what you need right now! To soften, allow to reach room temperature, or heat in 10-second increments until just soft. Bake for 31-35 mins. If storing in the refrigerator, brownies will firm up and become fudge-like, and keep for up to 3 weeks. Brownies are nice and all. Whisk in flax eggs, vanilla and salt. I’m Bianca. Step 2: Add in the applesauce, plant-based milk, and oil. On my blog, you’ll find easy & delicious vegan recipes. Can these be made without the applesauce, or is there an alternative? before cutting with a sharp knife. Pre-heat the oven to 180° C / 350° F. Line a 20 cm x 20 cm / 8 inch x 8 inch baking tin with baking parchment. But brownies with peanut butter swirls and chocolate chunks is where it’s at! Check out my first cookbook: The Veginner’s Cookbook! Add peanut butter, make swirls and add a few more chocolate chunks. Whisk. Cool for 1 hour, or until completely cool. Using a rubber spatula, fold until well-incorporated and no flour patches remain. Required fields are marked *. Let them cool off, then cut them into 6 pieces and serve! Privacy Policy, Brownies, Healthy Dessert, Vegan, Dairy-Free, Gluten-Free. Allow the brownies to cool down completely (!) Sprinkle with toasted peanuts (if using). Slice. Chocolate and Peanut Butter is a match made in heaven. Add a couple more chocolate chunks on top. Gluten Free Chocolate Cookies – the BEST Brownie Cookies! You can find me on Facebook, Twitter, Instagram, Pinterest, and YouTube. If you want to use a regular-sized brownie pan, double the recipe! Hi! Using a rubber spatula, smooth batter into an even layer. Ingredients 300g plain flour 460g light muscovado sugar 160g cocoa powder 1 tsp baking powder 1⁄2 tsp salt 120g smooth peanut butter (thinner is better for this) 220ml water 220ml vegetable oil 2 1⁄2 tbsp vanilla extract 50g dark chocolate 120g raspberry jam 80g raspberries 2 tbsp broken peanuts