American•indulgent

Vegan Peanut Butter Brownies

The richest, gooeyest and most dense vegan peanut butter brownie.

Ingredients

Quantities are shown as originally provided.

6½ tbsp ground flaxseed (to be mixed with 280ml boiling hot water (equals 1¼ cup water))
1 tsp instant coffee (to be mixed with 1 tsp boiling hot water)
120 g all-purpose flour
¼ tsp salt
⅔ cup cocoa powder
1½ tsp baking powder
200 ml light vegetable oil (such as olive oil)
200 g brown sugar
150 g white or cane sugar
1 tbsp vanilla essence
50 g dark chocolate (melted)
70 g vegan milk chocolate (melted)
4 tbsp peanut butter (natural, 100% peanuts)

1
Make your flax eggs by combining 280ml of boiling water with your ground flaxseed. Stir well and set aside for later.
2
Next, make your coffee mixture by combining a teaspoon of instant coffee and a teaspoon of boiling water. Stir well and set aside for later.
3
Sift together flour, salt, cocoa powder and baking powder in a large mixing bowl.
4
In a second mixing bowl whisk together oil, sugars and flax eggs until shiny and gloopy. You want the sugar to dissolve in the oil and flax egg.
5
Add the vanilla essence, coffee mixture and melted chocolate (dark and milk) to your oil mixture.
6
Combine the dry and wet mixtures to form your brownie batter. Stir until just combined and no flour can be seen. Do not overmix.
7
Pour your batter into a lined square baking tin. Use a silicone spatula to even out the top a little. Top with 4-5 heaped tablespoons of peanut butter, one in each corner and one in the middle.
8
To create the swirls, use a skewer to draw a pattern. Stick the skewer into the brownie mixture and drag through the peanut butter topping making a figure 8 movement from left to right.
9
Bake for 45-50 minutes at 180°C / 356°F (fan oven setting).
10
Always cool the brownie in the pan fully before cutting and serving.