There are some pairs that are just made in heaven, and peanut butter and chocolate happens to be a prime example.
These fudgy, creamy, peanut-buttery brownies are a hit. Relatively easy to make, involving only one more bowl and a few more minutes than a regular brownie recipe, the marbled top and layers are impressive to any crowd. Oh, and they're vegan AND gluten free, so they work for almost any diet.
Here's the recipe.
Peanut Butter Swirl Brownies
Brownie Ingredients
1/4 cup natural, unsalted, creamy peanut butter (I like the TJ's brand - it should be a bit runny)
1/2 cup coconut sugar
1/3 cup pure maple syrup
1/4 cup + 2 tablespoons melted coconut oil
3/4 cup unsweetened dark cocoa powder
2 flax eggs (2 tbsp ground flax + 6 tbsp water, whisked and then set for 15 minutes)
1 teaspoon pure vanilla extract
1/4 teaspoon sea salt
1/4 cup + 2 tablespoons gluten free flour (finely ground, not coarse)
3/4 cup vegan chocolate chunks or chips
Peanut Butter Swirl Ingredients
1/2 cup natural, unsalted creamy peanut butter
2 tablespoons organic, unrefined confectioner's sugar
Method
Preheat the oven to 325 degrees and line an 8x8 baking pan with parchment paper.
In a medium bowl, whisk the 1/4 cup peanut butter, coconut sugar, maple syrup, and melted coconut oil. Whisk until it resembles a looser caramel.
Add the cocoa powder in 1/4 cup incredments, whisking until shiny and smooth. Scrape down the sides of the bowl as needed. Then, add in the flax eggs, vanilla, and salt. Whisk until well combined. Add the gluten free flour and use a spatula to fold the dough until the flour is well-incorporated.
Fold in the chocolate chips and then pour the batter into the pan. Using a rubber spatula, spread into an even layer.
In another medium bowl, add the 1/2 cup peanut butter and confectioner's sugar. Whisk with a fork or spatula until it is thickened and there are no lumps of confectioner's sugar.
Evenly distribute dollops of the peanut butter mixture on top of the batter, leaving some of the brownie batter bare. Dip a butter knife or a frosting spatula into the batter and swirl. Do not over-stire as it will remove the swirls. I zig-zagged vertically and then zig-zagged horizontally.
Bake for 30-35 minutes, then cool for 1 hour. Slice and enjoy. Store at room tempreature in an air-tight container for uo to two weeks, though mine only lasted a day!
Note: Recipe courtesy of beamingbaker.com
These fudgy, creamy, peanut-buttery brownies are a hit. Relatively easy to make, involving only one more bowl and a few more minutes than a regular brownie recipe, the marbled top and layers are impressive to any crowd. Oh, and they're vegan AND gluten free, so they work for almost any diet.
Here's the recipe.
Peanut Butter Swirl Brownies
Brownie Ingredients
1/4 cup natural, unsalted, creamy peanut butter (I like the TJ's brand - it should be a bit runny)
1/2 cup coconut sugar
1/3 cup pure maple syrup
1/4 cup + 2 tablespoons melted coconut oil
3/4 cup unsweetened dark cocoa powder
2 flax eggs (2 tbsp ground flax + 6 tbsp water, whisked and then set for 15 minutes)
1 teaspoon pure vanilla extract
1/4 teaspoon sea salt
1/4 cup + 2 tablespoons gluten free flour (finely ground, not coarse)
3/4 cup vegan chocolate chunks or chips
Peanut Butter Swirl Ingredients
1/2 cup natural, unsalted creamy peanut butter
2 tablespoons organic, unrefined confectioner's sugar
Method
Preheat the oven to 325 degrees and line an 8x8 baking pan with parchment paper.
In a medium bowl, whisk the 1/4 cup peanut butter, coconut sugar, maple syrup, and melted coconut oil. Whisk until it resembles a looser caramel.
Add the cocoa powder in 1/4 cup incredments, whisking until shiny and smooth. Scrape down the sides of the bowl as needed. Then, add in the flax eggs, vanilla, and salt. Whisk until well combined. Add the gluten free flour and use a spatula to fold the dough until the flour is well-incorporated.
Fold in the chocolate chips and then pour the batter into the pan. Using a rubber spatula, spread into an even layer.
In another medium bowl, add the 1/2 cup peanut butter and confectioner's sugar. Whisk with a fork or spatula until it is thickened and there are no lumps of confectioner's sugar.
Evenly distribute dollops of the peanut butter mixture on top of the batter, leaving some of the brownie batter bare. Dip a butter knife or a frosting spatula into the batter and swirl. Do not over-stire as it will remove the swirls. I zig-zagged vertically and then zig-zagged horizontally.
Bake for 30-35 minutes, then cool for 1 hour. Slice and enjoy. Store at room tempreature in an air-tight container for uo to two weeks, though mine only lasted a day!
Note: Recipe courtesy of beamingbaker.com