The most fudgey peanut butter brownies you'll find - I've struggled to find a good vegan brownie recipe, and often non-vegan ones are quite complex but this one is nice and easy and v delicious.
Ingredients:
225g chocolate 3/4 cup vegan butter, melted 1 ¼ cups / 250g sugar 2 'eggs' (I used the 'Free and Easy Egg Replacer,' you could also try flax eggs, chia eggs, a mashed banana or apple sauce) 2 teaspoons vanilla extract ¾ cup / 95g all-purpose flour ¼ cup / 30g cocoa powder 1 teaspoon salt
4 tbsp peanut butter
Method: 1. Preheat the oven to 180°C. Line an 8-inch (20 cm) square baking dish with greaseproof paper. 2. Chop the chocolate into chunks. Melt half of the chocolate in a bain marie OR in the microwave in 10/20 second intervals, saving the other half for later. 3. In a large mixing bowl, cream the butter and sugar, then add in the 'eggs' and vanilla and mix thoroughly. 4. Whisk in the melted chocolate, then sift in the flour, cocoa powder, and salt. Fold to incorporate the dry ingredients. Avoid over-mixing as this can give a more cakey texture. 5. Fold in the remaining chocolate chunks, then put the batter into the prepared baking dish.
6. Drizzle the peanut butter over the top and swirl it to mix it in just a little, using a chopstick or skewer. If your peanut butter is too thick, try loosening it by mixing with a teaspoon of hot water. 6. Bake for 25-30 minutes, depending on how fudgy you like your brownies - your knife should come out not completely clean but you don't want lots of wet mixture. If you want it to slice well, leave to cool completely first. These brownies are amazing heated for 10-20 seconds in the microwave.
