Chocolate and Peanut Butter Brownies

Peanut butter for some reason always reminds me of Autumn – salty peanut butter mixed with chocolate is so ridiculously rich and comforting, it’s the best thing to feed yourself with when the weather starts to get colder.

I thought because Autumn is on its way in London now, and it’s my flatmate’s birthday coming up in a few days, I would make a batch of gooey, chocolatey vegan brownies as a delicious – and much easier if you’re new to baking – alternative to cake.

As an added bonus, these brownies have made the flat smell incredible. I’m currently spending my day off work smooshed in a duvet watching Stranger Things (post spoilers and die) and smelling of chocolate, which is probably the best way to spend a day off.

These brownies are based on a Jamie Oliver recipe that I’ve tweaked a little – here’s a link to the original recipe if you’d like to try it. Let me know if you do, and be sure to tag me in your creations on Instagram – I love seeing your gorgeous bakes!

Chocolate and Peanut Butter Brownies

Chocolate and Peanut Butter Brownies

Ingredients

Five tablespoons of sunflower oil , plus extra for greasing

200g of dark chocolate

170g self-raising flour

Three heaped teaspoons of cocoa powder

180g of caster sugar

A pinch of salt

One teaspoon of vanilla extract

230ml of soy milk

Four tablespoons of peanut butter

Method

  1. Preheat the oven to 180 degrees Celsius. Grease a 20cm square baking tin with a little oil, then line with greaseproof paper.
  2. Place a bowl over a pan of simmering water, making sure the base doesn’t touch the water. Break the chocolate into the bowl and allow it to melt, then set aside to cool slightly.
  3. Meanwhile, sieve the flour and cocoa powder into a large bowl, then stir in the sugar and a pinch of salt. Stir in the oil, soy milk, vanilla extract and melted chocolate until combined.
  4. Pour the mixture into the prepared tin, spreading it out evenly. Dollop the peanut butter onto the top of the mixture, and swirl it around until it’s mixed in, but not too mixed – like a marbled pattern.
  5. Place into the oven for 20 to 25 minutes, or until cooked on the outside, but still gooey in the middle.

Makes 16

Chocolate Peanut Butter Brownies

Chocolate Peanut Butter Brownies

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3 thoughts on “Chocolate and Peanut Butter Brownies

  1. These look very good Emily – have you considered using coconut oil in your vegan baking instead of sunflower oil? It’s so much better for you and also adds to the flavour….just a thought if you’re keen to experiment 😄

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