fudgy-peanut-butter-brownies

Fudgy Peanut Butter Brownies

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 Extract
  • ⅔ cup Dairy Free Chocolate Chips

Method:

  1. Preheat the oven to 180 degree celsius. Combine the Ground Flax and water together in a small bowl, and set aside to let thicken for 5 minutes.
  2. In the meantime, add the Oat Flour, Cacao Powder, Baking Powder, and Salt in a large bowl and whisk until well-combined. Form a well in the centre of the bowl, then add in the Non-Dairy Milk, Peanut Butter, Coconut Sugar, Vanilla Extract, and thickened Flax Egg. Mix until a thick batter forms, then fold in the Chocolate Chips.
  3. Pour the batter into a greased or lined 9×9″ baking tin and spread it around evenly with a spatula. If you’d like to make a Peanut Butter swirl, spread a thick drizzle/”dollop” of nut butter around the top of the batter, then use a butter knife to swirl everything around.
  4. Bake for 20-22 minutes, then let cool in the pan for 10-15 minutes before removing. Transfer to a cooling rack and let cool completely before slicing. Store any leftovers in a container with a loose-fitting lid at room temperature for up to 5 days.