Peanut Butter Brownies | Sheree Riley-Cox

CHOC PEANUT BUTTER BROWNIES

Vegan | Gluten Free | Refined Sugar Free

These super fudgey bad boys were created when I couldn't decide between a PB cookie or a chocolate brownie. I mean hey who doesn't love both? This batch is also a one bowl mess! Woo!

INGREDIENTS

2 FLAX EGGS (2 TBLSP FLAX MEAL + 6 TBLSP WATER)

1/2 CUP PEANUT BUTTER

1 CUP COCONUT SUGAR

2/3 CUP MAPLE SYRUP

2 TSP VANILLA

1/2 TSP SALT

1/2 CUP COCONUT OIL, MELTED

3/4 CUP COCOA POWDER

1/2 CUP PLAIN GLUTEN FREE FLOUR

1 CUP VEGAN CHOCOLATE CHIPS OR VEGAN CHOCOLATE CHOPPED

METHOD

STEP ONE preheat your oven to 180 degrees (for energy saving, don't put on your oven until you're ready to cook the granola). line brownie tin with baking paper (I prefer to use a silicone baking liner)

STEP TWO prepare flax egg. combine egg, peanut butter, sugar, maple syrup, vanilla, salt and coconut oil in a medium bowl. mix well until you reach a caramel consistency.

STEP THREE stir in the cocoa powder and flour in small batches and combine well. add 1/2 the chocolate chips.

STEP FOUR pour batter into prepared tin and top with the remaining chocolate. place in oven and cook for 20-25 minutes. (this will vary if you are cooking from a cool oven)

STEP FIVE remove from the oven and allow to almost completely cool in the tin before transferring to a cooling rack. this is an important step - otherwise your brownie might go crumbly and not hold together.

Enjoy!