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Vegan Peanut Butter Chocolate Brownies
Vegan brownies you won't be able to stock eating.
Course
Dessert
Cuisine
Vegan
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Servings
16
Calories
200
kcal
Author
Tajda Ferko
Ingredients
150
g
dark chocolate
¾
cup
self-raising flour
2
teaspoon
cocoa powder
⅔
cup
sugar
2
teaspoon
vanilla essence
1
cup
unsweetened almond milk
100
g
pecan nuts
2
tablespoon
ground flaxseed
5
tablespoon
light olive oil
½
teaspoon
salt
oppings: a pinch of pink Himalayan salt (optional), ½ cup melted chocolate (optional)
Instructions
Melt chocolate over a simmering pan of water or in the microwave until completely melted. Set aside to cool.
Combine 2 tablespoon of ground flaxseed and 6 tablespoon of boiling hot water to make your two flaxseed eggs. Put aside to set.
Combine oil, vanilla, and almond milk
Sieve and combine dry ingredients in a separate bowl. Add the oil mixture and flaxseed egg first and then add melted chocolate.
Roughly chop your pecans and stir them into the brownie mixture.
Line a baking tray with baking paper and pour in the brownie mixture. Drizzle the mixture with peanut butter.
Bake in a lined tin at 180° for 20 minutes.
Optional, but highly recommended: once baked, drizzle the brownie with melted chocolate and sprinkle with a pinch of pink Himalayan salt
Notes
Don't worry if the mixture is too thick. Simply add some almond milk (1tbsp at a time) to slacken it.
Nutrition
Calories:
200
kcal
|
Carbohydrates:
18
g
|
Protein:
2
g
|
Fat:
14
g
|
Saturated Fat:
3
g
|
Cholesterol:
1
mg
|
Sodium:
95
mg
|
Potassium:
106
mg
|
Fiber:
2
g
|
Sugar:
11
g
|
Vitamin A:
7
IU
|
Vitamin C:
1
mg
|
Calcium:
33
mg
|
Iron:
1
mg