Vegan Peanut Butter Brownies

The richest, gooeyest and most dense vegan peanut butter brownie.

Course Dessert

Cuisine American, Vegan

Diet Vegan, Vegetarian

Prep Time 15

Cook Time 45

Total Time 1

Servings brownie pieces

Calories 317kcal

6½ tablespoon ground flaxseed to be mixed with 280ml boiling hot water (equals 1¼ cup water)
1 teaspoon instant coffee to be mixed with 1 teaspoon boiling hot water
120 g all-purpose flour
¼ teaspoon salt
⅔ cup cocoa powder
1½ teaspoon baking powder
200 ml light vegetable oil such as olive oil
200 g brown sugar
150 g white or cane sugar
1 tablespoon vanilla essence
50 g dark chocolate melted
70 g vegan milk chocolate melted
4 tablespoon peanut butter natural, 100% peanuts

Make your flax eggs by combining 280ml of boiling water with your ground flaxseed. Stir well and set aside for later.
Next, make your coffee mixture by combining a teaspoon of instant coffee and a teaspoon of boiling water. Stir well and set aside for later.
Sift together flour, salt, cocoa powder and baking powder in a large mixing bowl.
In a second mixing bowl whisk together oil, sugars and flax eggs until shiny and gloopy. You want the sugar to dissolve in the oil and flax egg.
Add the vanilla essence, coffee mixture and melted chocolate (dark and milk) to your oil mixture.
Combine the dry and wet mixtures to form your brownie batter. Stir until just combined and no flour can be seen. Do not overmix.
Pour your batter into a lined square baking tin. Use a silicone spatula to even out the top a little. Top with 4-5 heaped tablespoons of peanut butter, one in each corner and one in the middle.
To create the swirls, use a skewer to draw a pattern. Stick the skewer into the brownie mixture and drag through the peanut butter topping making a figure 8 movement from left to right.
Bake for 45-50 minutes at 180°C / 356°F (fan oven setting).
Always cool the brownie in the pan fully before cutting and serving.

Make sure to use boiling hot water to make your flax eggs.
Be careful when adding instant coffee. You want it to fully dissolve in boiling hot water first, before adding to the mixture (see 'Ingredients' section and note 1 teaspoon of boiling hot water in the brackets next to instant coffee).
It’s key not to overmix this batter as doing so will create a rubber-like texture.
If you don't have a metal/wooden skewer to create swirls, you can simply use a chopstick or a thin knife.
Do not overbake. When a wooden skewer inserted in the middle comes out clean, your brownie is way overbaked and dry. Make sure the skewer comes out gooey, with a few bits of brownie here and there.
If not using a fan oven, bake at 200°C / 392°F.
Never cut the brownie when it's still warm as it will be crumbly and very likely to fall apart.