Vegan Peanut Butter and Raspberry Brownies
Brownies / Dessert / Baking / Vegan / Organic
Searching for the perfect indulgent Vegan Chocolate Brownie? Aren't we all eh?! Well, look no further because I can assure you this recipe ticks all the brownie boxes. Fudgey, gooey and decadent, it’s the perfect after dinner treat with a scoop of ice cream on the side. Swirls of peanut butter nuttiness and sweet, tart raspberries are a match made in heaven and if you're anything like me then PB is a welcome addition to any treat. So stop eating it by the spoonful out of the jar and save some to drizzle on these dark chocolate brownies. You wont regret it!
300g Dark Chocolate Buttons
115g Dairy Free Butter
1/2 Tbsp Smooth Peanut Butter
150g Golden Caster Sugar
150g Light Soft Brown Sugar
360g Non Dairy Milk of choice
1 Tsp Vanilla Bean Paste or Extract
Pinch of Salt
215g Plain Flour
40g Cocoa Powder
100g Fresh Raspberries
100g Smooth Peanut Butter
Preheat the oven to 180 degrees/ 160 fan. Grease and line a 9inch square baking tin.
In a heatproof bowl set over a pan of boiling water melt together the dark chocolate, vegan butter, caster sugar, soft light brown sugar and 1/2 Tbsp of peanut butter. (Ensure the bottom of the bowl doesn't come into direct contact with the boiling water). Once melted set aside to cool slightly.
Whilst the chocolate mixture is cooling, prepare the wet ingredients by whisking together the non dairy milk and vanilla.
In a separate bowl whisk together the flour and cocoa powder.
Transfer the slightly cooled chocolate mixture into a stand mixer with a balloon whisk attachment (you can easily do this with a bowl and hand held whisk or wooden spoon too) and mixing on a low speed, slowly pour in your milk and vanilla and whisk until fully incorporated.
Sift the dry ingredients into the wet chocolate mix and using a large metal spoon carefully fold together until fully combined.
Scrape down the edges of the bowl to ensure there are no large lumps of flour stuck to the sides.
Pour in to the pre lined baking tin levelling out the surface using a small pallet knife or back of a spoon.
Melt the 100g of smooth peanut butter in short bursts in the microwave so it becomes a more runny consistency and dot small amounts randomly over the brownie mix.
Use a skewer to roughly swirl the peanut butter through the brownie. Top with the fresh raspberries and a sprinkle of salt.
Bake in the preheated oven for 30mins.
Once baked it should still have a slight wobble in the middle. Leave to cool in the tin before slicing and enjoy!