You should receive an email shortly.
Please log in to add this recipe
Go to binder
Gooey, chocolatey and nutty, these vegan brownies are the ultimate mid-afternoon sweet treat. See method
of the reference intake
1. Heat the oven to gas 4, 180°C, fan 160°C. Grease and line a 20cm square baking tin with nonstick baking paper. Put the chocolate in a heatproof bowl set over a pan of barely simmering water (don’t let the water touch the bottom of the bowl) and allow to melt, stirring occasionally. Remove from the heat and allow to cool for 5 minutes.
2. In a large mixing bowl, mix the flour, cocoa powder and sugar together. Stir in the almond milk-alternative, oil and melted chocolate until just combined, then pour into the prepared tin and gently level the top.
3. Put the peanut butter into a small saucepan and warm on a very low heat until it just starts to loosen. Mix the jam up with a spoon until it’s a looser consistency, then dollop both the peanut butter and the jam over the brownie batter and swirl through with the tip of a knife or a cocktail stick. Bake for 25 minutes until it has a crust on the top but still wobbles in the centre. Allow to cool to room temperature in the tin on a wire rack, then in the fridge for a further hour. Cut into 12 pieces to serve.
See more Vegan baking recipes
Before you comment please read our community guidelines.