We use cookies and similar technologies (“cookies”) to help give you the best experience on our site and to show you relevant advertising. If you continue to use this site, we’ll assume that you’re happy to receive all cookies.
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 Carbohydrate 32.2g Protein 4.3g Fibre 3.2g
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.