Ah, brownies. Just ate one with peanut butter, absolutely savored every bite. No regrets…but man, do I adore this recipe too! In fact, I think I love it even more than the vegan peanut butter brownie I dug into tonight!
If there is one keeper I will maintain for the upcoming school year, it will be to meal prep desserts as well. Baking my own brownies, banana bread, donuts, and cookie dough balls was a sublime way of saving money and eating healthier desserts while savoring my cravings! Sorry, Lenny and Larry’s cookies. They are delicious, but honestly, the costs add up.
What I truly adore about these brownies are how the entire top is chunky and loaded with dark chocolate! You can use sugar free dark chocolate, keto-friendly chocolate, or even any plant-based chocolate chips of your choice. Additionally, the best sweetener to use for this recipe would be monkfruit as it is not as bitter as Stevia, though I love the latter as well.
RECIPE (serves 4 large slices-6 normal slices)
- 2/3 cup of unsweetened plant milk (almond, cashew, coconut, rice, oat, etc.)
- 1/2 liquid sweetener of choice; I used Lakanto’s monkfruit sweetened maple syrup
- 1 cup of peanut flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2 flax eggs (2 TBSP flaxseed meal + 6 TBSP water)
- 1 bar of vegan dark chocolate, around 5 ounces
- 1 tsp charcoal powder (optional)
- 1 tsp cinnamon (optional)
- Preheat the oven to 350F.
- Make flax eggs by mixing flaxseed meal and water thoroughly together. Let sit for five minutes.
- Sift all dry ingredients together in a large mixing bowl, except the vegan dark chocolate.
- In a separate bowl, mix in the wet ingredients.
- Integrate the wet ingredients with the dry until there is a uniform texture, color, and consistency. If the batter is too thick, add more plant milk if necessary.
- Set up a nonstick brownie tin or pie tin, spraying with nonstick spray.
- Pour the brownie batter into the tin.
- Break the dark chocolate into smaller pieces and fractures.
- Carefully add the dark chocolate on top of the brownie batter.
- Bake for 25-35 minutes, or until a sharp pick that pokes into the brownie completely cleanly.
- Let cool completely before serving. Store in the fridge for up to a week.
What do you like to garnish your brownies with?