Australians may like to throw shrimp on the barbie, but I like to throw brownies into the oven. I tested yet another recipe tonight and this time it came with a fancy design. Compassionate Action for Animals received a new copy of Sweet Vegan to review. I took the liberty of browsing through the recipes and fell into Kismet. It just so happened that the Peanut Butter Brownie recipe called for ingredients that I currently have on hand.
The author, Emily Mainquist, hit the nail on the head by noting the difficulties vegan bakers encounter with brownie recipes. All too often brownie recipes fail to produce a moist and chewy bite. Emily reassured the future bakers that her Peanut Butter Brownie recipe will satisfy their deepest dessert dreams.
- 2 c unbleached flour
- 2 c evaporated cane juice (I just used plain ol’ white sugar)
- 3/4 c cocoa powder (I used unsweetened)
- 1 tsp baking powder
- 1 tsp salt
- 1 c water
- 1 c vegetable oil (canola worked for me)
- 1 1/2 tsp vanilla extract
- 1/4 c peanut butter (I didn’t measure this, just knifed it out of the jar and designed away)
- 1/2 c melted gluten-free chocolate chips (I skipped this part)
- Preheat oven to 350 degrees and line a 9×13 pan with foil or parchment.
- Combine dry ingredients, add in water, oil and vanilla. Mix until well combined. Pour into pan.
- Spoon (or knife) peanut butter onto each corner and the center of the brownie batter. Swirl peanut butter to create a marbled effect.
- Back for 20-25 minutes. Cool for 30 min then invert the pan on a cutting board and peel away the parchment or foil. Cut into brownies and drizzle with melted chocolate.