How to Make Vegan Peanut Butter Stuffed Brownies
Looking for a healthy brownie recipe? This peanut butter stuffed brownie recipe (with the option to add chocolate chips) is vegan, gluten-free, and dairy-free.
Servings: 8-10 Prep Time: 15 min Cook Time: 40 min
Recipe developed by: Julia Koban Trigo – @Delight.Fuel
Recipe developed by: Julia Koban Trigo – @Delight.Fuel
We all have a bit of a sweet tooth now and again, so why not try this peanut butter stuffed brownie with chocolate chips recipe, guilt-free? These vegan peanut butter brownies are gluten-free when you use a gluten-free baking flour blend and dairy-free by using walnut milk.
Ingredients:
Vegan Brownies- • 2 Flax Eggs (2 tbsp flax meal mixed with 6 Tbsp Elmhurst Unsweetened Milked Walnuts)
- • ½ Cup Avocado or Coconut Oil
- • 1 ½ Cups Coconut Sugar
- • ½ Cup Elmhurst Unsweetened Milked Walnuts
- • ¾ cup Cacao Powder
- • 1 ½ Cup Gluten-Free Baking Flour Blend (or sub with all-purpose flour)
- • ¼ tsp Salt
- *Optional: ⅓ cup Vegan Chocolate Chips
- • 1 Cup Smooth Peanut Butter (sub almond butter for Paleo)
- • ⅓ Cup Coconut Sugar
Instructions:
- Preheat oven to 350F and line an 8x8 inch baking pan.
- For the filling in a small bowl combine peanut butter and coconut sugar with a hand mixer and set aside.
- In a saucepan, add coconut sugar and walnut milk over medium-low heat. Stir occasionally until coconut sugar is dissolved, about 5 minutes. Set aside.
- In a small bowl whisk together flax meal and 6 tbsp of walnut milk. Let sit for 5 minutes.
- In a large bowl combine flour, cacao powder and salt. Then add the flax eggs, avocado oil, and milk mixture. Slowly mix until a batter forms.
- Fold in chocolate chips (optional)* and pour half of the batter into the lined baking pan.
- To add the filling, scoop out 1 tbsp of peanut butter mixture at a time and flatten with your hands. Spread out evenly onto the brownie batter to create one layer.
- Cover with the remaining brownie batter and sprinkle with chocolate chips if preferred.
- Bake in the oven for about 40 minutes. Serve immediately and store leftovers in an airtight container for up to three days.
*To make this brownie recipe even fudgier, fold in the chocolate chips