Peanut Butter Brownies
Fudgy, chewy & crackly just the way we love brownies to be & BONUS: there's a peanut butter cookie in each portion!
Ingredients
- 2 cup All Purpose Flour (250g)
- ⅔ teaspoon Baking Powder
- ⅔ teaspoon Salt
- 11 ounces Granulated Sugar *this is 17 Tbs (311g)
- 12 Tbs Vegan Butter 170g
- 4 teaspoons Molasses
- 5½ ounces Strong Brewed Coffee 162ml
- 3 ounces Semi Sweet Chocolate 85g
- 18 Tbs Unsweetened Cocoa Powder 85g
- 2 teaspoon Vanilla Extract 10ml
- 16 Peanut Butter Sandwich Cookies
Instructions
- Grease & parchment line a, 8" x 8" square cake pan & preheat the oven to 350F
- Bring the vegan butter & molasses to a boil in a medium sauce pot. Turn off the heat & add the cocoa powder & the chocolate & whisk smooth then transfer to a large mixing bowl
- Add the hot coffee, vanilla & sugar to the butter/chocolate mixture & whisk smooth
- Sift the flour, baking powder & salt directly into the batter & stir just to combine, do not over mix
- Arrange the cookies in the bottom of the prepared pan, then carefully drop the batter over the cookies so it covers them completely
- Bake in a preheated 350F oven for approx 25 minutes checking with a toothpick that there is no raw batter but moist crumbs
- Cool completely then flip the pan onto a cutting board & cut into 16 portions being careful to get a cookie in each portion
Notes
Be sure to read all the notes for success section before beginning!
Storage Brownies can be stored at room temperature in an air tight container for up to 1 week. For longer storage, keep refrigerated for up to 2 weeks. Or Freeze for up to 3 months
Tried this recipe?Let us know how it was!