Vegan Peanut Butter Brownies

You know when you have a snack that you just want to keep on eating? These brownies are it. I’m pining over them since unless I splurge on a food processor or NutriBullet for my year abroad (tempting, tempting…) I’m unlikely to be whipping up a batch any time soon. I was inspired to make these thanks to the vegan brownies that we sell at the deli back home. These brownies however are much less sinful than the original, which, though delicious, contains a slightly eye-watering amount of sugar. I decided to go down the bean brownie route, as replacing flour with beans results in a fudgy rather than cake texture, and adds a little protein too. Instead of black beans, which can be comparatively expensive, I’ve used kidney beans, which work just as well and are more likely to be at your local supermarket. The crowning glory of these brownies is the peanut butter glaze -I highly recommend that you make extra and drizzle it over porridge and chia pudding. Thanks to the use of Natvia*, these brownies are really low in sugar content. Natvia tastes much better than most sweetness, but if you’re still not mad keen, substitute some of the sweeter with a tablespoon of date syrup or similar.

Vegan PB Brownies

Vegan Peanut Butter Brownies
Yields 12
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Prep Time
30 min
Cook Time
40 min
Total Time
1 hr 10 min
Prep Time
30 min
Cook Time
40 min
Total Time
1 hr 10 min
For the peanut butter glaze
  1. 70g medjool (or deglet nour) dates, pitted
  2. 100g coconut cream (from a tetra pack or use the solid part of tinned coconut milk)
  3. 4 tbsp peanut butter
  4. 1/2 tsp himalayan or sea salt
For the brownies
  1. 2 tbsp chia or flax (ground flax is best as chia seeds might not grind down completely in your blender)
  2. 1 can (400g net weight) kidney beans
  3. 3 tbsp coconut oil, melted
  4. 150g (2/3 cup) Nativa*
  5. 65g (1/2 cup) cacao or cocoa powder
  6. 1 tsp vanilla paste
  7. 1/2 tsp baking powder
Instructions
  1. First, make the flax eggs by combining the chia or flax with 6 tbsp hot water in a bowl. Stir, and set aside.
  2. Preheat the oven to 180’C, and grease and line a baking tin.
  3. In a food processor, combine all the ingredients for the glaze. Depending on the power of your processor, you may need to start with the dates and then add the other ingredients. As the solidity of coconut cream varies, you may need to add a small dash of water to achieve a creamy consistency that is just pourable.
  4. Scrape the glaze into a bowl for later.
  5. Now blizt all the brownie ingredients in the processor together. Because this is a vegan recipe, the batter will dry out in the oven rather than relying upon an egg becoming solid as it cooks. As such, the mix should be thick and require levelling with a spatula when it comes to putting it in the baking tin.
  6. Add half of the peanut butter glaze to the brownie mix and pulse the food processor to distribute throughout the mix without fully mixing in. Scrape the mix into baking tin and level of. Smooth the remaining peanut butter glaze over the top then pop into the oven for 40 minutes.
  7. Check the mix to see if it is fully cooked -like a proper brownie, this will be soft and gooey, so an inserted skewer may not come out completely clean. If in doubt, leave in the oven, at a lower temperature if needed, to cook a little longer.
  8. Allow plenty of time for the brownie to cool on a drying rack before cutting into 9-12 slices. Serve as a mid afternoon snack or with banana nice cream for an indulgent dessert.
Green+Aquamarine http://greenandaquamarine.com/
* Denotes PR sample. 

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