Makes 9 Brownies
Our Veganuary ambassador, Zanna Van Dijk is here to show you that brownies made without eggs and butter have no problem achieving a “10” on the yummy-scale. Zanna’s PB+J Brownies recipe uses the magic of ground flaxseeds and water to create a “flax egg,” that serves as a crispy outside layer to a very gooey inside. We love the addition of peanut butter + jelly, that make us nostalgic for the simpler times of childhood when our biggest worry was what movie to rent from Blockbuster…
6 Tbsp water
2 Tbsp ground flaxseed
8 oz vegan chocolate
6 oz coconut sugar
3.5 oz vegan butter
1 Tbsp peanut butter
2 tsp pure vanilla extract
3.5 oz almond flour
1.5 oz cocoa powder
1 tsp baking powder
9, ½ tsp peanut butter
9, ½ tsp raspberry jam
1 tsp sea salt
Preheat oven to 350°.
Line an 8×8 baking tin with parchment and grease the edges.
Combine ground flaxseeds with the water in a small bowl and mix together.
Set the bowl aside for at least 15-20 minutes to form a gel-like consistency.
Divide the chocolate in half.
Roughly break up one half into squares and melt it over a bain marie.
Chop the other half, until it’s in chocolate chip-sized pieces.
In a mixing bowl, combine the butter and coconut sugar. Beat with a spoon or electric mixer until smooth.
Add peanut butter, pure vanilla extract, flax eggs, and melted chocolate and whisk until well-combined.
Sift and fold in the almond flour, cocoa powder, baking powder and sea salt.
Mix in the chocolate chips and chopped hazelnuts.
Scoop the batter into the baking tin and smooth the top with a spatula.
Dollop ½ tsp of peanut butter and ½ tsp of raspberry jam in three rows of three and then run a knife through to create a marble pattern.
Place the tin on the middle shelf of the oven and bake for 30-45 minutes.
Let the brownies cool and firm for 20 minutes before slicing.
Garnish with fresh raspberries and a dollop of vegan yogurt.
NOTES + SERVING TIPS
Serve PB+J Brownies immediately, or store in an air-tight container for up to 5 days.