Vegan peanut butter and jam brownies recipe
Gooey, chocolatey and nutty, these vegan brownies are the ultimate mid-afternoon sweet treat.
See method- Serves 12
- 10 mins to prepare and 25 mins to cook
- 294 calories / serving
Ingredients
- 150g dairy-free dark chocolate (70% cocoa solids), roughly chopped
- 150 self-raising flour
- 25g cocoa powder
- 180g golden caster sugar
- 240ml unsweetened almond milk-alternative
- 75ml vegetable oil, plus extra for greasing
- 60g smooth peanut butter
- 60g seedless raspberry jam
Each serving contains
- Energy
- 1225kJ 294.0kcal
- Fat
- 16g
- Saturates
- 4g
- Salt
- 0.2g
- Sugars
- 21g
of the Reference intake
Carbohydrate 32.2gProtein 4.3gFibre 3.2g
Method
- Heat the oven to gas 4, 180°C, fan 160°C. Grease and line a 20cm square baking tin with nonstick baking paper. Put the chocolate in a heatproof bowl set over a pan of barely simmering water (don’t let the water touch the bottom of the bowl) and allow to melt, stirring occasionally. Remove from the heat and allow to cool for 5 minutes.
- In a large mixing bowl, mix the flour, cocoa powder and sugar together. Stir in the almond milk-alternative, oil and melted chocolate until just combined, then pour into the prepared tin and gently level the top.
- Put the peanut butter into a small saucepan and warm on a very low heat until it just starts to loosen. Mix the jam up with a spoon until it’s a looser consistency, then dollop both the peanut butter and the jam over the brownie batter and swirl through with the tip of a knife or a cocktail stick. Bake for 25 minutes until it has a crust on the top but still wobbles in the centre. Allow to cool to room temperature in the tin on a wire rack, then in the fridge for a further hour. Cut into 12 pieces to serve.
- See more Vegan baking recipes
