Vegan Peanut Butter Swirl Brownies are just as delicious as they are beautiful! Chocolate & Peanut Butter come together in these decadent, fudgy treats which will make you want to have more.
INGREDIENTS:
For Chocolate Brownie
- 60g Nib and Nut Vegan Chocolate Bar chopped or you can use chocolate chips as well
- 15g Nib and Nut Dutch-processed Cocoa Powder
- 40g Nib & Nut Vegan Peanut Butter
- 90g Sugar
- 2-3 Drops vanilla extract/essence
- 80g Soy milk (you can also use almond milk)
- 60g of flour
For Peanut Butter Swirl
- 70g Nib & Nut Chunky/Creamy Peanut Butter
- 30g Vegan Butter (Melted)
- 20g Powder Sugar
METHOD:
For Chocolate Brownie
- Preheat the oven to 180 C and lightly grease the baking pan or just line it with some baking paper
- Set up a double boiler and in a bowl melt chocolate, butter, and cocoa powder together until smooth
- Stir in sugar, soy milk, and vanilla essence and warm it up till sugar dissolves.
- Add flour, and salt to the chocolate mixture and mix until combined.
- Transfer the batter to a greased pan and spread evenly
For Peanut Butter Swirl
- Mix peanut butter, vegan butter, and sugar
- With a spoon drop peanut butter mixture on top of the brownie batter and swirl it with a butter knife
- Bake it for approximately 20 to 25 min
Note: Let the brownie cool down completely before cutting down