The other day I made a batch of brownies. This time I decided to go with a chocolate peanut butter brownie. These things were absolutely amazing! I was sad they were ate so quickly! I wouldn't mind having one as we speak! This recipe was very easy and quick to make. I made these right before bed and they made for the perfect bedtime snack. My youngest daughter Sophia sure did seam to enjoy them!
I sure am glad everyone liked them because I am going to be making a few batches of these and donating them to Sarnia Veg Fest 2018 bake sale. I just found out about this event and had to get involved!
INGREDIENTS:
SWIRL:
• 1/2 Cup natural peanut butter
• 1/3 cup icing sugar
• 1 tbsp oil
• 1/2 tsp vanilla
BROWNIES:
• 3 oz non dairy chocolate chips
• 1/4 Cup oil
• 1/3 Cup non dairy milk
• 1 tsp vanilla
• 1 tbsp arrowroot powder
• 2/3 Cup cane sugqr
• 3/4 Cup flour
• 3 tbsp cacao
• 1/2 tsp baking powder
DIRECTIONS:
Make swirl by mixing all ingredients under swirl until smooth and set aside.
Preheat oven to 350°F. Line pan with parchment paper.
In large bowl melt the chocolate chips with oil until smooth. Do not burn. Set aside.
In a bowl whisk together milk, vanilla and arrowroot. Add warm chocolate mixture. Add sugar. Whisk til smooth.
Sift in flour, cacao, and baking powder and fold til combined. Pour into pan.
Drop spoonfuls of peanut butter batter into pan and swirl with knife.
Bake for 18-20 min or until knife comes out clean!
