Vegan Chocolate Peanut Butter Brownies
FOR THE PEANUT BUTTER SWIRL:
1â2 cup creamy natural peanut butter
1â3 cup powdered sugar, sifted
1 tablespoon refined coconut oil,melted
1â2 teaspoon pure vanilla extract
3 ounces semisweet chocolate chips
1â4 cup refined coconut oil
1â3 cup unsweetened almond milk (or your favorite nondairy milk), at room temperature
1 teaspoon pure vanilla extract
1 tablespoon cornstarch
2â3 cup granulated sugar
3â4 cup plus 2 tablespoons all-purpose flour
3 tablespoons Dutch-process cocoa powder
1â2 teaspoon baking powder
1â8 teaspoon salt
MAKE THE PEANUT BUTTER SWIRL: In a mixing bowl, stir together all the ingredients until smooth. Set aside.
MAKE THE BROWNIES: Preheat the oven to 350°F. Line an 8-inch square metal pan with aluminum foil, then coat the foil with nonstick cooking spray.
In a large metal bowl set over a saucepan of simmering water, melt the chocolate with the coconut oil, stirring with a rubber spatula, until smooth. Remove from the heat. OR Just microwave on defrost for 3 min.
In a mixing bowl, whisk together the milk, vanilla, and cornstarch. Add the warm chocolate mixture to the mixing bowl and whisk until well combined. Add the sugar and mix well.
Sift in the flour, cocoa, baking powder, and salt and fold until combined (a few lumps are okay). Pour the batter into the prepared pan and spread it to the edges.
Drop spoonfuls of the peanut butter mixture onto the brownie batter in the pan, then use a butter knife to swirl it in. Bake until a toothpick inserted in the center comes out mostly clean, apx. 25 min
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