Vegan Chocolate Chip Peanut Butter Brownies (Edit recipe)

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These brownies have no flour in them at all — a cup of peanut butter is doing the structural work, with cocoa powder, coconut sugar and maple syrup, and a flax egg to bind. They bake for twenty minutes in a nine-inch square pan, and then you have to leave them alone. Cutting them warm is the one way to ruin them; they need to cool all the way through or they fall apart on the knife.

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Original Recipe

PREP TIME

20 minutes

COOK TIME

20 minutes

INGREDIENTS

11

Serves: 9

Ingredients

1 Tbsp Flaxseed Meal, for the flax egg
3 Tbsp Water, for the flax egg
1 cup Peanut Butter, natural
5 Tbsp Cocoa Powder
5 Tbsp Coconut Sugar
3 Tbsp Pure Maple Syrup
1 Tbsp Coconut Oil
1 tsp Pure Vanilla Extract
1/2 tsp Baking Soda
1/4 tsp Salt
3/4 cup Semi-Sweet Chocolate Chips

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350F and grease a 9-inch square silicone baking dish with coconut oil (or line with parchment paper).
In a medium sized bowl, whisk together the ground flaxseed and water. Let it sit in the fridge for 15 minutes to thicken.
Add in the peanut butter, cocoa powder, coconut sugar, maple syrup, coconut oil, vanilla extract, baking soda, and salt. Mix well.
Fold in the chocolate chips.
Scoop the dough out and press down into the pan to flatten. Bake for 20 minutes. Let the brownies cool before cutting otherwise they will fall apart easily. Enjoy!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	348
Fat:	22 g
Carbohydrates:	29 g
Protein:	9 g
Cholesterol:	0 g
Sodium:	198 mg
Fiber:	6 g
Sugars:	17 g
Sugar Alcohol:	0 g
Calculated per serving.