Imagine biting into a decadent chocolate brownie and discovering a hidden treasure of creamy peanut butter cookie dough inside - all while keeping it 100% vegan! These mind-blowing brownies are about to revolutionize your dessert game, proving that plant-based treats can be just as sinful and satisfying as traditional recipes. Get ready to impress your friends, family, and even the most skeptical dessert critics with this show-stopping recipe that combines rich chocolate and smooth peanut butter in every single bite.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Vegan
Serves: 16 brownies
Ingredients
- 1 cup almond flour
- 1/2 cup cocoa powder
- 1/2 cup maple syrup
- 1/4 cup coconut oil, melted
- 1/4 cup almond milk
- 1 tsp vanilla extract
- 1/2 cup peanut butter
- 1/4 cup coconut flour
- 1/4 cup brown sugar
Instructions
- Preheat the oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper, ensuring the sides overhang for easy removal.
- For the peanut butter cookie dough: In a medium bowl, mix coconut flour, peanut butter, brown sugar, and a splash of almond milk until a soft, moldable dough forms. Roll into small balls and place on a plate. Refrigerate while preparing brownie batter.
- In a large mixing bowl, whisk together almond flour and cocoa powder until well combined and free of lumps.
- Add melted coconut oil, maple syrup, almond milk, and vanilla extract to the dry ingredients. Stir until a smooth, rich brownie batter develops.
- Pour half the brownie batter into the prepared baking pan, creating an even base layer.
- Arrange the chilled peanut butter cookie dough balls evenly across the first brownie layer, pressing them gently into the batter.
- Pour the remaining brownie batter over the cookie dough, ensuring all balls are covered and the surface is smooth.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted comes out with a few moist crumbs.
- Remove from oven and let cool completely in the pan for at least 1 hour. This helps the brownies set and makes cutting easier.
- Using the parchment paper overhang, lift the brownies out of the pan and cut into 16 even squares.
- Store in an airtight container in the refrigerator for up to 5 days. For best texture, let sit at room temperature for 10 minutes before serving.
Tips
- Make sure all ingredients are at room temperature for smooth mixing and consistent texture.
- Don't overmix the brownie batter - this can make your brownies tough instead of fudgy.
- Refrigerating the peanut butter cookie dough balls helps them maintain shape during baking.
- Use a high-quality cocoa powder for intense chocolate flavor.
- Let the brownies cool completely before cutting to ensure clean, neat squares.
- For extra richness, you can add a handful of vegan chocolate chips to the brownie batter.
- If the edges start browning too quickly, cover the pan loosely with aluminum foil.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 18g
Protein: 6g
Fat: 19g
Saturated Fat: 8g
Cholesterol: 0mg
