Lauren

Peanut Butter Swirl Brownies🍫 woww I don’t know if I can make brownies without peanut butter now. Who else thinks PB makes everything better?!🙋🏼‍♀️
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R E C I P E
4 tablespoons ground flax
1/2 cup water
1/2 cup vegan butter, melted
1 cup sugar
1 cup brown sugar
1 tablespoon vanilla extract
1 cup all purpose flour
1 cup unsweetened cocoa powder
1/2 teaspoon salt
1 teaspoon baking powder
1 cup non-dairy chocolate chips
1/2 cup peanut butter

Make the flax eggs by stirring the ground flax and water in a small bowl. Set aside to thicken.
Preheat the oven to 350 degrees F and line a 9 x 11 pan with parchment paper (or 8 x 8 for super thick brownies)
In a large bowl, whisk the melted butter and sugars together.
Add the flax eggs and vanilla, whisk until evenly combined.
Over the same large bowl, sift in the flour and cocoa powder.
Add the salt and baking powder and stir until just combined, do not over mix.
Fold in the chocolate chips.
Pour the batter into the prepared pan.
Warm up the peanut butter for about 15 seconds until slightly runny.
Dollop the peanut butter on top of the brownies.
Using a knife, swirl left to right from top to bottom through the batter, up and down from right to left to get the swirl through the whole batter.
Bake for 35-40 minutes. The brownies may still be bubbling and not look done, but they will firm up a lot as they cool.
Remove from the oven, allow to cool in the pan for 20 minutes before cutting. Enjoy!✨