chocolate peanut butter brownies

salted peanut butter brownies
Prep time
Cook time
Total time
Lip smackingly good, these brownies make the perfect weekend sweet treat.
Recipe type: sweet treat
Serves: 16
  • 120ml aquafaba (the drained liquid from a standard 400g can chickpeas) or 3 organic free-range eggs
  • 45g coconut sugar
  • 110g almond milk
  • 120g smooth peanut butter (I used Pip & Nut)
  • 140g pure maple syrup
  • 70g buckwheat flour
  • 65g cacao powder, sifted
  • 2 tbsp ground flaxseeds
  • ¼ tsp sea salt
  • 1 tsp baking powder
  • 80g dark chocolate (90%), roughly chopped
  • 2 tbsp smooth peanut butter
  1. Grease and line a 26cm x 16cm brownie tin. Preheat the oven to 160°C, fan.
  2. In a large bowl whisk together the aquafaba (or eggs), coconut sugar, almond milk, 120g peanut butter and maple syrup until you have a smooth batter.
  3. In a separate bowl combine the buckwheat flour, cacao powder, flaxseeds, salt and baking powder.
  4. Pour the dry ingredients into the wet ingredients and mix until well combined then stir in the chopped chocolate.
  5. Pour the batter into the prepared tin and then dot 2tbsp peanut butter onto the batter and use a knife to create a marble pattern.
  6. Place in the centre of the oven and bake until just set, about 20-25 minutes.
  7. Allow to cool in the tin before turning out and cutting into squares.

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