When I last saw my sister-in-law she mentioned she was looking at going vegan. She is already a vegetarian so not a complete change of diet. It did make me realise that I wouldn’t be able to bake for her and the family if I didn’t come up with some dairy free sweet treats! A mixture of this and my healthy eating but craving chocolate I wanted to come up with something that covers both.
So here are my fudgy, sticky vegan (and gluten free) brownies…with a hint of banana too…
They are approx 145 calories per bite, though this seems a lot remember there are no refined sugars or flours. So at least you know it’s all good, natural stuff 😊
250g Peanut Butter, smooth (I use Meridian which is 100% Peanuts!)
75g Maple Syrup
1/2 tsp Baking Powder (Gluten Free)
35g Cacao Powder (I use Choc Chick organic)
Pinch of Salt
1/2 tsp Vanilla Bean Paste
20g Cacao Powder
20g Maple Syrup
10g Coconut Oil, melted
Peanut Butter Topping
30g Peanut Butter
5g Coconut Oil, melted
First pre heat the oven to 170C and line a 8″ square tin.
This is a super easy recipe as you put all the brownie ingredients, except the banana, into a mixing bowl and give them a good whisk. When combined add the banana and mix until smooth.
Fill the tin, trying the make as smooth as possible as the batter is very thick and doesn’t change too much in the oven. Bake for 20minutes.
While it is in the oven in two separate bowls mix up the two toppings. Again very simple, pop the ingredients in each bowl and whisk up with a fork or electric mixer. The ganache should be quiet thick and the peanut butter a little runner…
When the brownie is baked (it showily still be slightly soft) remove from the oven and take out of the tin. Leave to cool completely.
First take the chocolate ganache and dollop randomly over the top of the brownies. Do the same with the peanut butter. Using a skewer or knife swirl them together. Don’t over do it though! You want to be able to see the two separate toppings.
Cut into 16 bite size piece and enjoy.