I got this recipe for Chocolate Peanut Butter Brownies from an ice-cream book called the Vegan Scoop. I was thrilled to find it there because I thought it only had ice cream recipes but to find this recipe for Chocolate Peanut Butter Brownies was a treat.
I checked the ingredients in the recipe and found I had them all so off I went to bake it.
As you can see it is a very easy recipe for Chocolate Peanut Butter Brownies. I used Rice Milk because I didn't have soy milk and I used olive oil because I didn't have vegetable oil which I think was a mistake as the flavour of the oil is quite prominent.
I can't taste the peanut butter either so next time I will put more. The brownies are quite crumbly too so maybe I need to put more water and rice milk next time. Hmm it seems there are a few issues with this recipe.
Don't cook them for more than 4o minutes either as they are from a fudge brownie recipe so if you put in a toothpick to test it, it will have batter on it but wait for it to cool down a bit then cut and they will be fine.
They are still tasty and easy to make so don't be too concerned with my issues they may come out better for you. The best part is they are easy on your stomach.
No upset tummy makes me a very happy lactose intolerant person!
Recipe for Chocolate Peanut Butter Brownies
2 cups plain flour
2 cups sugar
¾ cups cocoa powder
1 teaspoon baking powder
1 teaspoon salt
½ cup crunchy peanut butter
¾ cup water
½ cup rice milk or soy milk
¼ cup vegetable oil
1 teaspoon vanilla paste or essence
Preheat oven to 180C. Grease a 23x33cm baking pan.
In a large bowl mix flour, sugar, cocoa powder, baking powder and salt.
Next add rice milk, vegetable oil, peanut butter and vanilla paste.
Mix until well blended.
Spread mixture into baking pan and bake for 25 – 30 minutes.
Let cool then cut into squares.