Ingredients
Dry
- 1 cup All-purpose flour (spooned and leveled)
- 0.5 cup Dutch-process cocoa powder (sifted)
- 1 cup Organic granulated sugar
- 0.5 cup Brown sugar (packed)
- 0.5 tsp Baking powder
- 0.5 tsp Fine sea salt
- 0.5 cup Vegan dark chocolate chips
Wet
- 0.5 cup Vegan butter or refined coconut oil (melted)
- 0.5 cup Unsweetened plant milk (almond or soy milk at room temperature)
- 1.5 tsp Vanilla extract
- 0.33 cup Creamy peanut butter (for swirling, slightly warmed)
- 1 Tbsp Pure maple syrup (mixed with peanut butter)
Method
- 1. Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- 2. In a large mixing bowl, whisk together the melted vegan butter, plant milk, organic granulated sugar, brown sugar, and vanilla extract until the sugars begin to dissolve and the mixture is glossy.
- 3. Sift in the all-purpose flour, cocoa powder, baking powder, and fine sea salt. Gently fold the ingredients with a spatula until just combined; do not overmix. Fold in the chocolate chips.
- 4. In a small separate bowl, stir together the creamy peanut butter and maple syrup until smooth and pourable.
- 5. Spread the thick chocolate brownie batter evenly into the prepared baking pan.
- 6. Drop spoonfuls of the peanut butter mixture over the brownie batter. Use a butter knife or toothpick to gently drag through the dollops, creating decorative swirls.
- 7. Bake for 26 to 30 minutes, or until the edges are set and a toothpick inserted into the chocolate portion comes out with a few moist crumbs.
- 8. Allow the brownies to cool completely in the pan on a wire rack for at least 1 hour before lifting them out with parchment paper and slicing into 16 squares.
Chef's notes
For the cleanest slices, chill the cooled brownies in the refrigerator for 30 minutes before cutting with a sharp, warm knife.