Vegan Chocolate Covered Peanut Butter Brownies
Makes one 8×8′ pan
1/4 cup + 2 tablespoons vegan margarine
1 1/4 cups dairy-free semisweet chocolate chips (I used Ghiradelli) , divided
1 cup sugar
3/4 cup all-purpose flour
1/4 cup unsweetened cocoa powder
3/4 teaspoon baking powder
1/4 teaspoon salt
1/4 cup soy, almond, or rice milk (I used almond milk)
1/2 tablespoon vanilla extract
1/4 cup peanut butter, optional, for spreading
1/4 cup chopped nuts, optional
Powdered sugar (optional, for dusting)
- Preheat the oven to 350 degrees. Lightly grease an 8×8 inch pan and line with parchment paper long enough to hang over the edges.
- In a double boiler or microwave, heat margarine and 3/4 cup of the chocolate chips until completely melted. Whisk until smooth and set aside.
- In the bowl of a stand mixer, combine sugar, flour, cocoa powder, baking powder, and salt. Mix on low until combined. Add melted chocolate and margarine and continue to mix until a crumbly consistency forms. Add nondairy milk and vanilla extract and beat on medium-high for 30 seconds, stopping once to scrape down the bottom of the bowl, until smooth. Add 1/4 cup chocolate chips and mix once more.
- Evenly spread the batter into the prepared pan and topped with nuts, if desired. Bake for 45-50 minutes. The center of the brownies will be slightly wet and not fully set. Let the brownies cool completely, and chill in the refrigerator for at least 3 hours. Once cool, lift the parchment paper to release the brownies from the pan and unmold. Warm peanut butter in the microwave, and spread over brownies. Top with melted chocolate and carefully top the peanut butter. Alternatively, dust brownies instead with powdered sugar. Using a sharp knife, remove the hard edges and cut the remaining brownies into small squares or oversized bars. Refrigerate until serving.
Slightly adapted from Chloe Coscarelli