Vegan Peanut Butter Brownies
I was recently tasked by a friend to try to make a vegan version of my mom’s famous fudgy peanut butter brownies. So to the kitchen I went, and of course, if I’m going to be baking up something vegan, it’s gonna be gluten-free as well. So with a family recipe in hand and alternative ingredients to use, I whipped up what I do believe could be a new favorite for you and your friends and family!
1 cup coconut oil
2 2/3 cup sugar
1 cup pumpkin puree
1 tbsp vanilla extract
1 1/2 cups Bob’s Red Mill Gluten-Free Flour
1/2 cup coconut flour
1 1/2 tsp xanthan gum
1 cup dark cocoa
1 tsp salt
1 4.7oz package mini vegan dark chocolate peanut butter cups
3 2 cup packages dark chocolate peanut butter cups (6 total)
Endangered Species Cocoa Spread, optional
Preheat oven to 325°F. Prepare a 13X9 glass pan by greasing.
In a mixing bowl, cream together coconut oil, sugar, and pumpkin. Next, whip in the vanilla extract then set aside.
In a separate bowl, combine flours, xanthan gum, cocoa and salt.
Next, slowly mix the dry ingredients into the creamed ingredients. You will find at some point the batter will become too thick to stir. When that happens, use your clean hands to start kneading the batter, the same way you would if it was bread dough. Once you have the dry ingredients completely mixed in, press the mini peanut butter cups into the batter.
Press the batter into the prepared pans and bake for 30 minutes.
As soon as you pull the brownies out of the oven, place the reserved peanut butter cups across the top of the hot brownies. With a fork, gently spread them across the top until you have a nice chocolate and peanut butter topping.
Allow the brownies to cool before cutting and serving.
As an option, you can add a bit more indulgence and spread each brownie with a generous amount of the cocoa spread before serving. Chocolate overload is a wonderful thing.
Enjoy these gluten-free Vegan Peanut Butter Brownies!