Both my boyfriend and roommate can’t eat chocolate and it’s totally cramping my style. Add to that the fact that I work from home and, thus, have no unsuspecting co-workers to coerce with brownies, and you see why I haven’t been baking with chocolate much as of late. Because you know what happens if I do? I have to eat the whole batch by myself. Life is so hard.
Don’t get me wrong; I eat a lot of chocolate. But it’s generally in the form of individual bars rationed for rational human beings rather than entire pans of brownies that must be consumed straight from the pan using a butter knife as a fork. (Not kidding.) A few nights ago I threw caution to the wind, returned to my chocolate roots and made myself some MF brownies. Related: Does anyone want some brownies?
Peanut Butter Brownies
This is an adaptation of my favorite peanut butter blondie recipe from Vegan Cookies Invade Your Cookie Jar. The end result is really moist and dense and all around awesome. Do not share them with anyone. Hoard them all for yourself.
- 3/4 cup crunchy peanut butter
- 1/3 cup grapeseed oil
- 1 cup sugar
- 1/2 cup almond milk, unsweetened
- 2 teaspoons vanilla extract
- 1 cup gluten-free flour (or AP)
- 1/3 cup dark cocoa powder, unsweetened
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- Mix together peanut butter, oil, sugar and almond milk
- In a separate bowl combine flour, cocoa powder, salt and baking soda
- Add wet ingredients to dry and stir to combine. If it’s too dry, add almond milk 1 tablespoon at a time until a thick batter forms.
- Spread batter into a greased (I use coconut oil spray) 8x8in pan and bake at 350 degrees for 25 minutes
- Let cool completely before cutting. I prefer to refrigerate for a few hours before cutting.