Fun Fact (but actually not so fun fact for me): My boyfriend is lactose intolerant but refuses to admit he is. Since we officially move in together in one week and will be sharing a one bedroom apartment, it’s probably a good idea that I start making food that is dairy free (secretly, of course). 

 

These brownies were actually made vegan because I realized I was out of eggs halfway through. Easy solution? Use a flax egg! For those who are unfamiliar with a flax egg, it is simply the combination of ground flaxseed + water. The mixture creates a thick paste that acts as a binder just like an egg. After tasting one bite of these delicious brownies, you would have no idea these are egg and dairy free! I am truly amazed by the perfectly soft and chewy texture of these brownies. Vegan or non-vegan, these brownies will instantly become your new favorite dessert.

Vegan Peanut Butter Cookie Brownies
Serves 16
vegan, gluten free peanut butter cookie brownies
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Brownie Layer
  1. 72g peanut butter
  2. 1/2 cup (112g) earth balance vegan buttery sticks, softened
  3. 2 tbsp (14g) flaxseed + 6 tbsp water
  4. 2 oz Enjoy Life foods dark chocolate, melted
  5. 64g swerve granulated sweetener
  6. 64g brown sugar
  7. 1/2 tsp vanilla
  8. 1/2 tsp baking powder
Peanut Buter Cookie Layer
  1. 50g bob’s red mill gluten free flour
  2. 1/8 tsp baking powder
  3. 1/4 tsp baking soda
  4. 2 tbsp (24g) PB Fit
  5. 24g swerve granulated sweetener
  6. 24g brown sugar
  7. 4 tbsp (56g) earth balance vegan buttery sticks, softened
  8. 2 tbsp (32g) peanut butter
  9. 4g flaxseed + 22 mL water
  10. 1/2 tsp vanilla
  11. optional: 2 tbsp enjoy life foods dark chocolate chips
Instructions
  1. Preheat oven to 350 degrees.
  2. Combine flaxseed + water in small bowl and let sit for 5 minutes. Combine all brownie ingredients together in large bowl and mix until smooth. Pour batter onto bottom of greased 9x9 pan.
  3. For the cookie layer, combine all dry ingredients together in small bowl. Combine flaxseed + water in small bowl and let sit for 5 minutes. Next, mix together sugars, butter, flax egg and vanilla. Stir in dry ingredients and blend until smooth. Spread peanut butter cookie dough on top of brownie layer in small spoonfuls. Use a knife to swirl cookie dough with the brownie layer.
  4. Bake for 20-25 minutes, until edges are golden brown and center no longer jiggles.
  5. Once cool, cut into 16 squares.
Notes
  1. Can use eggs instead of flax egg if desired. For brownie layer use two whole eggs; for peanut butter cookie layer use one egg white.
  2. Can also sub coconut oil for vegan buttery sticks.
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