Thanks to those that visited us at Vegfest!
A big thank you to everyone who came to see us yesterday at veg fest! Our vegan peanut butter brownies we were sampling were such a huge hit we've decided to share the recipe with you all! Enjoy!
Vegan Peanut Butter Brownies
2 sticks (1/2 pound or 225 grams) earth balance buttery sticks, softened
1 3/4 cups (350 grams) sugar
1 cup (255 grams) creamy peanut butter
4 ½ tsp. egg replacer + 5 Tbl. Warm water (dissolve)
2 teaspoons (10 ml) pure vanilla extract
2 cups (250 grams) all-purpose flour
1 1/2 cups (9 ounces or 255 grams) semisweet chocolate chips **
1/2 teaspoon table salt, see note**
For vegan ganache
1 1/2 cups (9 ounces or 255 grams) semisweet chocolate chips**
1/2 cup (120 ml) soymilk
1 tablespoon (15 grams) earth balance buttery sticks, softened
Make brownies: Preheat oven to 350 degrees F with rack in middle. Butter a 13- by 9- by 2-inch baking pan, then line bottom of pan with parchment paper and butter parchment.
Beat together butter and sugar with an electric mixer at medium-high speed until mixture is light and fluffy, then add peanut butter and beat until incorporated. Beat in dissolved egg replacer mixture and vanilla. Reduce mixer sped to low, then mix in flour until just combined.
Mix in chocolate chips (1 1/2 cups) then spread batter in baking pan, smoothing top. (It will be thick, almost like cookie batter.)
Bake until brownies are deep golden, puffed on top and a wooden pick inserted in center come out with some crumbs adhering, 40 to 45 minutes. Cool completely in pan on a rack, about 1 1/2 hours.
Make ganache: Put chocolate chips (1 1/2 cups) in a heatproof bowl.
Bring soy milk to a boil in a small saucepan, then pour over chocolate chips and let mixture stand for one minute.
Gently whisk in butter until it is incorporated, chocolate is melted, and a smooth mixture forms.
Spread ganache on cooled brownies and let stand until set, about 15 minutes.