Fudgy Chocolate Chip Peanut Brownies
Makes 14 Brownies
Gooey, chewy, and moist, these decadent brownies are a chocolate lover’s dream! Can’t think of a better way to eat peanut butter than sandwiched between two!
1 cup all-purpose flour
1 cup cocoa powder, sifted
¼ teaspoon salt
½ tablespoon baking powder
¼ cup vegan butter, room temperature
¾ cup white sugar
¾ cup dark brown sugar, lightly packed
½ medium banana, mashed
2 tablespoons aquafaba (chickpea liquid)
1 tablespoon vanilla
½ cup vegan chocolate chips
½ cup salted peanuts, roughly chopped
Preheat oven to 350 degrees F and grease a 9x9 baking pan.
In a medium bowl, whisk together dry ingredients, set aside.
In a standard electric mixer with whisk attachment, cream butter and sugars, then add banana, aquafaba, and vanilla.
Mix until everything is well combined. Replace whisk attachment with paddle attachment and gradually incorporate dry ingredients, batter will be thick. Fold in vegan chocolate chips and peanuts.
Transfer mixture to baking pan and bake for 25-35 minutes, or until a toothpick inserted into the center of the pan comes out mostly clean. Leave brownies in pan to cool for at least 20 minutes before cutting into them. Store in an airtight container at room temperature; brownies should last up to 4 days.
If you wanted to use light brown sugar in this recipe, it works fine. However, it may yield a slightly less rich and chewy brownie, but it’s just as delicious!
I use salted and unroasted peanuts, but roasted and/or unsalted work fine.
These brownies are amazing on their own, but adding peanut butter and/or vegan chocolate syrup (Hershey’s brand is vegan) takes them to the next level!