Peanut Butter & Chocolate Brownies
Active Time: 15 minutes | Total Time: 40 minutes (plus cooling time) | Serves 16 | Vegan | Gluten Free
- Nonstick vegetable oil cooking spray
- 3 tablespoons flaxseed meal
- ¼ cup coconut oil
- 1 cup semisweet chocolate chips
- ½ cup chunky peanut butter
- ¾ cup granulated sugar
- 1 teaspoon pure vanilla extract
- ½ cup brown rice flour
- ¼ cup tapioca flour/ starch
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
Heat the oven (with the oven rack in the middle) to 350°F. Spray an 8 x 8-inch square baking pan with cooking spray. Line the bottom with parchment paper, leaving an overhang on two sides.
In a small bowl, stir together the flaxseed and 9 tablespoons water. Let stand for 10 minutes, or until it thickens and becomes gelatinous.
In a medium saucepan, heat the coconut oil over medium heat until melted. Add the chocolate chips and remove from the heat. Let them stand a few minutes until melted, then whisk until creamy and smooth. Whisk in the peanut butter. Then whisk in the sugar and vanilla. Add the flaxseed mixture and whisk in. Add the rice flour, tapioca flour, cocoa powder, baking soda, and salt. Whisk together until well combined.
Scrape the batter into the prepared pan and smooth the top. Bake 25 to 28 minutes, or until the top is puffed and cracked. It will feel a little underdone to the touch. You don’t want to overbake. Let cool completely on a wire cooling rack. Grab the edges of the parchment and lift the brownies onto a cutting board. Cut into 16 squares.
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