Vegan Fudgy Peanut Butter Brookies (Brownie Cookies) | Delia.v Life
We know we are usually all about the guilt free desserts here. But at times when life gets a little hectic and we want to give ourselves a little (okay, maybe not so little) treat as a reward for our hard work, we definitely know how to get the party going ;)
So here's one of our go-to guilty pleasures for such an occasion. Nothing screams indulgence more than this sinful combination of peanut butter and brownie, made into a cookie! The richness and fudgy-ness(?) of this brookie, paired with the homey taste of the peanut butter literally sends us to dessert heaven in an instant.
This recipe is super easy to make and can be made gluten free AND sugar free by substituting flour and sugar with gluten free flour and erythritol, as well as using sugar free chocolate. If you're a big fan of peanut butter and chocolate, this is absolutely a must try recipe!
110g 70% Dark chocolate, chopped
25g Vegan butter/ Margarine
1 Flax egg (1 tbs flaxseed meal + 3 tbs water set aside for 15 mins)
40g Raw sugar/ Erythritol
25g Brown sugar
60g White spelt flour/ All purpose flour
10g Potato starch
10 g Cocoa powder
1/2 tsp Baking powder
Pinch of salt (optional)
40g 85% Dark chocolate, chopped
4-5 tbsp Peanut butter
1. Pre-heat the oven to 175 ºC and line a baking tray with baking paper.
2. Melt the chocolate and butter together in a heatproof bowl, using a double boiler or in a larger bowl containing boiling water. Once melted, set aside to cool slightly.
3. Whisk the flax egg, raw sugar and brown sugar together until the sugar has dissolved.
4. Add the melted chocolate to the flax egg mixture in two separate additions, mixing well after each addition, until the chocolate has been evenly incorporated.
5. Sift together white spelt flour, potato starch, cocoa powder, baking powder and salt, and add it to wet ingredients. Mix just until well combined.
6. Fold in the 85% chopped chocolate.
7. Using a cookie scoop or a spoon, transfer 1/2 tbsp of the cookie dough onto the lined baking sheet, ensuring at least 1 inch between them.
8. Spread the cookie dough out slightly with a spoon, and place about 1/2 tbsp of peanut butter in the centre.
9. Cover the peanut butter with another 1/2 tbsp of the cookie dough, ensuring that the peanut butter is fully covered.
10. Bake for 12-14 minutes. They will be soft when they come out of the oven, so leave them to cool slightly on the baking tray for about a minute before eating.
11. The cookies are best eaten warm when the peanut butter in the centre is still runny but they taste delicious when cooled too!