Thursday, March 12, 2009
VEGAN PEANUT BUTTER SWIRL BROWNIES! (SF AND CAN BE GF)
BRYANNA’S VEGAN PEANUT BUTTER SWIRL FUDGE BROWNIES
(Soy-Free and can be GF)
Makes 16 squares
3 TBS. oil
3 TBS. boiling water
1 c. packed brown sugar
1/2 c. organic cocoa powder (unsweetened)
2 tsp. pure vanilla extract
1 TBS. grated orange zest (organic, if possible— orange part only)
1/4 c. water
1 TBS. whole flax seeds OR 1 1/2 TBS. ground flax seed (flax meal)
1TBS. Ener-G egg replacer powder or Orgran No Egg (in my experience, other types don’t work in this recipe)
1/2 c. regular whole wheat flour or unbleached flour (NOT pastry flour) OR a GF flour mix
1/2 tsp. baking powder
1/4 tsp. salt
PEANUT BUTTER SWIRL:
Mix together in a bowl:
1/2 c. natural peanut butter (or you could use other nut butters, such as hazelnut)-- use a brand that is fairly runny, not dry
1/3 c. packed brown sugar
2 tsp. Ener-G Egg Replacer or Orgran No Egg (see note above) beaten with
2 TBS. water
1 TBS. flour
1/4 tsp. pure vanilla extract
Preheat the oven to 350 degrees F.
In a small bowl mix together the oil and boiling water, then whisk in the sugar until dissolved. Whisk in the cocoa, vanilla and orange zest until well combined. Set aside.
Place the 1/4 c. water, flax seeds (or ground flax) and egg replacer in a blender or mix with a stick/immersion blender. Blend on high for several minutes, until the mixture is “gloppy” like slightly beaten egg whites, with little brown flecks of flax skin throughout. Fold this into the cocoa mixture.
In a small bowl, mix together the flour, baking powder, salt and nuts. Add the flour mixture to the cocoa mixture and stir briefly.
Spread brownie batter in an 8” square baking pan, greased lightly with margarine or sprayed with pan spray or oil from a pump sprayer. (You can line the bottom with baking parchment, if you wish.)
Mix up the Peanut Butter Swirl mixture. Drop the mixture in small “blobs” evenly spaced over the brownie batter.
Swirl the peanut butter mixture through the batter with a knife, as if making a marble cake.
Bake for 25 minutes.
Cool on a rack (yes, you have to wait!), then cut into 16 squares.
Nutrition (per square): 165.6 calories; 34% calories from fat; 6.8g total fat; 0.0mg cholesterol; 61.7mg sodium; 202.5mg potassium; 25.7g carbohydrates; 2.3g fiber; 18.4g sugar; 23.4g net carbs; 3.2g protein; 3.4 points.