A rich and chewy chocolate brownie with a layer of smooth peanut butter, whole peanuts, coated in dairy-free chocolate, topped with a drizzle of peanut butter and more nuts.
These brownies give me serious ‘Snickers‘ vibes with a tasty saltiness.
Brownies are a treat in themselves, but up the indulgence with a layer of delicious smooth peanut butter, whole peanuts, wrapped in dairy-free chocolate- who’s drooling?
These brownie selling points:
- The brownie is super quick & easy to make
- It’s fudgy and chewy
- The chocolate coating is rich, topped with salt, compliments the peanut butter
- The peanut butter works a treat to top off the brownies
- They’re the perfect combination of sweet and salty
Ingredients you’ll need (jot these down for your next shopping trip):
- Ground Flaxseed + water
- Dairy-free butter / margarine
- Light brown sugar
- Caster sugar
- Light brown sugar
- Cocoa powder
- Baking powder
- Self raising flour
- Whole peanuts
- Peanut butter
- Dairy-free dark chocolate
- Sea salt (optional)
Looking for more chocolate recipes? Look no further:
Preparation: 15 minutes
Baking time: 30 minutes
Makes: 12 (depending on size)
Ingredients for the brownies
- 4 tablespoons of flaxseed + 8 tablespoons of water
- 140g of dairy-free butter/ margarine
- 120g of light brown sugar
- 200g of caster sugar
- 120g of cocoa powder
- 1 teaspoon of baking powder
- 200g of self-raising flour
- 15g of peanuts
Ingredients for the peanut layer
- 100g of smooth peanut butter
- 20g of peanuts
Ingredients for the chocolate coating
- 200g of dairy-free dark chocolate
1. Preheat oven to 180 degrees c fan, and line an 9×9 inch baking tin with grease-proof paper.
2. Make the flax eggs.
Add 4 tablespoons of ground flaxseed into a small bowl and add in 8 tablespoons of water. Stir to combine then set aside to thicken. This will take around 10 minutes.
3. In a large mixing bowl, add in the dairy-free butter/margarine, both sugars and flax egg. Whisk to combine until light in colour.
4. Add in the cocoa powder, baking powder and flour. Mix until a thick brownie batter.
5. Spoon then spread the batter into the lined tin, making sure to get it as flat as possible.
Smooth out using the back of a spoon or offset spatula.
6. Place the tin into the oven and bake for around 25-28 minutes. You will know its baked when you put a skewer or tooth pick down the centre and it comes out ‘just’ clean. Too clean shows that it’s overbaked. Too wet with dough shows that it’s under-baked. Don’t over bake or it will go like a biscuit texture, you want it to have a fudge like texture.
7. When the brownie is ready, remove from the oven and allow to cool. Keep the brownie in the tin.
Method (peanut layer)
1. Add the peanut butter into a small saucepan and place on the hob over low / medium heat. Use a heat proof spatula or wooden spoon to keep it stirring to prevent it burning. You want to melt the peanut butter until liquid.
2. Carefully pour the peanut butter onto the brownie base, levelling off with a spoon. Be very quick as this caramel sets quite quickly. Sprinkle over the whole peanuts.
3. Refrigerate or freeze for 1 – 2 hours before coating. Make sure the peanut butter has fully set, if not, it will be very gooey and a little bit of a nightmare to coat in chocolate.
Chocolate coating (method)
1. Fill a small saucepan 3/4 full with water, creating a bain-marie, place onto the hob over low/ medium heat.
Finely chop the dark chocolate and place 3/4 of it into a heatproof bowl. Place the bowl on top of the saucepan and allow to melt. You’ll need the other 1/4 of the chocolate to temper it.
You’ll want to temper this chocolate. Check out this amazing tutorial on how to temper chocolate.
2. Lift the peanut brownie out of the tin, cut into equal sized squares using a sharp knife.
3. One by one, balance the brownie squares on a fork or spatula, and using a spoon, pour the chocolate over the bars, allowing any excess chocolate to drip back into the bowl.
Don’t try to dunk the squares as that risks the peanut butter melting with the hot chocolate.
Repeat for all squares. Place them onto grease proof paper and pop into the freezer for 5 minutes or fridge for 20 minutes to allow the chocolate to set.
Decorate with a drizzle of peanut butter and whole peanuts.
Serve with a sprinkling of sea salt (optional).
Store in a sealed container in the fridge. Best enjoyed within a week of making.
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