FoodReference.com (Since 1999)
RECIPE SECTION - Over 10,000 Recipes

 

You are here > Home > Recipes

DessertsCookies 'A' to 'Ch'BROWNIES & BLONDIES >>>>> >  Chocolate Peanut Butter Brownies

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

FREE MAGAZINES
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

CHOCOLATE PEANUT BUTTER BROWNIES

 

Complete Idiot's Guide to Vegan Cooking
by Beverly Lynn Bennett & Ray Sammartano
These rich and indulgent brownies are made by layering a peanut butter-flavored brownie batter and homemade vegan chocolate ganache and then swirling them together to create a beautiful marbled effect.
Prep time: 10 to 15 minutes
Cook time: 35 to 40 minutes
Serving size: 1 brownie
Yield: 1 (9x13-inch) pan



Ingredients

• 1/4 cup soy milk or other nondairy milk of choice
• 2 TB. plus 1/3 cup nonhydrogenated vegan margarine
• 1 cup vegan chocolate chips
• 6 oz. (about 3/4 cup) firm or extra-firm silken tofu
• 1/3 cup smooth or crunchy peanut butter
• 1/4 cup cornstarch
• 1 tsp. pure vanilla extract
• 2 cups whole-wheat pastry flour
• 1 1/3 cups turbinado sugar or Sucanat
• 2 tsp. aluminum-free baking powder
• 1/4 tsp. sea salt
• 1/2 cup raw peanuts, coarsely chopped


Directions
1.
For chocolate ganache, in a small saucepan over medium heat, cook soy milk and 2 tablespoons margarine for 1 or 2 minutes until margarine melts and soy milk is hot. Add chocolate chips, and stir until melted. Remove from the heat. Or place soy milk, margarine, and chocolate chips in a glass bowl; microwave for 1 or 2 minutes or until chocolate chips just begin to soften; and stir mixture until smooth. Let cool slightly for 10 minutes.

2. Preheat the oven to 350°F. Lightly oil a 9x13-inch baking pan.

3. Place silken tofu, peanut butter, remaining 1/3 cup margarine, cornstarch, and vanilla extract in a food processor fitted with an S blade, and process for 1 or 2 minutes or until completely smooth. Scrape down the sides of the container with a rubber spatula, and process for 15 more seconds.

4. In a medium bowl, combine whole-wheat pastry flour, sugar, baking powder, and salt. Add silken tofu mixture, and stir well to combine.

Thyme-ly Tip: You can make the chocolate ganache used in this recipe in larger amounts and use it as a glaze or drizzled sauce for cakes, cookies, quick breads, and other desserts, as well as sorbet and nondairy ice cream. It's also great as a dip for fresh fruit.
 

RELATED RECIPES

 

  Home   |   About & Contact Info   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2016 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
 Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.
 

FoodReference.com Logo

 

 

Popular Pages