Peanut Butter Brownies – Gretchen’s Vegan Bakery

I love looking at these peanut butter brownies as much as I love eating them!

Peanut Butter Cookies and  Brownies come together making baking history!

Store bought peanut butter sandwich cookies work great 

And the Aldi brand just happens to be vegan!
Of course use whatever brand you love the most or make your own!

My famous fudge brownie recipe is the base for this one

Super fudgy just the way I like them!
But of course if you have a favorite recipe of your own, by all means use it!
Or go the super easy route with my hack for perfect boxed brownies!

Notes for Success

Coffee brings out the best in chocolate and you will not taste the coffee in the final result!
However I know many people are adverse to it in their recipes; you can leave it out and use water instead

Molasses seems to be a difficult ingredient for some people
So if you cannot get it use brown sugar instead of granulated and  increase it by 1 extra tablespoon

Any cocoa powder will be fine for this recipe, read more about cocoa powder here

Peanut Butter Brownies

Fudgy, chewy & crackly just the way we love brownies to be & BONUS: there’s a peanut butter cookie in each portion!

Prep Time 25 minutes mins

Cook Time 25 minutes mins

Total Time 50 minutes mins

Ingredients  

1x2x3x

• 2 cup All Purpose Flour (250g)
• ⅔ teaspoon Baking Powder
• ⅔ teaspoon Salt
• 11 ounces Granulated Sugar *this is 17 Tbs (311g)
• 12 Tbs Vegan Butter 170g
• 4 teaspoons Molasses
• 5½ ounces Strong Brewed Coffee 162ml
• 3 ounces Semi Sweet Chocolate 85g
• 18 Tbs Unsweetened Cocoa Powder 85g
• 2 teaspoon Vanilla Extract 10ml
• 16 Peanut Butter Sandwich Cookies

Instructions 

• Grease & parchment line a, 8″ x 8″ square cake pan & preheat the oven to 350F

• Bring the vegan butter & molasses to a boil in a medium sauce pot. Turn off the heat & add the cocoa powder & the chocolate & whisk smooth then transfer to a large mixing bowl

• Add the hot coffee, vanilla & sugar to the butter/chocolate mixture & whisk smooth

• Sift the flour, baking powder & salt directly into the batter & stir just to combine, do not over mix

• Arrange the cookies in the bottom of the prepared pan, then carefully drop the batter over the cookies so it covers them completely

• Bake in a preheated 350F oven for approx 25 minutes checking with a toothpick that there is no raw batter but moist crumbs

• Cool completely then flip the pan onto a cutting board & cut into 16 portions being careful to get a cookie in each portion

Notes

Be sure to read all the notes for success section before beginning! 
Storage Brownies can be stored at room temperature in an air tight container for up to 1 week. For longer storage, keep refrigerated for up to 2 weeks. Or Freeze for up to 3 months