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flourless peanut butter brownies
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5 from 1 vote

Vegan flourless peanut butter brownie

Simple vegan flourless peanut butter brownie
Prep Time40 minutes
Course: Dessert
Keyword: brownie, flourless, Vegan
Servings: 4 people

Equipment

  • 1 High speed blender Optional, will improve texture
  • 1 Baking tray 25cm x 25cm or 10 x 10 inches (approx)
  • 1 silicon spatula Optional, but very helpful to spread the batter

Ingredients

  • 200 ml Soy milk It can be any milk
  • 90 g Dates
  • 50 g Cocoa powder
  • 20 g Black treacle You can use maple syrup or other sweetener, it's optional, but only using dates might not make it sweet enough
  • 50 g Peanut butter It can be almond butter, or any nut butter of your preference, preferably runny (oily). Pip & Nut is my favourite
  • 25 g Almond flour
  • 1 pinch Baking powder

Instructions

  • Preheat the oven at 150 celsius or 300 Fahrenheit on fan mode
  • Add the soy milk to the blender
  • Place the remaining ingredients except from the nut butter
  • Blend until smooth, it has to make a very thick batter
  • Place the batter in a small baking tray
  • Make it smooth using a silicon spatula
    brownie batter in a tray
  • Use a chopstick to get the butter into the mix, and make some waves until you make a nice pattern
    peanut butter being hold in a chopstick to pour into brownie batter
  • Put the tray into the oven for about 38 minutes
  • Let it rest for about 20, or even wait and put it in the fridge before cutting it (hardest part!)
  • Enjoy!
    flourless peanut butter brownies

Video

Notes

  • Emphasis on 'runny' peanut butter or almond butter. Almond butter feels less runny even if it is supposed to have more fat, but it also works as you can see on the pictures
  • You can use date syrup, maple, and other things to make it more sweet, but I think molasses give it a great taste and texture
  • You can also use chocolate chips if that's your thing
  • Milk goes first, then the rest of the ingredients or they could get stuck
  • The oven needs to be at relatively 'low' temperature (150 celsius or 300 Fahrenheit) because otherwise it can burn, and it takes a bit longer on the oven. That's one disadvantage of using almond flour
  • The batter needs to be very think! if it is runny, it will probably not work and something may have gone wrong with the ingredients. Add more almond flour if this happens