Pregnancy Friendly Vegan Espresso Swirl Peanut Butter Brownies
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Learn more →Ingredients
16 servings
For the brownie batter
- ½ cup vegan butter
- 1 cup vegan chocolate chips
- ¾ cup organic cane sugar
- ¼ cup unsweetened cocoa powder
Ingredient notePregnancy guidance caps caffeine at about 200 mg a day. This recipe has roughly 33 mg per serving.
- 2 tbsp instant espresso powder
Ingredient notePregnancy guidance caps caffeine at about 200 mg a day. This recipe has roughly 33 mg per serving.
- 1 tsp vanilla extract
- 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water, rested 5 minutes)
Ingredient noteThis ingredient is made without egg, so the raw-egg caution does not apply to it during pregnancy.
- ¾ cup all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
For the peanut butter swirl
- ½ cup creamy peanut butter
- 2 tbsp organic cane sugar
- 2 tbsp plant-based milk
Instructions
- 1
In a small bowl, stir together 2 tbsp ground flaxseed and 6 tbsp water until combined. Set aside for at least 5 minutes, until the mixture thickens to a gel.
- 2
Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides.
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