Low Iodine Vegan Peanut Butter Brownies
Total time1 hr 15 min
Prep time15 min
Cook time30 min
4.7(27)
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Learn more →Ingredients
16 servings
For the flax eggs
- 2 tbsp ground flaxseed
- 6 tbsp water
For the brownies
- ½ cup coconut oil, melted and slightly cooled
- 1 cup organic cane sugar
- 1 tsp vanilla extract
- ¾ cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ tsp baking powder
- ¼ tsp salt
- ¼ cup dairy free chocolate chips
For the peanut butter swirl
- ⅓ cup creamy peanut butter
- 1 tbsp organic cane sugar
- 1 tbsp coconut oil, melted
Instructions
- 1
Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides.
- 2
In a small bowl, stir together the ground flaxseed and 6 tbsp water until combined. Set aside for 5 minutes, until the mixture thickens to a gel-like consistency.
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