Try out a twist on a classic with these peanut butter and chocolate swirl brownies by Bettina Campolucci Bordi from Bettina's Kitchen.
(Makes one tray)
Ingredients:
190 grams melted Islands Chocolate Buttons
80 grams melted plant butter (or normal)
160 grams brown sugar
1 flax egg (1 tbsp of ground flax + 30 ml water)
120 ml plant milk
140 grams flour
1/2 tsp of baking powder
Pinch of salt
100 ml of Manilife peanut butter (deep roast) crunchy or smooth
1 bar of 100% Islands Chocolate (broken into pieces)
80 grams melted plant butter (or normal)
160 grams brown sugar
1 flax egg (1 tbsp of ground flax + 30 ml water)
120 ml plant milk
140 grams flour
1/2 tsp of baking powder
Pinch of salt
100 ml of Manilife peanut butter (deep roast) crunchy or smooth
1 bar of 100% Islands Chocolate (broken into pieces)
Method:
Preheat the oven to 170 degrees. In a small pan, add butter and melt on a low heat. While the butter is melting, make the flax egg by adding ground flax and water and let it soak up. Once the butter has started to melt, add in the chocolate buttons and let those melt too. Once everything has melted, take off the heat and add to a bowl and add the sugar. Stir until the sugar has dissolved.
Add the flax egg, plant milk, flour, baking powder and a pinch of salt and mix well. Chop up the 100% bar into small pieces and add to the mixture and give it another mix. Prepare and line a baking tray with greaseproof paper and pour the mixture in and smooth out with the back of your spatula. Choose either the crunchy or smooth peanut butter and dollop on top, then swirl with the back of a spoon to make the lovely peanut butter swirls.
Cook in the oven for 30 minutes. It will seem uncooked when you take it out, but once you have allowed it to cool, you will cut slices of fudgy dream brownie.
