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Peanut Butter Swirl Brownies

by Roxy Pope & Ben Pook from One Pot Vegan

These vegan brownies are no pale imitation of the real thing - they're rich, gooey, and swirled with peanut butter for a deliciously nutty flavour.

From the book


The ultimate treat. We swirl super-smooth peanut butter into the brownie mixture to create a more gooey texture.

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vegan margarine, for greasing
2 tbsp ground flaxseed
60g cocoa powder
150g self-raising flour
250g granulated sugar
110ml vegetable oil
2 tsp vanilla extract
100ml unsweetened plant-based milk
150g vegan dark chocolate
4 tbsp smooth peanut butter

Essential kit

You will need a a 20cm loose bottomed square cake tin.

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Preheat the oven to 180°C fan/200°C/gas 6. Grease a 20cm loosebottomed square cake tin with margarine and line with baking paper.

Put the flaxseed into a small bowl, stir in 6 tablespoons of water, then set to one side.

Combine the cocoa powder, flour, sugar and a pinch of salt in a large mixing bowl. Pour the oil, vanilla extract, milk and flaxseed mixture into the dry ingredients and stir until fully combined.

Chop the chocolate into small pieces, add to the brownie batter and give it a good stir. Pour the browniemixture into the cake tin, then spoon in the peanut butter and use a knife to drag it through the chocolate mixture and create swirl patterns. Bake for 25–35 minutes, or until a toothpick comes out clean.

Remove from the oven and leave to cool for 45 minutes before slicing.

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From the book: One Pot Vegan

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