Peanut Butter Swirled Fudge Brownies, made with chickpeas and Chocolate Coated Peanut Butter Squarebars, of course. The ultimate vegan PB Chocolate treat, total decadence! Thanks Amy (a.k.a. @amylecreations) for the baking genius!
Makes 1 8x8 (20cm) square baking pan
2 cans (800g) of chickpeas
1/2 cup cocoa powder
1/3 cup brown rice syrup, maple syrup, or coconut nectar
1/4 cup coconut sugar
3 tbsp coconut oil, melted
1 tsp vanilla bean paste
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/4 cup peanut butter
3 Chocolate Coated Peanut Butter Squarebars, chopped into bite sized pieces
Preheat oven to 350 F (180 C) and line a 8 x 8 square pan with baking paper.
To make a flax-egg, mix flaxseeds with three tablespoons of water and set aside to thicken.
Drain and rinse the chickpeas, then place them into a large bowl filled with water. Agitate by rubbing them between your hands to separate the skin. You may also have to squeeze some between your forefinger and thumb to push off the skins.
Discard the skins, and add the chickpeas to a food processor or high speed blender along with all other ingredients except peanut butter and Squarebar pieces. Process until mostly smooth. Stir in 2/3 of the chopped Squarebar pieces just to incorporate them.
Pour into the baking pan. Add dollops of peanut butter onto the top, and using a cake tester or skewer, run it through the mixture lightly, making swirls. Add the remaining chopped Squarebar pieces on top.
Bake for about 35 minutes. You can tell when it's ready when the edges of the brownie pull away from the pan.