Brownies are one of the easiest things to throw together at short notice and when I’m pressed for time I love to whip up a batch to take with me to a dinner party. You know what takes the standard awesome brownie to the next level of awesomeness? Peanut butter! Just a little swirl of the stuff makes all the difference.
Note: I used a regular square pan so these brownies are pretty thick. If you use a bigger pan, you’ll get thinner brownies and you’ll need to reduce the baking time accordingly.
- 1 1/2 cups soy milk
- 1 teaspoon apple cider vinegar
- 2 cups plain flour
- 2 cups caster sugar
- 1/2 cup cocoa
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup canola oil
- 1 cup chopped chocolate or chocolate chips
- 1/3 cup peanut butter
- Preheat oven to 180°C and spray a square baking tin with oil before lining with paper.
- In a small bowl, whisk together the soy milk and apple cider vinegar.
- In a large bowl sift together the flour and cocoa before adding the sugar, baking powder and salt.
- Add the oil to the milk mixture before slowly pouring into the dry ingredients.
- Make sure it’s well combined and then fold in the chocolate chunks.
- Put the peanut butter in a bowl and microwave for a minute.
- Pour the brownie mixture into the baking tray before drizzling the peanut butter on top. Use a knife to swirl the peanut butter through and create a marble pattern.
- Bake in the for an hour until cooked through. Allow to cool before slicing and serving.