Peanut Butter and Raspberry Brownies

First of March, first day of Spring! Although it does not feel like it here in London. And World Book Day. But what I most resonate with today is National Peanut Butter Lovers Day. I’m one of those people, yes. And I want to share with you my favourite brownie recipe, upgraded with lots of peanut butter. I present to you the peanut butter and raspberry brownie!

You can get really creative with this recipe. The base is your typical dairy-free, egg-free, vegan recipe on top of which you can add as much peanut butter (almost!) and raspberries as you want. You can even use raspberry jam and create delicious intertwined swirls of peanut butter and raspberry jam. What a dream!

THIS RECIPE IS
  • Easy
  • Delicious
  • Full of peanut butter
  • Vegan


Print Recipe
Peanut Butter and Raspberry Brownies
Delicious, indulgent brownies loaded with peanut butter and raspberries.
Course Dessert
Prep Time 10 minutes
Cook Time 25 minutes
Servings
squares
Ingredients
Course Dessert
Prep Time 10 minutes
Cook Time 25 minutes
Servings
squares
Ingredients
Instructions
  1. Sieve the flour and cocoa powder into a bow
  2. Add the sugar and mix
  3. Melt the chocolate and set aside
  4. Scrape the seeds of one vanilla pod into a separate bowl
  5. Stir in the oil and milk
  6. Pour the liquid ingredients onto the dry ones and mix
  7. Add the melted chocolate and combine
  8. Transfer into a greased tray quickly
  9. Drop dollops of peanut butter into the batter
  10. Sprinkle chopped peanuts and fresh raspberries
  11. Bake at 180 Celsius for 20-25 minutes

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