These peanut butter and jelly-inspired sheet pan brownies from the One-Pan Vegan cookbook are a match made in heaven. Not solely do they bake in half the time of an ordinary brownie, however the mixture of peanut butter and jelly to brownie is full of nostalgic goodness.
What you want:
1¼ cups frozen raspberries
1¼ cups all-purpose flour
¾ teaspoon baking powder
½ cup cacao powder
½ cup gentle brown sugar
1¼ cups vegan darkish chocolate chips, melted
¼ cup vegan butter, melted
1¾ cups vegan milk, room temperature
1 teaspoon vanilla extract
⅔ cup easy peanut butter, divided
⅓ cup contemporary raspberries, halved
1 tablespoon peanuts, halved
What you do:
- Preheat oven to 350 levels and line a half sheet pan with parchment paper.In a microwave-safe bowl, place frozen raspberries and microwave in 30-second intervals till thawed. Mash till easy.
- In a big bowl, mix flour, baking powder, cacao powder, and brown sugar. In a separate bowl, mix melted darkish chocolate, butter, milk, vanilla, and ⅓ cup of peanut butter. Pour moist combination into dry and stir effectively, then switch batter to parchment-lined sheet pan. Use a spatula to even out.
- Spoon raspberries on high of brownie combination in strains, from longest sides of pan to different. Repeat with remaining half of peanut butter, so it’s unfold simply beneath every mashed raspberry line. Use a knife to make strains from one quick aspect to different after which repeat in wrong way to create swirls.
- Prime with halved contemporary raspberries and peanut halves and place pan in oven to bake 15 to twenty minutes, or till agency however nonetheless a bit gooey inside. Permit to chill 10 minutes earlier than reducing into 12 parts.
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