These vegan peanut swirl brownies are just the bomb! And they are somewhat healthy too! Turns out these gluten free brownies with no white sugar or flour are the best brownies I have ever made or tasted, so even if we can have gluten in our family, we still prefer making these over every other brownies recipe out there (and we have tried a lot of recipes!)
They are moist, gooey, chocolatey and dangerously delicious, and they are all that you want a brownie to be. Serve them with an ice cold glass of almond milk for a real treat. Life is too short not to eat good things and spoil yourself once in a while.
Note: chickpea flour does NOT taste good uncooked. IThis unpleasant taste dissapears completely after cooking. So you don’t want to lick the bowl after making these. Kids will be dissapointed, but only until the baked brownies come out of the oven – then the smiles are back on!
Ingredients for about 16 small brownies:
- 145 grams coconut oil (have anyone tried swapping the oil for apple sauce or something? Please let me know)
- 200 grams dark, vegan chocolate
- 1/2 cup aquafaba
- 150 grams coconut sugar (or regular sugar if you prefer)
- 1 tsp vanilla extract
- 150 grams chickpea/gram flour, sifted
- 20 grams cocoa powder, sifted
- 1 tsp baking soda
- 100 grams chopped dark vegan chocolate
- Handful of chopped (or whole) peanuts, I use regular salted peanuts but you can use the natural kind of you want
- About 1/2 cup runny natural peanutbutter for the swirl
This is how you do it:
Set the oven to 350 F (180 C) and dress a baking dish with parchment paper. My dish is about 20 x 30 centimeters.
Melt the 200 grams of dark chocolate together with the coconut oil. Let it cool slightly while you prepare the rest of the ingredients.
Add aquafaba, coconut sugar and vanilla extract into a bowl. Use a handmixer (or real muscle work) and whip it into a fluffy cream. If you whip long enough, it will turn into merengue, you only want it to be like a slightly runny glossy white whipped cream. Add the melted chocolate mixture and sift (important, since chickpea flour easily lumps and you DON’T want any chickpea lumps in your brownies!) the chickpea flour and cocoa powder into the batter. Add the baking soda as well, and whip for a few seconds, only so it mixed well together. Put away the electric mixer and stir in the chopped chocolate and the peanuts by hand.
Pour the batter into the baking dish. Place some large dollops of peanut butter all around the cake, as much as you want. Drag a fork through the batter so that you get that swirly look. Don’t stir too much, then you’ll just get an orange colored bownie that doesn’t look fancy at all (but still taste good).
Bake the brownies for about 40 minutes. The cake should be a little “wibbly wobbly” when you take it out of the oven, but not runny. If it’s too loose, give it 5-10 more minutes in the oven, but be careful not to bake it for too long, so it gets dry (been there).
Take the cake out and let it cool completely. I prefer making this the day before serving and let it cool in the fridge overnight. Then it’s really fudgy and gooey. But you can of course serve it wam if you want. You’ll get nicer looking squares by letting it cool first, though.
Serve the brownies with vegan whipped cream (I love coconut cream) or vegan ice cream, and maybe some fruit or berries. Yum!