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Vegan chocolate brownies with peanut butter

By Stavri Kaourani

Preparation time: 15 minutes

Cooking time: 25 minutes

Difficulty: 3/10

Serves: 8-10


  • • 1/2 cup coconut oil at room temperature
  • • 1 cup soft brown sugar
  • • 0/5 cup peanut butter smooth
  • • 1 cup flour for all uses
  • • 1 tsp baking powder
  • • 1 pinch of salt
  • • 1 tsp of vanilla extract
  • • 0/5 cup cocoa powder
  • • 3 tbsp diluted coffee (eg filter powder or instant)
Egg replacement:
  • • 2 tbsp ground flaxseed in
  • • 5 tbsp of water

Cooking Method

  1. Preheat the oven to 180 degrees and butter a rectangular pan about 20 X 20 in size.
  2. In a large bowl, beat the flour, sugar, cocoa powder, salt and baking powder.
  3. 3. Mix the ground flaxseed with water in a bowl and leave the mixture for 10 minutes.
  4. In another bowl, mix the coconut oil, flaxseed mixture and vanilla. We transfer them to the solid materials until all the materials bind well. Finally add the coffee.
  5. Transfer the mixture to the pan and make sure it spreads evenly in the corners.
  6. Distribute the peanut butter with a spoon at various points above the brownie’s mixture and with the tip of a knife spread it with gentle movements over the entire surface.
  7. Bake the brownie for 25-30 minutes.
  8.  Remove from the oven and let the pan cool for 5-10 minutes before cutting it into pieces for serving.


Nutritional information:
For a portion of 60 g

Calories: 300kcal
Fat: 19.5 g
Saturated: 10 g
Carbohydrates: 28 g
Fiber: 5 g
Sugars: 14g 
Proteins: 6 g