March 5, 2012

chocolate peanut butter brownies

One reason I haven't been updating as often as I should is because I can't stop making these brownies. I've even made a 9"x13" version and a chocolate-raspberry version. So ... here's a peanut-butter version!

chocolate peanut butter brownies

In a small bowl or cup, whisk together
1/4 cup unsalted peanut butter
2 Tablespoons maple syrup

until mixture is smooth. Set aside.

chocolate peanut butter brownies

In a bowl, thoroughly mix
1 cup whole-wheat pastry flour or white whole wheat flour
1/2 cup cocoa powder
1/2 tsp. baking powder
1/2 tsp. salt


On a stove top over low heat, mix together
1 cup sugar
4 oz. okara
3 oz. semi-sweet chocolate
1/4 cup almond milk or soy milk

and stir until chocolate is completely melted and ingredients are incorporated. Be careful not to let the chocolate burn. Remove from heat, and add
1/2 cup canola oil
2 tsp. vanilla

and whisk together until oil is emulsified.

Add the chocolate mixture to the dry ingredients and stir together until incorporated. Scrape batter into a lightly oiled 8"x8" pan (I used a Pyrex pan). Then drop dollops of the peanut butter mixture on top of the chocolate batter.

chocolate peanut butter brownies

Using a knife, cut through the peanut butter and chocolate batter to create a "marbling" effect.

chocolate peanut butter brownies

Bake at 325 degrees Fahrenheit for 32 minutes. Allow to cool.

chocolate peanut butter brownies

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