Watch Megan bake

Flourless Peanut Butter Brownies

© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2020

Ingredients

Tofu Cream
6 ounces silken tofu
1/4 cup maple syrup
1 tablespoon vanilla extract
1/2 cup smooth peanut butter, unsalted
Brownies
2 cups (16 oz) peanut butter, unsalted
1 and 1/4 cups maple syrup
1/4 cup water
1 tablespoon vanilla extract
4 large eggs
1/2 cup unsweetened cacao powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup dark chocolate chips
1/4 cup roasted unsalted crushed peanuts
large crystal salt

Makes 24 brownies

Instructions

1. Tofu cream: Blend tofu, maple syrup and vanilla in food processor until exceptionally smooth, about one minute. Add peanut butter and blend again until completely smooth. Set aside.
2. Brownies: Preheat oven to 350ºF/180ºC. Prepare 2 12-cupcake-tins with 12 paper cups. 24 total.
3. In a large bowl, combine peanut butter, maple syrup, water, vanilla and eggs. Whisk well to combine. Add cocoa powder, baking soda and salt. Gently mix until just combined and fold in chocolate chips.
4. Using a large ice cream scooper, scoop brownie batter into 24 cupcake tins. With a tablespoon scoop a heaping dollop of tofu cream into the center of each brownie. Crush roasted peanuts and sprinkle over brownie tops, along with large crystal salt. Press toppings into the tofu cream to make them stick.
5. Bake 16 minutes. Do not overbake brownies; they will continue to firm up as they cool.

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