Peanut Butter and Jelly Brownies
High-protein, flourless, dairy free, paleo, single-servings
Who does not love the classic flavor combination of the BFFs - peanut butter and jelly? Now, combine all that goodness into a fudgy, slightly gooey chocolate brownie. Are you kidding me? These brownies are irresistible. They are so moist, rich, and indulgent while bursting with delicious plant-protein from nuts and raspberry tofu. This is a fun baking recipe to make with kids. The brownies are easy to whip up and to share with friends. But be careful, you might have no healthy treat left for yourself, once your family and friends get a taste of them.
Peanut Butter and Jelly Brownies
© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2020
Ingredients
Raspberry Cream
6 ounces silken tofu
1/4 cup maple syrup
1/4 cup raspberry jam
Brownies
Wet
2 cups (16 oz) peanut butter, unsalted
1 and 1/4 cups maple syrup
2 tablespoons refined coconut oil, melted
2 tablespoons water
1 tablespoon vanilla extract
4 large eggs
Dry
1 cup dark chocolate chips
1/2 cup unsweetened cacao powder
1 teaspoon baking soda
1/2 teaspoon salt
Makes 24 brownies
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Instructions
Raspberry Cream
1. Blend tofu, maple syrup and raspberry jam in a food processor until it turns pink and exceptionally smooth, about one minute. Set aside.
Brownies
2. Preheat oven to 350ºF/180ºC. Prepare 2 12-cupcake-tins with 12 paper cups. 24 in total.
3. In a large bowl, combine wet ingredients: peanut butter, maple syrup, melted coconut oil, water, vanilla extract and eggs. Whisk well to combine.
4. Add dry ingredients: chocolate chips, cacao powder, baking soda and salt. Gently mix until just combined.
5. Using a large ice cream scooper, scoop brownie batter into each cupcake holder. With a tablespoon scoop a heaping dollop of raspberry cream into the center of each brownie.
6. Bake for 18 to 20 minutes. Do not overbake brownies; they will continue to firm up as they cool.
Photos by Milkshake Creative
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