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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