A friend asked if I could make Lenten brownies for him. I know a few years ago I made vegan brownies with bananas, but I cannot find the recipe anywhere! Looking over a few classic brownie recipes, though, I realized this is one of the easiest desserts to veganize, and these vegan Chocolate Peanut Butter Brownies were born 😀
I replaced the butter with peanut butter, and egg is replaced with banana. I was also able to cut down on refined sugar thanks to the natural sweetness of the bananas. For my friend, I kept them extra “healthy” (I mean, they’re still brownies) by using chopped dates in place of chocolate chips. I’ve tried this recipe with a gluten free flour mix and it worked just as well, although the brownies were a little fudgier – is that a bad thing?? Nope.
Bake until beautiful 🙂
I didn’t even get to try one whole brownie because they were promised to another, but…I cut off a piece to make a nice, even square. And it was wonderful.
Chocolate Peanut Butter Brownies
3/4 C natural peanut butter
8 squares unsweetened chocolate*
1 1/2 C sugar
2 ripe bananas, mashed
1 tsp vanilla
1 C flour
optional: chopped nuts, chocolate chips, dried fruit, etc
Preheat oven to 325.
In medium saucepan, heat peanut butter on low for approximately 5 minutes. Add chocolate and stir until completely melted. Add sugar and stir to incorporate. Add mashed bananas and vanilla, and stir until incorporated. Add 1 C flour, stir to incorporate. Removed from heat and fold in optional ingredients.
Pour batter into a greased 9×13″ baking dish. Bake at 325 for 25 to 30 minutes.
By the way, these are perfect for a strict fasting day since there’s no added oil!
*1/4 C vegan chocolate chips can be used in place of unsweetened chocolate squares. Since chocolate chips are sweetened, I’d recommend cutting the sugar to 1 1/4 C unless you eat like John Travolta in Michael.