And I’m Back…Dairy Free Chocolate Peanut Butter Brownies

So apparently the gauntlet has been thrown. I too apologize that I’ve been MIA for so long. Life got in the way and well, I got a little lazy. I promise I have lots of holiday baking in the works, so you can expect some good posts throughout the next few months. And while Jen’s hat was nice and all, it won’t fill your belly with happiness now will it?

A couple of months ago my middle sister was having a rough go of it. She’d just moved to a new city and was dealing with a deadbeat landlord and all the change a move can bring. I decided I was going to make a care package for her since I always love getting mail and love it even more when said mail is in present form. I figured it would make a crappy day or week seem a little bit better. The only problem is that due to my precious little niece’s milk allergy, my sister isn’t able to eat any dairy. This threw a wrench into my plan to bake something tasty for the care package.

After a few searches online I settled on some chocolate peanut butter brownies. I was a little apprehensive since the ingredient deck seemed a little odd, but they turned out great! You can’t really tell that there is no butter or flour…there’s just chocolately goodness.  And since there is no flour, these are gluten free as well. So go ahead, make some brownies and while you are at it, send a care package to someone to let them know you are thinking of them 🙂

Dairy Free Chocolate Peanut Butter Brownies

From About.com

For the Brownie Base:

  • 1 16-ounce jar smooth almond butter
  • 2 large eggs
  • 1 1/4 cup pure maple syrup
  • 1 T. vanilla extract
  • 1/2 cup pure unsweetened cocoa powder
  • 1/4 t. salt
  • 1 t. baking soda
  • 1 cup dark dairy-free chocolate chips (try Whole Foods)

For the Peanut Butter Filling:

  • 4 T. dairy-free gluten-free soy margarine, such as Earth Balance
  • 1/2 cup confectioners’ sugar
  • 3/4 cup smooth peanut butter
  • 1/4 t. salt
  • 1/2 t. vanilla extract

Preparation:

1. Preheat the oven to 325 F. Lightly grease a 9″x13″ baking dish and line with parchment paper

2.  In a large bowl, beat the almond butter until smooth. Add the eggs, one at a time, beating in each egg. Add the maple syrup and vanilla, beating until all ingredients are incorporated  In another small bowl, sift together the cocoa powder, salt and baking soda. Slowly add this mixture to the almond butter mixture, beating until just combined and smooth. Fold in the dairy-free chocolate chips using a spatula.

3. In another large mixing bowl, mix together the  soy margarine, powdered sugar, smooth peanut butter, salt, and vanilla extract until smooth and creamy.

4. Pour  brownie batter into the prepared pan. Drop dollops of the peanut butter filling onto the batter. With a knife, very carefully swirl the peanut butter filling into the brownie filling. This can be done by starting at one corner and slowly going down in a row and then over and up again.  Imagine making a big squiggly line across the pan. Don’t mix, just make a decorative swirl.

5. Bake for about 45 minutes or until a toothpick comes out clean. Allow for the brownies to cool completely before trying to cut them.

My swirls weren’t so great!

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