Vegan Peanut Butter Brownies
- 1/3 cup of non-dairy milk (I used almond milk)
- 4 oz of silken tofu
- 1/3 cup of canola oil
- 2 teaspoons of vanilla
- 1/4 cup of unsweetened coca power
- 1 cup of flour
- 1 cup of sugar
- 1 tablespoon of cornstarch
- 1/2 teaspoon of baking powder
- 4 tablespoons of creamy peanut butter
- 2 tablespoons of powered sugar
- 2 tablespoons of water
Whisk the milk, canola oil, vanilla and tofu together in a medium sized bowl until tofu has become almost unnoticeable Whisk the coca power, flour, sugar, and cornstarch in another bowl, then ad to the dry mixture. Soften the peanut butter, powered sugar, and water in a microwave or stove top. Spread the brownie mixture in a 8x8 cake pan. Add the peanut butter on top of the brownies, swirl into the batter. Bake at 325 degrees for 25-30 minutes.
Yes, it snowed in Kansas City again.. in the spring! Just when I thought this coldness was leaving until the next winter season, but cold weather is always meant for baking sweets. I decided on these brownies because I was craving peanut butter, and I needed to use the rest of my tofu quickly. This recipe turned out great and I reccomend putting these in the fridge before eating. Readers, what have you been baking up lately?