This Vegan Peanut Butter and Jam Brownie recipe is an exclusive from Lucy Hosier’s new cookbook One-Pan Vegan. Click here to find out where you can order it. Lucy is the creator of the vegan food blog What Luce Eats.
Vegan Peanut Butter and Jam Brownies
These sheet pan brownies are a match made in heaven. Not only do they bake in half the time of a standard brownie, but the ratio of PB and J to brownie is almost equal, meaning every mouthful is packed with chocolate-y gooeyness.You could even swap the peanut butter for almond butter—just make sure it’s smooth and runny so you can make the pretty swirls.
How to make this recipe
Vegan Peanut Butter and Jam Brownies
Ingredients
- 1¼ cups 150 g frozen raspberries
- 1¼ cups 150 g all-purpose flour
- ¾ tsp baking powder
- ½ cup 45 g cacao powder
- ½ cup 110 g light brown sugar
- 1¼ cups 210 g dark chocolate chips, melted
- ¼ cup 60 ml dairy-free butter, melted
- 1¾ cups 420 ml dairy-free milk (at room temperature)
- 1 tsp vanilla extract
- ⅔ cup 170 g smooth, runny peanut butter, divided
- ⅓ cup 60 g fresh raspberries, halved
- 1 tbsp 10 g peanuts, halved
Instructions
- Preheat the oven to 350°F (180°C or gas mark 4) and place a piece of parchment paper on a half sheet pan (13 x 18 inch [33 x 45 cm]).
- Place the frozen raspberries in a microwave-safe bowl and microwave in 30-second intervals until they are thawed and have released their juices. Mash until smooth.
- In a large bowl, combine the flour, baking powder, cacao powder and brown sugar. In a separate bowl, combine the melted dark chocolate and butter, room-temperature milk, vanilla and ⅓ cup (85 g) of the peanut butter.
- Pour the wet mixture into the dry and stir well, then transfer the batter to the parchment-lined sheet pan. Push the mixture into the corners.
- Carefully mash the thawed raspberries with a potato masher or fork. Spoon the raspberries on top of the brownie mixture in lines, from one of the longest sides of the pan to the other.
- Repeat with the remaining half of the peanut butter so it’s spread just underneath each mashed raspberry line.
- Use a knife or skewer to make lines from one short side to the other and then repeat in the opposite direction to create the swirls. Top with the halved fresh raspberries and peanut halves and place the pan in the oven to bake for 15 to 20 minutes, or until firm but still a bit gooey inside.
- Allow the brownies to cool for 10 minutes before cutting into portions. Enjoy.
Reprinted with permission from One-Pan Vegan by Luce Hosier. Page Street Publishing Co. 2022. Photo credit: Luce Hosier. Click here to find out where you can order a copy.
About the Author
Lucy Hosier is the creator of the popular vegan blog What Luce Eats. She’s known for her accessible, fast and innovative plant-based recipes. She has worked as a recipe developer for brands such as The Food Medic, Sainsbury’s, Heinz, Albert Bartlett and more. She lives in the North East of England.
About the Cookbook
Make vegan cooking a breeze with 60 trusty sheet pan recipes that the whole family will love. Each dish is full of wholesome ingredients that come together quickly. With hands-off options for any time of day, you’ll be amazed by the wide variety of delicious plant-based meals you can make with your sheet pan including:
• Crumbled Chorizo-Style Tofu Gnocchi Bake
• Portobello Mushroom Tacos with Spicy Chipotle Coleslaw
• Shawarma Tempeh Wraps
• Pesto Sausage Rolls
• Vegan Sheet Pan Paella
• Greek-Style Focaccia
• Coffee and Walnut Scones
• Apple Galette with Salted Caramel
• Carrot Sheet Cake
No matter what you’re in the mood for, there’s a sheet pan meal for everyone!
Disclaimer: the cookbooks we feature are independently selected by our Best of Vegan editors and are in no way sponsored by the author and/or the publisher.
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