Nutty Chocolate Brownies

If I had to choose one baked good to eat for the rest of my life (and I pray that never becomes a reality) then it would be chocolate brownie.

Since becoming vegan I’ve indulged in every gooey, nutty, chocolatey brownie I could get my hands on, but after a while, buying them from niche cafes becomes a touch expensive.

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So I present to you: the easiest, nutty chocolate brownies.

This recipe was inspired by the Chocolate Covered Katie almond butter brownies, since I loved her concept of a flour-free version that uses nut butter and maple syrup.

My recipe calls for crunchy peanut butter instead (my favourite kind) and a good 3/4 cup of maple syrup since we’re talking dessert here. The result is simply exquisite!

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The recipe comes together quickly (5 minutes), and only takes 12 minutes to bake. Meaning you could have a perfectly delicious dessert in a flash without too much hard work.

I find this recipe is really kind on my tummy given it lacks refined flour (something I’ve been trying to avoid as of late). The other ingredients can be found in almost any pantry, proving that vegan desserts needn’t be expensive nor require complex ingredients.

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This recipe has become my go-to after work treat and I always have a batch ready to serve my flatties and guests. If you want it even sweeter then by all means use more maple syrup, but after recipe testing roughly 10 times, I found 3/4 cup to be justtttt right.

I’ve never tested a recipe this much before so you can be assured hard work has been put in to get every measurement perfect. Sometimes I used more oats while other times I used wayyyyy too much maple syrup. Oops.

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As always, I’m super keen to see your pictures and how you’ve put your own twist on my recipes. Use the hashtag #thehungrypiggy on Insta and I’ll keep an eye out!

Nutty Chocolate Brownie

  • Difficulty: easy
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Ingredients

  • 1 cup rolled oats (blended into a flour)
  • 1/2 cup cacao powder
  • 1/4 teaspoon of salt
  • 2 teaspoons of baking soda
  • 1 cup natural crunchy peanut butter
  • 3/4 cup good quality maple syrup

Directions

  1. Preheat oven to 180 degrees celsius.
  2. In a food processor or nutri-bullet, pulse the oats into a fine flour.
  3. Add oats to a bowl and combine with other dry ingredients.
  4. Add peanut butter and maple syrup and combine. The batter will be thick (this is ok).
  5. Line a tin with baking paper and scoop mixture into tin. Since the mixture is so thick, you’ll have to really spread it out to cover the tin thoroughly. I use the back of my mixing spoon to do so.
  6. Bake for 12 minutes. Leave to sit for at least 20 minutes before serving with your favourite ice cream, cashew cream, or enjoy as is.