Chocolate Peanut Butter Brownies

5 from 5 votes

Chocolate Peanut Butter Brownies with chocolate pieces and cranberries. Can you imagine all of those flavors in one bite?

Course Dessert

Cuisine Brownies

Prep Time 20

Cook Time 20

Total Time 40

Servings Brownies

Calories 165kcal

Author Ginny McMeans

⅔ cup whole wheat pastry flour
½ cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
¾ cup brown sugar firmly packed
¼ cup peanut butter creamy
¼ cup coconut oil melted and cooled
2 tablespoons flax seed meal mixed with 6 tablespoons water this equals two eggs
2 teaspoons vanilla extract
½ cup dairy-free milk
½ cup dried cranberries
½ cup chocolate chips

Mix the flax seed meal and the water together and then set aside to gel (the gelling will only take minutes).
Butter a 8" Square Baking Pan with vegan butter.
In a medium bowl mix the flour, cocoa powder, baking soda, baking powder and salt together.
In a large bowl use a Hand Mixer and beat the oil, peanut butter, brown sugar, milk and flax seed meal mixture together.
Add the vanilla and mix.
Add in the flour mixture - half at a time.
Fold in the cranberries and chocolate chips.
Turn into the prepared baking pan and smooth out evenly to all edges.
Bake at 350 degrees for 20 minutes.
Cool on a wire rack.

Light and moist and delicious. If you are making these ahead of time for an occasion you can freeze them.

TO FREEZE:

After they have cooled you may freeze them in any of the methods shown in my article How to Prepare Food for the Freezer.

They defrost quickly so it really doesn't take any planning. Just put them on a plate for an hour or two and enjoy.