Chocolate peanut butter brownies {London marathon fundraising}

These brownies are gooey, rich, decadent, and incredibly satisfying. They are crisp at the edges, chewy in the middle, and all around delicious. If you want a mid-afternoon pick me up, after dinner treat, or weekend indulgence...these have you covered.

I took a break from my marathon-focused posts last week, and so all of a sudden marathon day seems to be creeping up. There are just 58 days to go! I have now run 215 training miles since January the 1st, and they have taken in (quite literally) rain, snow, sleet and hail. The weather is starting to warm up now and with spring on the horizon, the hardest part of my training may be behind me.



These would make a great post-run treat, but you don't have to be preparing for a marathon to enjoy them. They are rich enough that a small square goes a long way, so it's easy to feel satisfied with a single serve.

Chocolate peanut butter brownies

Rich, decadent and incredibly satisfying, these brownies will satisfy the strongest of chocolate and peanut butter cravings

Vegan

Lightly adapted from a BBC Good Food recipe

Print recipe

Ingredients

175g + 50g peanut butter, divided

150g + 50g dark dairy free chocolate (mine was 60% cocoa), divided

280g brown sugar

Egg replacer to the equivalent of 3 eggs, or 3 tbsp chia seeds soaked in 1/2 cup water

100g flour

1 tsp baking powder

Method

Preheat your oven to 160'C and line a square baking dish.

Combine the 175g peanut butter, 150g dark chocolate and brown sugar in a saucepan and heat over low-medium heat until melted. Remove from the heat and stir in the egg replacer or chia seeds and water, and then the flour and baking powder. 

Transfer the batter to your prepared pan. Melt the reserved 50g peanut butter on low power in the microwave or over low heat on the stovetop. Drizzle over the top of the batter.

Bake for approximately 30 minutes, until the top is crisp but the centre is still soft. After removing from the oven, melt the reserved 50g chocolate and drizzle over the top. Allow to cool in the pan before cutting.

                                                                                                                               

This post is part of my fundraising efforts for the 2015 London Marathon. I am running for Beat, the UK eating disorder charity. If you liked this recipe and are in a position to make a donation, I'd be grateful for any contribution you could spare! You can make a donations of any size on my fundraising page.

Check out my introductory post and my fundraising page for more information. 

Days until the marathon: 58                    Training miles logged in 2015: 215

                                                                                                                               

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