Ingredients

  • 1/2 cup oat milk
  • 1 can of chickpeas, rinsed and drained
  • 2 tbsp aquafaba (liquid from a can of chickpeas)
  • 1/2 cup Orgain Plant-Based Chocolate Peanut Butter Protein Powder
  • 1/2 cup creamy peanut butter (vegan)
  • 1/2 cup cacao powder (vegan)
  • 1/4 cup maple syrup
  • 1 tsp baking powder
  • 1 tsp apple cider vinegar (or 1/2 tsp baking soda)
  • 1/4 tsp sea salt
  • 1/3 cup vegan chocolate chips

9 brownies

Instructions

9 brownies

  1. Preheat your oven to 350F.
  2. Add all ingredients except 1/4 cup peanut butter and the chocolate chips to a food processor or blender and process until you get a smooth batter.
  3. Line an 8x8 inch baking tray with parchment paper.
  4. Fold the chocolate chips into the batter and pour it into the baking tray evenly.
  5. Lastly, add the remaining peanut butter (1/4 cup) on top and create patterns using a knife or fork.
  6. Bake for 35 minutes (if you’re doubling this recipe and using a bigger tray, you’ll need to increase the baking time) and let cool before eating.

Notes: If you like it extra sweet, add 2-3 tbsp of coconut sugar to the batter.

More Information

These chocolate peanut butter brownies are plant-based, made without gluten and refined sugar. They even have our plant based protein using the Chocolate Peanut Butter flavor and did we mention they're delicious?

Vegan Chocolate Peanut Butter Fudgy Protein Brownies

Ingredients

  • 1/2 cup oat milk
  • 1 can of chickpeas, rinsed and drained
  • 2 tbsp aquafaba (liquid from a can of chickpeas)
  • 1/2 cup Orgain Plant-Based Chocolate Peanut Butter Protein Powder
  • 1/2 cup creamy peanut butter (vegan)
  • 1/2 cup cacao powder (vegan)
  • 1/4 cup maple syrup
  • 1 tsp baking powder
  • 1 tsp apple cider vinegar (or 1/2 tsp baking soda)
  • 1/4 tsp sea salt
  • 1/3 cup vegan chocolate chips

Instructions

9 brownies

  1. Preheat your oven to 350F.
  2. Add all ingredients except 1/4 cup peanut butter and the chocolate chips to a food processor or blender and process until you get a smooth batter.
  3. Line an 8x8 inch baking tray with parchment paper.
  4. Fold the chocolate chips into the batter and pour it into the baking tray evenly.
  5. Lastly, add the remaining peanut butter (1/4 cup) on top and create patterns using a knife or fork.
  6. Bake for 35 minutes (if you’re doubling this recipe and using a bigger tray, you’ll need to increase the baking time) and let cool before eating.

Notes: If you like it extra sweet, add 2-3 tbsp of coconut sugar to the batter.