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Peanut Butter and Banana Fudge Brownies

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The most indulgent, fudgy brownies you’ve ever tasted. These guys use minimal flour so are about as far from “cakey” as you can get. Instead, they’re buttery, rich, and intensely chocolatey with a pleasant salty kick from the peanut butter. AKA: brownie heaven!

  • Author: School Night Vegan
  • Yield: 15 brownies 1x

Ingredients

Scale
  • 3 very ripe bananas
  • 1t vanilla bean paste or extract
  • 260 g vegan butter (ideally the kind which comes in a block, rather than spreadable)
  • 200 g cocoa powder
  • 2T soy milk
  • 450 g caster sugar (sometimes called “superfine” in America)
  • 150 g plain white flour
  • 1.5T espresso powder (or a strong, instant coffee)
  • 1t fine sea salt
  • 170 g vegan dark chocolate chips or chunks
  • 150 g peanut butter
  • pinch flaky sea salt

Instructions

  1. Preheat an oven to 190c or 170c fan. Grease a 26x20cm (10×8 inch) brownie tin with a little vegan butter. Set aside.
  2. Peel the bananas and place them in a medium bowl. Using a fork, mash them well. Add the vanilla and set aside.
  3. Place a medium saucepan over low heat and add the vegan butter. Stirring constantly, allow the vegan butter to melt fully, before adding the cocoa powder. Whisk well until you have a smooth, dark, glossy mixture.
  4. Add the bananas to the cocoa mixture and whisk well. The mixture might look a little split but don’t worry. Add the soy milk and caster sugar and whisk well. The mixture should combine and become smooth and glossy.
  5. In a separate medium bowl, measure out the flour, espresso powder, and fine sea salt. Whisk to combine.
  6. Add the flour mixture to the cocoa and sugar mixture. Stir to combine using a spatula or wooden spoon. Add the dark chocolate chips, reserving a few for the top of the brownies.
  7. Pour the brownie batter into the prepared baking tray and top with the reserved chocolate chips. Using a teaspoon, arrange the peanut butter on the top of the brownies in evenly distributed spoonfuls. Use a knife or bamboo skewer to swirl the peanut butter into the brownie batter, being careful not to overmix.
  8. Top the brownies with a sprinkle of flaky sea salt and place in the preheated oven. Bake for 40 minutes. When done, the edges of the brownies will look puffed and slightly cracked but the centre will still jiggle when the tray is moved.
  9. Place onto a wire cooling rack and allow to cool to room temperature (this will take around 30-40 minutes). Do not be tempted to slice or serve before they’re cooled as the brownies will still be very soft.
  10. Once cooled, you can either serve the brownies at room temperature or chill in the fridge for an hour. Chilled brownies will be very fudgy with a slight snap from the chilled chocolate chips. Room temperature brownies will be soft and gooey on the inside. The choice is yours!

Notes

Here’s a step by step guide to making the world’s fudgiest brownies – and lucky for you – it’s super simple!

Find it online: https://wickedkitchen.com/vegan-brownies-peanut-butter-and-banana-fudge/

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