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Peanut Butter and Strawberry Jam Swirled Cocoa Brownies


Ingredients

Scale
  • 2/3 cup granulated sugar
  • 2 flax eggs (2 tbs. ground flax seed mixed with 6 tbs. water)
  • 1 tsp . vanilla extract
  • 3 tbs . date paste
  • 2/3 cup all purpose flour
  • 1/2 tsp . baking powder
  • 7 tbs . cocoa powder
  • pinch of salt
  • 1/2 c . non-dairy milk
  • 1/3 c . peanut butter (smooth)
  • 3 tbs . strawberry jam

Instructions

  1. Preheat oven to 350 degrees F. Grease an 8 x8 square pan and set aside.
  2. In a medium bowl, combine sugar, flax eggs, vanilla, date paste, flour, baking powder, cocoa powder, salt, and non-dairy milk. Mix until combined and all lumps are gone. Pour batter into prepared pan and swirl in peanut butter and jam. For extra crispy brownies, freeze batter for 1-2 hours in pan before baking.
  3. Bake for 20-25 minutes, or until middle is set and edges are crispy. These can be under baked or over baked, depends on your brownie preference.
  4. Store at room temperature for up to a week.