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
- Preheat oven to 350 degrees F. Grease an 8 x8 square pan and set aside.
- 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.
- 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.
- Store at room temperature for up to a week.