Chocolate brownies with peanut butter and purple creamy frosting!

Difficulty level: Easy 

Time required: 1 hour+

Ingredients:

Cake:

• 150 gr of vegan butter
• 200 gr of vegan dark chocolate *
• 1 tsp of vanilla extract
• 3 tbsp of peanut butter
• 6 tbsp of chickpea water
• 200 gr of coconut sugar
• 150 gr of all-purpose flour
• 4 tbsp of cocoa powder
• Pinch of salt

*you can use more chocolate (or chocolate chips) and add it also to the top of the cake before baking

Creamy purple frosting:

• 200 gr of vegan cream cheese
• 3 tbsp of plant-based yoghurt
• 1/2 tsp of vanilla extract
• 4 tbsp of powdered sugar
• 1 tbsp of Rawnice Black Carrot powder

Directions:

1. Preheat oven to 170 C. Prepare a small baking dish,20x20 cm, and line it with parchment paper.
2. In a medium bowl, sift the flour and cocoa powder, mix.
3. In another bowl, place chickpea water, vanilla extract and sugar. Use an electric mixer and beat the mixture at high speed (around 4 minutes).
4. Cut the butter and chocolate into smaller pieces. Place them in a saucepan and melt on low heat.
5. Now add the melted mixture into the bowl with beaten sugar and chickpea water. Add peanut butter and a pinch of salt, and using an  electric mixer, mix until smooth.
6. Add the cocoa and flour mixture to the wet ingredients. Stir until combined.
7. Pour the batter into the baking pan and smooth out the surfaces (you can add more chocolate on the top if you want). Bake around 35 minutes. Cool completely before adding frosting and slicing.

Creamy purple frosting:

• Place all ingredients in a bowl and mix using an electric mixer until creamy. Store in the fridge. Spread on the brownies before serving.

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Recipe creator:  

@anna_breakfastideas

Anna is a talented photographer, originally from Poland and now living in Stockholm. She's part of our local Rawnice team, and her inspiring breakfast creations are sure to spark a joy in your taste buds!