Indulgent chocolate brownies
100 grams Planet Plant-Based smooth peanut butter
100 grams applesauce (100% apples)
115 grams Planet Plant-Based date syrup
2 tbsp ground flax seeds + 6tbsp warm water
50 grams oat flour (GF certified)
50 grams cocoa powder
1/4 tsp baking powder
1/8 tsp salt dark chocolate chunks, optional
Coconut yogurt, to serve
To a small mixing bowl add ground flax and water to make a flax egg. Set aside to gel. Preheat oven to 170C.
Combine peanut butter, apple sauce, date syrup and flax egg in a large mixing bowl. Add GF oat flour, cocoa, baking powder and salt. Whisk to combine, batter will be thick. If you want to add chocolate this is the right time; reserve a few chunks to scatter on the surface of the brownies.
Line a 20x20cm cake tin with parchment paper, leaving the ends loose for easy lift once brownies are baked. Transfer the batter to prepared tin and bake for 25-30 minutes. The surface of the brownies will be solid but the center should still have some give to it.
Cool the brownies completely (at least 3 hours) before slicing and serving with a dollop of coconut yogurt. Leftovers can be stored in an airtight container for up to three days.