This luscious brownie recipe comes from Kristin and her husband who live in the Chicago suburbs. Her website is suburbanvegan.com, and she subtitles it “Stories of Survival in the Land of Meat and Dairy.” Kristin is a labor and employment lawyer who likes to run in marathons.
Kristin’s been vegetarian since 1997, vegan at home since 2007, and full-time vegan since August, 2010. She loves ice cream, pizza, and cute shoes but “will have to learn to love their vegan alternatives.” Her website focuses on vegan food and fashion and the challenges of being vegan in the ‘burbs. Maybe some of you can relate to her posts! Here’s her recipe.
Peanut Butter Marshmallow Brownies
• 1 stick Earth Balance Margarine
• 2/3 + 1/4 cup sugar
• 2 teaspoons vanilla
• 1 tablespoon egg replacer
• 3 tablespoons water
• 1/4 cup unsweetened applesauce
• 1 cup flour
• 1/4 cup cocoa powder
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup Dandies marshmallows plus a few more to eat while making the brownies
• 1/3 cup peanut butter
• 4-6 tablespoons almond milk
Preheat oven to 350 F. In a medium saucepan melt margarine. Remove from heat, stir in 2/3 cup sugar and vanilla. Whisk Ener-G with water and stir into margarine mixture. Mix in applesauce.
In a medium mixing bowl, combine flour, cocoa powder, baking powder, baking soda, and salt. Mix dry ingredients into wet ingredients in two batches. Stir in 1 cup of Dandies marshmallows and pour into a parchment covered 8×8 baking pan. In the same pan, melt peanut butter with 1/4 cup sugar, adding 1 tablespoon of almond milk at a time until smooth.* Scoop the peanut butter mixture on top of the brownies and swirl it around. Bake for 25-30 minutes, until a toothpick comes out clean (just make sure you don’t poke a marshmallow).
*Or you can just spread peanut butter across the brownie. It’s not as sweet and it’s prettier, but it gets drier, which is something to consider if you are not going to eat them in one day.