Ok, so these egg-free, butter-free brownies may appear (almost) virtuous but these neither represent a health food or taste like an old cardboard box. Rather, they are like little chewy squares of peanut and chocolate heaven! Go on try not to eat the whole batch. I dare you.
¾ cup plain flour
¾ cup whole-wheat flour
½ tsp baking powder
1 ¼ cup brown sugar
¾ cup smooth peanut butter
½ cup safflower oil (or vegetable oil)
¼ 2 tbsp milk (soy milk could also work well)
3 tbsp bittersweet or semisweet good quality chocolate (melted)
1 tsp pure vanilla extract
1/3 cup walnuts
Grease an 8” x 8” baking tin with cooking spray. Preheat oven to 180C.
Combine flours and baking powder in a bowl. In a separate bowl, stir together the brown sugar, peanut butter, oil, milk, melted chocolate, and vanilla. Add wet mixture to the dry ingredients and add walnuts. Stir until well incorporated. Spread and press mixture (which will be thick) evenly into prepared tin and smooth the top with back of a spoon. Bake for 30-35mins, or until edges are golden brown and the centre appears cooked. Let cool completely before cutting.