Vegan Peanut Butter Cup Brownies
Makes 18-20 cup brownies; frosting is enough to frost 20 cup brownies
Ingredients
Brownies
- 2 cups flour
- 1 ¾ cups evaporated cane juice sugar
- ¾ cup unsweetened cocoa powder
- 1 tsp baking powder
- 1 tsp sea salt
- ¾ cup vegetable oil
- ¾ cup water
- ¼ cup white wine
- ¼ cup ginger ale
- 1 tsp vanilla extract
- ¼ bag vegan chocolate chips (most chocolate chips are vegan, but check ingredients and the manufacturing process to be sure)
Peanut Butter Frosting
- 1 cup peanut butter (creamy, not nutty), chocolate peanut butter if you can (add cocoa powder if you can't)
- ½ cup soy butter
- 2 cups powdered sugar
- 2 tbsp granulated brown sugar
- ½ tsp vanilla extract
- 3 tbsp soy milk
How-to
Make the Cupcakes
- Preheat the oven to 350°
- Mix together flour, sugar, baking powder, sea salt and cocoa powder in a bowl. Set aside
- Mix together white wine, ginger ale, water, vegetable oil and vanilla extract
- Begin to slowly add the wet ingredients to the dry ingredients and mix them together
- Add the chocolate chips
- Grease the muffin tins or use liners (or both), then pour in the batter
- Bake 20-22 minutes, or until the cup brownies no longer appear shiny on top
- Cool for 10 minutes, then frost with peanut butter frosting or eat plain
Make the Frosting
- Mix together all ingredients except for powdered sugar
- Add powdered sugar slowly to the mixture