These peanut butter and jelly-inspired sheet pan brownies from the One-Pan Vegan cookbook are a match made in heaven. Not only do they bake in half the time of a standard brownie, but the combination of peanut butter and jelly to brownie is packed with nostalgic goodness.
What you need:
1¼ cups frozen raspberries
1¼ cups all-purpose flour
¾ teaspoon baking powder
½ cup cacao powder
½ cup light brown sugar
1¼ cups vegan dark chocolate chips, melted
¼ cup vegan butter, melted
1¾ cups room-temperature vegan milk
1 teaspoon vanilla extract
⅔ cup smooth peanut butter, divided
⅓ cup fresh raspberries, halved
1 tablespoon peanuts, halved
What you do:
- Preheat oven to 350 degrees and line a half sheet pan with parchment paper.
- In a microwave-safe bowl, place frozen raspberries and microwave in 30-second intervals until thawed. Mash until smooth.
- In a large bowl, combine flour, baking powder, cacao powder, and brown sugar. In a separate bowl, combine melted dark chocolate, butter, milk, vanilla, and ⅓ cup of peanut butter.
- Pour wet mixture into dry and stir well, then transfer batter to parchment-lined sheet pan. Use a spatula to even out.
- Spoon raspberries on top of brownie mixture in lines, from longest sides of pan to other.
- Repeat with remaining half of peanut butter, so it’s spread just underneath each mashed raspberry line.
- Use a knife to make lines from one short side to other and then repeat in opposite direction to create swirls. Top with halved fresh raspberries and peanut halves and place pan in oven to bake for 15 to 20 minutes, or until firm but still a bit gooey inside. Allow to cool for 10 minutes before cutting into 12 portions.