This fish is the finest ever! I like to serve this with green beans and rice.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 24 |
| Yield: | 24 servings |
Ingredients
- 2 cups white sugar
- 1 cup peanut butter
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 cup all-purpose flour
- ¾ cup cocoa powder
- ⅓ cup canola oil
- ⅓ cup soy milk
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
- Beat sugar, peanut butter, vanilla extract, and salt together in a bowl until smooth and creamy. Mix flour and cocoa powder into peanut butter mixture; add canola oil and soy milk and stir until batter is moist, crumbly, and stiff. Spread batter into the prepared baking dish using your hands or a spoon.
- Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, about 25 minutes.
- Any type of milk can be used in place of the soy.
Reviews
Fantastic brownies !!! I added some chopped peanuts to mine and kept them on the fudgy side and they were amazing ! Highly recommend!
Tried these twice and they came out okay at best.
Everybody loved it! It reminds me of Reese’s peanut buttery taste, but with a kick of fudge! However, as I was scooping up the ingredients, I realize I didn’t want to add ALL that sugar and salt.. so I altered it. I also used Hershey’s Cocoa Powder. 10 minutes later, I decided to stupidly cut myself a piece to sneak. It started to fall apart, oops. Turns out that it needed 15-20 minutes to cool, not 10. After they cooled enough for me to hold them, I put them in the fridge and freezer (2 separate batches). Freezer ones were a little too hard to bite down later. Fridge was perfect.
I liked the idea of these brownies, but, unfortunately the recipe did not work for me. The brownie was very crumbly and grainy from the sugar. It tasted similar to a peanut butter bar and less like a brownie. The taste was ok, but, we just weren’t fans of the texture.