SUBSTITUTIONS
This recipe is already dairy-free and vegan. However, there are still some substitutions you may like to make.
- Peanut Butter – instead of using peanut butter for the ganache you could use biscoff spread or any other kind of nut butter. You could also make a ganache out of equal parts coconut milk and chocolate. This would make another decadent, delicious ganache!
- Flour – instead of plain white flour, you could use gluten free flour to make this gluten free. I recommend a 50/50 gluten-free flour.
VARIATIONS
If you fancy something a bit different, you could spice this recipe up and swap/ change things out to make it your favourite ganache brownie ever!
- Fruit – you could add raspberries or blueberries to the brownie batter if you wanted a fruity element.
- White Chocolate – you could sub the darker chocolate out for white chocolate in the brownie and ganache. This will make the recipe much sweeter but still very delicious.
- Without the ganache – you could keep this brownie simple and just make the brownie layer. I promise it won’t disappoint without the ganache. The ganache is simply an added luxury.
EQUIPMENT
Use a baking tray with a removable bottom for the brownies. As stated in my top tip, this really will change your brownie making experience – making your life 100x easier. In terms of other ingredients, you will really only need basic kitchen equipment like a mixing bowl, saucepan and spoon!
STORAGE
Store the brownies in an airtight container at room temperature. Good for 4-5 days. To try out my other recipe that uses the same chocolate peanut ganache topping but with a crunchy bottom instead,
TOP TIP
Use a baking tray with a removable bottom! This sounds simple but it will make a world of a difference when you are trying to get the brownies out of the pan. I often get asked how these brownies look so neat and its really no skill of my own… it is simply using the removable bottom and pushing the brownie up, leaving it neat and tidy!
Ingredients
- 375 g Chocolate I used a sweet dark chocolate, but use whatever you prefer
- 3 tablespoon Creamy Peanut Butter
- 160 g Plain White Flour
- 250 g White Caster Sugar
- ½ teaspoon Salt
- 120 g Unsalted Butter
- 1 ½ tablespoon Vanilla Extract
- 120 ml Soy Milk
- 60 g Cocoa powder
Instructions
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Pre-heat your oven to 180°C/ 356°F. Line your baking tray with baking paper and grease the sides with a small amount of vg butter. Note, I used a small 15cm baking tray with a removable bottom for this recipe. If your baking tray is bigger, bear in mind that your brownies will be thinner than mine photographed. To combat this, you could increase the ingredient amounts.
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In a saucepan, melt your butter on a low heat. Once melted, add your milk, sugar and vanilla extract and combine. Then add 150g (0.8 cup) of the chocolate. Take off the heat and continue stirring until the chocolate is completely melted
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In a large bowl, sieve the flour, cocoa powder and salt. Combine together with a spoon.
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Pour the wet ingredients into the large bowl with the dry ingredients. Mix together.
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Pour the brownie batter into the lined baking tray. Bake for 20 minutes.
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After the 20 minutes, remove the brownies from the oven. They should have developed a crackly top but will still be lovely and gooey in the middle. Leave the brownies to completely cool.
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Once the brownies are completely cool, it’s time to make the chocolate peanut ganache topping! In a saucepan, melt the remaining chocolate (225g / 1 ? cups). Once melted take the chocolate off of the heat. Mix the creamy peanut butter into the chocolate until all combined.
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Pour the ganache on top of the brownies immediately after you have made it. Leave it to set in the fridge (at least 1 hour)
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Sprinkle on some flakey salt, cut them up and ENJOY! I hope you love them.
