Vegan Gingerbread Brownies

• Produce

  • 2 tsp Ginger, ground

• Condiments

  • 1/2 cup Maple syrup
  • 7 tbsp Molasses
  • 2 cups Peanut butter, natural

• Baking & Spices

  • 1 tsp Baking soda
  • 1 tsp Cinnamon, ground
  • 1/4 tsp Cloves, ground
  • 1/2 cup Cocoa powder
  • 1/4 tsp Nutmeg, ground
  • 1 tbsp Vanilla

• Other

  • ¼ cup ground flax + ¾ cup water (for flax eggs

Found on exsloth.com

Description

Ingredients

• 2 cups natural peanut butter
• ¼ cup ground flax + ¾ cup water (for flax eggs)
• ½ cup maple syrup
• 7 tbsp molasses
• 1 tbsp vanilla
• ½ cup cocoa powder
• 1 tsp baking soda
• 2-3 tsp ground ginger*
• 1 tsp ground cinnamon
• ¼ tsp ground cloves
• ¼ tsp ground nutmeg
• Optional: 1 tbsp freshly grated ginger*

Directions

• Preheat oven to 350 degrees.
• In a small bowl, combine ground flax and water and set aside for 5-10 minutes until an egg-like gel forms
• In a medium bowl, whisk together peanut butter, flax eggs, maple syrup, molasses and vanilla
• In another bowl, combine the remaining ingredients, except grated ginger
• Add the dry ingredients to the wet and mix until just incorporated
• Fold in grated ginger if using
• Transfer batter to a greased brownie pan and top with extra grated ginger if desired
• Bake for 35-40 minutes or until a toothpick inserted into the brownie comes out clean
• Let sit for 5-10 minutes in the pan before slicing and serving