Peanut butter and chocolate are a match made in heaven, especially in these vegan, gluten-free brownies. If your peanut butter has separated, make sure it’s well stirred before combining with other ingredients. For super-clean cuts, either with a knife or a cookie cutter, chill the cooled brownies first.
Position rack in center of oven. Preheat oven to 350°F. Line an 8- or 9-inch-square baking pan with parchment with an overhang on 2 opposite sides.
In a small bowl, stir 5 tablespoons peanut butter, powdered sugar, 1 tablespoon red palm oil, and a pinch of salt until smooth.
In a medium microwave-safe bowl, combine chocolate, the remaining 2 tablespoons peanut butter, and the remaining 2 tablespoons red palm oil. Microwave at 30-second intervals, pausing to stir until smooth. Stir in granulated sugar, milk, cocoa powder, remaining ¼ teaspoon salt, and vanilla.
In a small bowl, combine water and egg replacer. Let stand 1 minute to thicken. Add half the egg replacer mixture to the chocolate mixture, stirring vigorously to combine. Stir in the remaining egg replacer mixture. Stir in flour until well blended.
Scrap brownie batters into prepared pan, spreading evenly. Dollop with peanut butter mixture and use a knife to swirl it into brownie batter. Bake 30 minutes or until a toothpick inserted in the center comes out with a few crumbs clinging. Cool completely on a wire rack.
Use parchment to lift brownies out of the pan and transfer them to a cutting board. Cut into 9 squares or cut out with a heart-shaped cookie cutter.
Makes 9.
