“I bugged these off my boyfriend and they're just too good not to share with the rest of the world. Although, admittedly, I've reduced the fat in them quite a bit. Who needs extra margarine with all the other amazing goodies in here?”
1hr 5mins
16 brownies

Ingredients Nutrition


  1. Very easy. Cream the sugar and margarine. Add the next three ingredients and mix well.
  2. Dump the next three dry ingredients in on top and mix well, then add the chocolate chips and almonds to combine. (NOTE: If you can find vegan peanut butter chips, use them! Amaaazing flavor! Unfortunately I can't get them anymore.).
  3. Spread the chocolate batter in a greased & floured 8" square pan.
  4. From peanut butter to egg replacer: cream these ingredients together in a separate bowl.
  5. Drop dollops of peanut butter into the top of the chocolate, and use a fork to swirl it in patterns like you were making a marbled cake. (Hint- you just may have a little extra safely vegan batter to sample. *wink*.
  6. Bake at 350 F for about 30-35 minutes. Watch them, check after 25 minutes or so and remove from oven as soon as the middle is no longer complete goo. This seems to be the key to the ultimate chewy-divine brownie experience.
  7. When completely cooled, cut into 16 squares, or as desired. If you don't wait, it goes pretty crumbly. (Ahem, this girl knows from experience. LOL.).
  8. Finally -- enjoy!

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