Ingredients

300g soft tofu
1 + 1/2 cup coconut sugar
1/4 cup maple syrup
175g butter or plant based margarine
1 tsp baking powder
1 cup cocoa
1 + 1/2 cup plain or gluten-free flour
1 tsp salt
1 tsp vanilla
4 tbsp Mayver’s Dark Roasted Crunchy Peanut Butter

Method

1. Preheat oven to 180 degrees celsius fan forced & line a 20cm x 20cm baking tray.
2. Using an electric mixed, beat together the tofu, coconut sugar, maple syrup and fat of choice until light and fluffy. (NOTE: mixture may look slightly curdled and will resolve when dry ingredients are added).
3. Add in remaining ingredients and mix on low speed until cocoa powder is mixed in, then move to high speed until all ingredients are incorporated.
4. Pour mixture into brownie tin and flatten using spatula.
5. Dollop the peanut butter on top of the brownie and using a knife, swirl into the top of the mixture.
6. Bake for 22 minutes before removing from oven and allowing to cool. (NOTE: middle of the brownie should appear slightly wobbly when removed from oven.)