Brownies

1. Preheat your oven to 180 degrees and line an oven friendly baking dish.
2. Melt your chocolate in a heatproof bowl over a pan of boiling water. Once chocolate has melted, stir in the tbsp of peanut butter until combined.
3. Sieve your flour cocoa and peanut hottie to ensure a smooth mixture. Once done, stir in the sugar until dry ingredients are fully combined.
4. Now stir in the melted chocolate mixture, oil, and vanilla soy milk until fully combined. Mixture should be quite thick.
5. Pour your mixture into your lined baking dish then swirl the ½ tbsp of peanut butter through the top layer. It doesn’t have to be stirred in or mixed.
6. Place on the middle shelf of the oven and bake for approximately 25 minutes.
7. When brownies are cooked, allow them to fully cool and set before icing.

Filling

1. Add the icing sugar, vegan butter, milk and peanut hottie to a mixing bowl.
2. If using your electric mixer, start at low speed, gradually increasing speed. Alternatively, I mixing by hand, mix slowly until perfectly smooth and thick.
3. It should be very thick, but still easily spreadable.

Icing – This is pretty such the same as the filling, just subbing the peanut hottie for cocoa powder.

1. Add the icing sugar, vegan butter, milk and cocoa powder to a mixing bowl.
2. If using your electric mixer, start at low speed, gradually increasing speed. Alternatively, I mixing by hand, mix slowly until perfectly smooth and thick.
3. It should be very thick, but still easily spreadable.

Assembly

1. Once the brownie batches have cooled, spread the filling over one batch.
2. Then carefully add the second batch on top. I trimmed the edges at this point to make sure the surface was even to spread my icing on.
3. Using a knife, spread an even layer of the chocolate icing over the top and sides of the layered brownies.

Serve and enjoy!