Henry Firth and Ian Theasby served up delicious dark chocolate PBJ Brownies with peanut butter and raspberry jam on Living on The Veg.
The ingredients are: 300g plain flour, 460g light muscovado sugar, 160g cocoa powder, 1 tsp baking powder, 1⁄2 tsp salt, 120g smooth peanut butter (thinner is better for this), 220ml water, 220ml vegetable oil, 21⁄2 tbsp vanilla extract, 50g dark chocolate, 120g seedless raspberry jam, 80g raspberries and 2 tbsp broken peanuts.
See the recipe in Bosh’s book titled: BOSH! Healthy Vegan: Over 80 brand-new recipes with less fat, less sugar and more taste, from the 1 Sunday Times bestselling authors
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