Vegan Chocolate Peanut Butter Brownies

1. Preheat the oven to 350 F. Lightly grease an 8×8 inch pan and line with a sheet of parchment paper that’s long enough to hang over the edges.
2. In the top of a double boiler (with simmering water in the bottom) or in the microwave (in 30 second increments), heat margarine and 3/4 cup of the chocolate chips until completely melted. Whisk until smooth and set aside.
3. In the bowl of a stand mixer, combine sugar, flour, cocoa powder, baking powder, and salt. Mix on low until combined. Add melted chocolate and margarine mixture and continue to mix until a crumbly consistency forms. Add the non-dairy milk and vanilla extract and beat on medium-high for 30 seconds, stopping once to scrape down the bottom of the bowl, until smooth. Add 1/4 cup of chocolate chips and mix once more.
4. Evenly spread the batter into the prepared pan and top with nuts, if desired. Bake for 45-50 minutes. Remove pan from oven. The center of the brownies will be slightly wet and not fully set. Let the brownies cool completely, and chill in the refrigerator for at least 3 hours. Once cool, lift the parchment paper to release the brownies from the pan and remove the pan.
5. Warm peanut butter in the microwave and spread it over the brownies. Heat the remaining 1/4 cup of chocolate in the microwave, in 30 second increments. Top the brownies with the melted chocolate and carefully spread it over the top of the peanut butter. Alternately, you can dust brownies instead with powdered sugar.
6. Using a sharp knife, remove the hard edges from the outside of the brownies and cut the remaining brownies into small squares or over-sized bars. Refrigerate until serving.

Slightly adapted from “Chloe’s Vegan Desserts” by Chloe Coscarelli.