Nut butter brownies are really a category unto themselves. Our favorite, these almond butter brownies use nearly a jar of raw almond butter — pricey, but worth it.

The raspberries and peanut butter in these brownies make them super-rich, while still being vegan and dairy-free. A great recipe, sampled from One-Pan Vegan: The Simple Sheet Pan Solution for Fast, Flavorful Plant-Based Cooking. The whole cookbook is filled with clean, easy recipes made with one pan only…

Vegan Dairy-Free Peanut Butter Brownies with Raspberry Jam

These sheet pan brownies are a match made in heaven. Not only do they bake in half the time of a standard brownie, but the ratio of PB and J to brownie is almost equal, meaning every mouthful is packed with chocolate-y gooeyness.You could even swap the peanut butter for almond butter—just make sure it’s smooth and runny so you can make the pretty swirls.

Yield: 12 servings

INGREDIENTS:
+ 1¼ cups (150 g) frozen raspberries
+ 1¼ cups (150 g) all-purpose flour
+ ¾ tsp baking powder
+ ½ cup (45 g) cacao powder
+ ½ cup (110 g) light brown sugar
+ 1¼ cups (210 g) dark chocolate chips, melted
+ ¼ cup (60 ml) dairy-free butter, melted
+1¾ cups (420 ml) dairy-free milk (at room temperature)
+ 1 tsp vanilla extract
+ ⅔ cup (170 g) smooth, runny peanut butter, divided
+ ⅓ cup (60 g) fresh raspberries, halved
+ 1 tbsp (10 g) peanuts, halved

INSTRUCTIONS:
1. Preheat the oven to 350°F (180°C or gas mark 4) and place a piece of parchment paper on a half sheet pan (13 x 18 inch [33 x 45 cm]).
2. Place the frozen raspberries in a microwave-safe bowl and microwave in 30-second intervals until they are thawed and have released their juices. Mash until smooth.
3. In a large bowl, combine the flour, baking powder, cacao powder and brown sugar. In a separate bowl, combine the melted dark chocolate and butter, room-temperature milk, vanilla and ⅓ cup (85 g) of the peanut butter.
4. Pour the wet mixture into the dry and stir well, then transfer the batter to the parchment-lined sheet pan. Push the mixture into the corners.
5. Carefully mash the thawed raspberries with a potato masher or fork. Spoon the raspberries on top of the brownie mixture in lines, from one of the longest sides of the pan to the other.
6. Repeat with the remaining half of the peanut butter so it’s spread just underneath each mashed raspberry line.
7. Use a knife or skewer to make lines from one short side to the other and then repeat in the opposite direction to create the swirls. Top with the halved fresh raspberries and peanut halves and place the pan in the oven to bake for 15 to 20 minutes, or until firm but still a bit gooey inside.
8. Allow the brownies to cool for 10 minutes before cutting into portions. Enjoy.