Step 1

For the strawberry sauce, in a small pan, warm strawberries, sugar and water over medium heat. Once simmering, adjust heat to medium-low and simmer for 7-10 minutes. Remove from heat and lightly mash the strawberries down into smaller pieces. Move to a bowl and refrigerate until you're ready to use it.

Step 2

For the cake, preheat oven to 350F. Line one 8 x 8-inch baking dish with parchment paper. In a large mixing bowl, sift flour, cocoa, baking powder, and salt. In a small mixing bowl, whisk non-dairy milk, sugar, brown sugar, coconut oil, flaxseed and vanilla until combined.

Step 3

Add wet mixture to dry, and stir until just combined. Fold vegan chocolate chips and peanuts into batter. Pour batter into baking dish, smooth out to fill dish, spoon strawberry sauce and peanut butter into repeating lines across the batter. Using a butter knife, drag it through the PB&J lines to make swirls.

Step 4

Bake for 42-50 minutes, less if you like very soft/slighty undercooked brownies, or until the top has risen and is not too jiggly. Place baking dish on a cooling rack for 45 minutes. Once brownies have cooled, carefully lift them out of baking dish by pulling up parchment paper. Slice into 16 squares, and serve immediately, or refrigerate brownies for up to one week.