Vegan Peanut Butter Brownies

5 from 3 votes

Vegan Peanut Butter Brownies

These vegan peanut butter brownies are ultra decadent and fudgy. Loaded with peanut butter and chocolate and topped with a peanut butter swirl.

Prep Time15

Cook Time40

Total Time55

Course: Dessert

Cuisine: American

Diet: Vegan

Servings:

Calories: 358kcal

Author: Alison Andrews

Ingredients

1 ½ cups All Purpose Flour (188g)
1 cup Cocoa Powder (86g) Unsweetened
1 teaspoon Baking Powder
1 teaspoon Salt
½ cup Vegan Butter (112g)
½ cup Vegan Chocolate Chips (90g)
¼ cup Creamy Peanut Butter (63g)
3 Tablespoons Ground Flaxseeds
½ cup Hot Water (120ml)
2 cups White Granulated Sugar (400g)
2 teaspoons Vanilla Extract
1 cup Vegan Chocolate Chips (175g)
½ cup Creamy Peanut Butter (125g) For Swirling

Instructions

First up, mix the ground flaxseed and hot water together to make flax eggs. Add 3 Tablespoons ground flaxseeds to a bowl and then pour ½ cup (120ml) of hot water from the kettle over the top. Leave it to sit and thicken while you prepare the other ingredients.
Preheat the oven to 350°F (180°C) and spray a 9x9 square baking dish with non-stick spray and line it with parchment paper so that there is overhang on either side.
Sift all purpose flour and cocoa powder into a mixing bowl and add baking powder and salt. Mix together.
Add vegan butter and ½ cup of vegan chocolate chips to a microwave safe bowl and microwave in 30-second intervals, bringing it out to stir every 30-seconds until melted.
Add peanut butter, flax eggs, white granulated sugar and vanilla extract to the melted butter and chocolate mix and whisk it in with a hand whisk.
Add wet ingredients to dry and mix it into a thick batter.
Add a cup of vegan chocolate chips and mix them in.
Transfer to your prepared 9x9 square baking dish and smooth down.
Dollop peanut butter onto the top of the brownies with a teaspoon. Use a butter knife to swirl the peanut butter into the top of the brownies.
Bake for 40 minutes. The brownies should look dry and set on top.
Let them cool and firm up in the pan for 15 minutes before you lift them out using the parchment paper overhang. If you try to lift them out using the parchment paper overhang and they seem like they may break, then leave them to cool for a bit longer before lifting them out.
Place them onto a wooden board and then place them into the fridge for around 2 hours until completely cold. When the brownies are completely cold, cut into squares and serve.

Notes

Measure your flour properly. If you use too much flour accidentally, your brownies will be dry rather than moist and fudgy, so take care to measure your flour properly, either using a food scale or using the spoon and level method: spoon it into your measuring cup and level off the top. Don't scoop it and don't pack it into the cup.
Peanut butter. This should be a creamy peanut butter. Natural peanut butter (that needs to be stirred before use) doesn't work well.
Let the brownies cool in the fridge for 2 hours. This makes them super fudgy!
Make sure the brownies are cold before you slice them. This way they will slice well and won't crumble.
Gluten free: We have not tested this for gluten free but a gluten free all purpose baking blend in the same quantity as the regular flour should work.
Storing and freezing: Keep them stored in an airtight container at room temperature OR in the fridge for up to 1 week. They also freeze very well for up to 3 months. Thaw them in the fridge and then enjoy!

Nutrition