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.

This recipe for vegan peanut butter brownies is based on our fudgy vegan brownies, and with peanut butter added to the batter and more peanut butter swirled on top we have a winner!

They are ultra fudgy with heaps of chocolate and peanut butter flavor in every bite.

And of course you already know that chocolate and peanut butter is a match made in heaven. For more chocolate peanut butter desserts try our vegan chocolate peanut butter cookies and our vegan chocolate peanut butter fudge.

You’ll also love our vegan peanut butter bars and vegan black bean brownies.

Ingredients For Vegan Peanut Butter Swirl Brownies:

Ingredient Notes

• Vegan chocolate chips – or chunks both work great here. This recipe uses 1 ½ cups of vegan chocolate chips AND a cup of cocoa powder, so there is HEAPS of chocolate in these brownies.
• Flax eggs – our flax eggs are made with a little less water than usual so that the brownies are super fudgy but not wet. We mixed 3 tablespoons of ground flax seeds with ½ cup of hot water. It’s ideal to make your flax eggs right at the beginning so that there is plenty of time for them to thicken before you need to use them.
• Peanut butter – should be a creamy peanut butter. Natural peanut butter (that needs to be stirred before use) doesn’t tend to work nearly as well.

How To Make Vegan Peanut Butter Brownies – Step By Step

You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

• First up, make your 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.
• 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 a 9×9 square baking dish (sprayed with non-stick spray and lined with parchment paper so that there is overhang on either side) 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 at 350°F 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.

Baker’s Tips

1. 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.
2. Let the brownies cool in the fridge for 2 hours. This makes them super fudgy!
3. Make sure the brownies are cold before you slice them. This way they will slice well and won’t crumble.

Make Them Gluten Free

We have not tested this recipe as gluten free but based on other recipes (like our vegan gluten free brownies) you should be able to make them gluten free by doing a simple swap of the flours.

Use a gluten free all purpose baking blend in the same quantity as the regular flour for a gluten free version.

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!

More Delicious Vegan Dessert Bars

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