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5.0 from 3 votes

Grain-Free Vegan Peanut Butter Brownies

Vegan peanut butter brownies made gluten-free, dairy-free, and refined sugar-free

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 8 brownies
Calories: 325 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 2 Tbsp ground flax seed
  • 6 Tbsp water
  • 1/2 cup natural peanut butter stirred
  • 1/2 cup coconut oil melted
  • 2/3 cup cocoa powder
  • 1/2 cup almond flour
  • 2/3 cup coconut sugar
  • 1/2 cup chocolate chips + more for topping
  • 1/4 tsp sea salt
Peanut Butter Topping:
  • 1/4 cup natural peanut butter
  • 2 Tbsp coconut oil
  • 2 Tbsp pure maple syrup
  • pinch sea salt to taste

Instructions

    Cup of Yum
  1. Make the flax “eggs” by stirring together the ground flax seed and water in a small bowl until well combined. Allow mixture to sit 10 to 15 minutes, stirring occasionally, until substance resembles beaten eggs.
  2. Preheat the oven to 350 degrees F.
  3. Add all ingredients for the brownies to a stand mixer (including the flax eggs) and beat until combined. The brownie “batter” will be very thick and appear crumbly. This is normal!
  4. Transfer brownie batter to the parchment-lined loaf pan and smooth into an even layer. Don’t worry if the batter looks grainy or oily.
  5. Bake on the center rack of the oven 20 to 25 minutes, until the edges are set up.
  6. Remove brownies from the oven and allow them to cool at least 30 minutes.
  7. Stir together the peanut butter topping in a small bowl until well-combined. Once brownies are cool, spread the peanut butter topping over the brownies and top with chocolate chips (and a sprinkle of sea salt if desired)!

Nutrition Information

Serving 1of 8 Calories 325kcal (16%) Carbohydrates 26g (9%) Protein 6g (12%) Fat 24g (37%) Fiber 4g (16%) Sugar 21g (42%)

Nutrition Facts

Serving: 8brownies

Amount Per Serving

Calories 325

% Daily Value*

Serving 1of 8
Calories 325kcal 16%
Carbohydrates 26g 9%
Protein 6g 12%
Fat 24g 37%
Fiber 4g 16%
Sugar 21g 42%

* Percent Daily Values are based on a 2,000 calorie diet.