Vegan Peanut Butter Brownies
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
30 mins
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Additional Time
30 mins
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Total Time
45 mins
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Servings
16 brownies
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Calories
198 kcal
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Course
Dessert
Vegan Peanut Butter Brownies
Description
Vegan Peanut Butter Brownies use ground oats and cocoa powder as their base, blended with peanut butter, brown sugar, non-dairy milk, maple syrup, and vanilla extract to create a thick batter. Folding in dairy-free chocolate chips and walnuts adds texture and boosts flavor complexity. Baked in an 8 by 8 inch pan, the brownies cook until a toothpick tests mostly clean, ensuring a fudgy yet firm crumb.
The flavor centers on peanut butter’s natural saltiness combined with rich cocoa, balanced by cinnamon’s warmth if used. The walnuts add a pleasant crunch interrupting the moist, dense body. Baking at 350°F allows the edges to firm while the center stays moist. Cooling before slicing is important for clean cuts.
These brownies make a satisfying snack or dessert and can be portioned into sixteen squares. They accommodate dietary preferences by avoiding animal products and optionally using gluten-free oats.
Storing leftovers in the refrigerator maintains freshness for up to five days, or they can be frozen for longer keeping. Using coffee in place of some milk can enhance the chocolate flavor, and sunflower seed butter can replace peanut butter for nut-free alternatives.
Ingredients
Dry ingredients:
- 1 cup plus 2 Tbsp rolled oats Certified gluten-free if needed, old fashioned
- 1 teaspoon baking soda *If using Dutch process cocoa, use baking powder. Dutch process isn't acidic enough to react with baking soda
- ¼ teaspoon ground cinnamon optional
- ½ cup cocoa powder or raw cacao powder
Wet ingredients:
- ¾ cup peanut butter Smooth or crunchy, salted
- ½ cup light brown sugar
- 2 teaspoons vanilla extract
- ½ cup non-dairy milk
- ⅓ cup maple syrup
Additions:
- ½ cup dairy-free chocolate chips semi-sweet
- ½ cup walnut raw, roughly chopped
Instructions
- Preheat oven to 350 degrees, and line an 8 inch x 8 inch baking pan with parchment paper.
- Pulse oats in food processor until they're the consistency of coarse flour (a few larger pieces are okay). Add remaining dry ingredients and pulse to combine. Transfer to a bowl.
- Combine wet ingredients in food processor, and blend until smooth. Scrape down the sides of the bowl as needed.
- Add the dry ingredients to food processor and pulse until everything is combined. The batter will be thick and sticky. Fold in walnuts and chocolate chips.
- Spread the batter into the lined pan. Bake for 28-32 minutes, inserting a toothpick (or knife or chopstick) into the center to test for doneness.
- Remove from oven and let the brownies cool in the pan for 15 minutes. Transfer to a cooling rack, and cool completely (if possible) before cutting into 16 squares.
Notes
- To boost chocolate flavor, substitute 2 tablespoons of milk with brewed coffee.
- Replace peanut butter with sunflower seed butter for a nut-free version.
- Store brownies in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.
- Use gluten-free oats if needed to keep brownies gluten-free.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16brownies
Amount Per Serving
Calories 198 kcal
% Daily Value*
| Calories | 198kcal | 10% |
| Carbohydrates | 23g | 8% |
| Protein | 5g | 10% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 0mg | 0% |
| Sodium | 47mg | 2% |
| Fiber | 3g | 12% |
| Sugar | 14g | 28% |
| Calcium | 40mg | 4% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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