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Vegan Peanut Butter Brownies Recipe

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★★★★★

4.8 from 106 reviews

These Vegan Peanut Butter Brownies are rich, fudgy, and packed with the nutty flavor of peanut butter and chocolate. Made with wholesome ingredients like rolled oats and cocoa powder, these brownies are dairy-free, gluten-free when using certified oats, and perfect for a healthy indulgence. With a chewy texture and chunks of walnuts and dairy-free chocolate chips, they’re a delightful treat for both vegans and non-vegans alike.

Ingredients

Scale

Dry Ingredients:

  • 1 cup plus 2 Tbsp old fashioned rolled oats (Certified gluten-free if needed)
  • 1 teaspoon baking soda (*If using Dutch process cocoa, use baking powder)
  • ¼ teaspoon ground cinnamon, optional
  • ½ cup regular cocoa powder or raw cacao powder

Wet Ingredients:

  • ¾ cup peanut butter, salted (Smooth or crunchy)
  • 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 raw walnuts, roughly chopped

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit and line an 8 inch by 8 inch baking pan with parchment paper to prevent sticking and ease cleanup.
  2. Prepare Dry Ingredients: Pulse the rolled oats in a food processor until they reach the consistency of coarse flour, leaving a few larger pieces for texture. Add baking soda, cinnamon (if using), and cocoa powder to the oats and pulse a few more times until they are well combined. Transfer this dry mixture to a mixing bowl.
  3. Blend Wet Ingredients: In the same food processor, combine peanut butter, light brown sugar, vanilla extract, non-dairy milk, and maple syrup. Blend until the mixture is completely smooth, scraping down the sides as necessary to ensure even mixing.
  4. Combine Wet and Dry Mixtures: Add the dry oat and cocoa mixture back into the food processor with the wet ingredients. Pulse just until fully incorporated; the batter will be thick and sticky at this stage.
  5. Fold in Additions: Remove the batter from the food processor and gently fold in the chopped walnuts and dairy-free chocolate chips to distribute them evenly without over-processing.
  6. Bake: Spread the brownie batter evenly into the prepared baking pan. Bake in the preheated oven for 28 to 32 minutes. Check for doneness by inserting a toothpick, which should come out with moist crumbs but not wet batter.
  7. Cool and Serve: Remove the brownies from the oven and allow them to cool in the pan for 15 minutes. Transfer the brownies to a cooling rack and let them cool completely if possible before slicing into 16 squares for best texture and clean cuts.

Notes

  • For gluten-free brownies, ensure to use certified gluten-free oats.
  • If using Dutch process cocoa powder, substitute baking soda with baking powder to achieve proper rising.
  • You can choose smooth or crunchy peanut butter based on your texture preference.
  • Letting brownies cool completely before slicing helps them set for cleaner cuts.
  • Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: vegan peanut butter brownies, gluten-free brownies, dairy-free brownies, healthy brownies, vegan dessert

Find it online: https://servedbynora.com/vegan-peanut-butter-brownies-recipe/