Loaded with gooey, rich, chocolatey flavor, these 10-ingredient vegan peanut butter brownies are simple to make and a welcome sweet treat anytime. No vegan butter or added oils. Use sunflower seed butter to make them nut-free!
1 cup plus 2 Tbspold fashioned rolled oats - Certified gluten-free if needed
1teaspoonbaking soda - *If using Dutch process cocoa, use baking powder. Dutch process isn't acidic enough to react with baking soda
¼teaspoonground cinnamon, optional
½cupregular cocoa powder or raw cacao powder
Wet ingredients:
¾cup peanut butter, salted - Smooth or crunchy
½cuplight brown sugar
2teaspoonsvanilla extract
½cupnon-dairy milk
⅓cupmaple syrup
Additions:
½cupdairy-free chocolate chips, semi-sweet
½cup raw walnuts, 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
Tips and SubstitutionsIf you have brewed coffee on hand, replace 2 tablespoons of the milk with coffee for enhanced chocolate flavor.For peanut-free brownies try these with sunflower seed butter instead of peanut butter.If you're interested in reducing the sugar or choosing unrefined options, check out Hu brand chocolates, and use coconut or date sugar instead of brown sugar.StorageStore leftover brownies in an airtight container in the refrigerator for up to 5 days. They can also be frozen.This recipe was originally published in September 2018 and has been updated with new photos and instructions.