Vegan Peanut Butter Brownies

Prep Time 15

Cook Time 30

Resting time 30

Total Time 45

Servings:16 brownies

Author: Lori Rasmussen, My Quiet Kitchen

These vegan peanut butter brownies are rich, fudgy, peanutty, and easy to make. No vegan butter or added oils. You can also sub sunflower seed butter for a peanut- and nut-free treat. Simple prep and only 10 ingredients!

Ingredients
US Customary | Metric

Dry ingredients:

1 cup rolled oats plus 2 Tbsp - Certified gluten-free if needed
1 teaspoon baking soda - *If using Dutch process cocoa, use baking powder. Dutch process isn't acidic enough to react with baking soda
½ cup cocoa powder - or raw cacao powder
¼ teaspoon ground cinnamon - optional

Wet ingredients:

¾ cup natural 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 - optional

Instructions

Preheat oven to 350°F (175℃), and line an 8-inch square baking pan with parchment paper.
Pulse oats in food processor until 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 evenly in the lined pan. Bake for 28-32 minutes, or until the edges are set and a toothpick inserted in the center comes out mostly clean.
Let the brownies cool in the pan for 15 minutes, then transfer to a cooling rack. Cool completely (if possible), before cutting into squares.

Notes

Tips and Substitutions

If 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.

Store peanut butter brownies in an airtight container in the fridge for up to 5 days. They also freeze well. Use parchment paper to keep them from sticking together.

Nutrition