Vegan Peanut Butter Brownies
These peanut butter brownies are fudgy, dense, and intensely chocolatey, with a thick layer of creamy peanut butter in the center. Made with simple ingredients, they are easy to make and taste like peanut butter cups in brownie form. Eggless and dairy-free!
Ingredients
- 4.2 ounces (120 g) dark chocolate (chopped)
- 1/2 cup (104 g) vegan butter (diced)
- 1 and 1/3 cup (168 g) all-purpose flour
- 1 cup (200 g) granulated white sugar
- 1/2 cup (50 g) unsweetened cocoa powder
- 1/2 tsp salt
- 1/8 tsp baking powder
- 1/2 cup unsweetened plant-based milk
- 1 tbsp (15 ml) vanilla extract
- 3/4 cup creamy peanut butter (I used Skippy)
Instructions
- Preheat the oven to
350 °F (175°C) and line an 8-inch (20 cm) square baking pan with parchment paper. - Melt the chocolate. Add the chopped dark chocolate and diced vegan butter to a double boiler. Melt them over low-medium heat. Once the chocolate is melted, remove from the heat and allow the mixture to cool for about 10 minutes.
- Combine the dry ingredients. Add the flour, sugar, cocoa powder, salt, and baking powder to a bowl. Whisk until well combined.
- Add the liquid ingredients. Pour in the milk, melted chocolate and butter, and vanilla extract. Using a spatula, mix until the batter is smooth.
- Transfer half of the batter to a pan. Transfer half of the brownie batter (about 13.5 ounces / 382 g) to the baking pan. Spread it into an even layer.
- Pipe the peanut butter. Transfer the peanut butter to a piping bag fitted with a 1/2-inch (1.3 cm) round tip. Pipe the peanut butter evenly over the brownie batter. Then, use a spatula or the back of a spoon to carefully spread it into an even layer.
- Pipe the top brownie batter. Transfer the remaining brownie batter to another piping bag fitted with a 1/2-inch (1.3 cm) round tip. Pipe it over the peanut butter layer. Again, using a spatula or the back of a spoon, gently spread it out to completely cover the peanut butter.
- Bake. Finally, bake the brownies for about 25 minutes, or until the edges are set and the top appears dry. Allow the brownies to cool completely before slicing.
- You can store these brownies in an airtight container at room temperature for up to 4 days.
Tip: Be gentle and don't press too hard when spreading the peanut butter, as you don’t want to push it into the brownie batter underneath.
Notes
Don't press too hard when spreading the peanut butter. This might be the only step that requires a bit more care. You want to spread the peanut butter so it completely covers the brownie batter without pushing it into it. Take your time, be gentle, and you'll be good!
Slightly underbake the brownies. Take the brownies out of the oven when the edges are set, and the center appears dry but is still slightly soft. Overbaked brownies won't be fudgy and tend to fall apart.
Let the brownies cool completely before slicing. Yes, you'll have to wait a bit! But allowing the brownies to cool completely gives them time to firm up, making them much easier to slice cleanly.
Nutrition
Serving: 1 serving | Calories: 256 kcal | Carbohydrates: 29 g | Protein: 5 g | Fat: 15 g | Saturated Fat: 4 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 7 g | Trans Fat: 1 g | Sodium: 175 mg | Potassium: 132 mg | Fiber: 3 g | Sugar: 16 g | Vitamin A: 16 IU | Calcium: 23 mg | Iron: 1 mg
