Vegan Peanut Butter Brownies
Chewy, fudgy vegan peanut butter brownies with chocolate chips throughout. This is a crowd-pleasing, must-try recipe for all peanut butter lovers!
Ingredients you’ll need for this recipe:
This is quite a delicate recipe so it’s important to use the exact ingredients in order to get the best results. Try to avoid making substitutions if you can!
- Dark chocolate. These brownies require 85% dark chocolate and it is one of the most important ingredients! I highly recommend using Lindt or Tesco 85% chocolate as these are the brands I tested the recipe with.
- Dairy-free margarine. Technically all vegan spreads are margarine since they are made with oils. But for this recipe, you want to use the soft, spreadable kind that comes in a tub. I like Vitalite.
- Caster sugar. Adds sweetness and also helps with the chewy texture.
- Plain flour. Make sure to use plain flour, not self-raising. We need to control the amount of raising agent in the recipe so that we don’t end up with cakey brownies.
- Baking powder. Adds a small amount of lift so the brownies are not too dense.
- Cocoa powder. Use unsweetened cocoa powder here. This enhances the chocolate flavour and gives the brownies some structure.
- Unsweetened soy milk. Make sure to use the unsweetened version. I tested this recipe with sweetened soy milk but the batter split slightly because there was too much sugar. I recommend Tesco organic soy milk.
- Dairy-free chocolate chips. For added texture. Not essential but very much recommended. I love Moo-Free baking drops and Dr. Oetker jumbo dark chocolate chips.
- Peanut butter. You can use smooth or crunchy, whichever you prefer! I used smooth. I recommend using one that is made with 100% nuts, without any oils added.
In addition to these ingredients, you will also need an 8×10-inch brownie tin. This is really important to get that fudgy, chewy texture! If you use a tin that’s too large, you’ll overbake the brownies and if you use one that’s too small, the brownies will be more wet than fudgy.
How to make vegan peanut butter brownies
Preheat your oven to 180°C/350°F (160°C/325°F for fan or convection ovens). Line an 8×10-inch brownie tin with baking paper. I recommend leaving a little bit of baking paper hanging over each end to allow for easy removal later on.
In a large saucepan, gently melt 200g of 85% dark chocolate and 180g of vegan margarine over a low heat. When there are no lumps left, remove it from the heat and set aside to cool for 5 minutes or so.
In a large bowl, mix together 300g of caster sugar, 80g of plain flour, 60g of cocoa powder and 1 teaspoon of baking powder.
Add the melted chocolate and margarine mixture into the bowl of dry ingredients, along with 160ml of unsweetened soy milk. Mix well until you have a smooth, glossy batter, making sure to get all of the dry bits from the bottom of the bowl.
If the mixture becomes super grainy, you can add more soy milk, 1 tablespoon at a time, until it becomes smooth. Using unsweetened soy milk and the correct type of chocolate should hep to prevent this from happening.
Fold 80g of vegan chocolate chips into the brownie batter. Transfer it into your lined tin and smooth it out evenly to the edges.
Melt 120g of natural peanut butter in the microwave until runny. Around 15-20 seconds should be plenty of time- be careful not to burn it!
Use a spoon to drizzle it over the brownies in the tin, then use a toothpick or butter knife to swirl it around into a marbled pattern.
Bake the brownies for 25 minutes. You’ll know when they are ready when the edges are pulling away from the tin slightly. They will still be wobbly in the middle but will become firm once set. This is the key to fudgy brownies- do not overbake them!
Leave the brownies in the tin to cool at room temperature for around 30 minutes then transfer them to the fridge for 4 hours to set completely. This will allow time for the fats to fully firm up, resulting in chewy brownies.
When the 4 hours are up, remove the brownies from the tin and cut into 12 squares. They are quite rich and flavoursome so if you prefer, you can cut the squares in half again, to make 24 triangles.
I love using Moo-Free baking drops because they are light and dainty, and taste delicious! I buy them from the free-from aisle in Tesco. If you live in the UK, you can find vegan chocolate chips in most of the larger supermarkets. Either check the free-from section or check out the baking aisle for “accidentally vegan” chocolate chips.
Usually this means there is too much sugar in the batter or there is an incorrect fat to sugar ratio. Make sure to use 85% chocolate, vegan margarine (not vegan block butter), and unsweetened soy milk for best results. If the batter looks grainy in the bowl, you can fix it by mixing in some extra soy milk, 1 tablespoon at a time, until smooth.
Keep them in an airtight container in the fridge and they should last for around 1 week.
Yes, eggless peanut butter brownies are great for freezing. Just pop them into an airtight container and freeze for up to 3 months. To defrost, just transfer them to the fridge and leave overnight. Do not refreeze.
More vegan brownie recipes:
That’s all for now! I hope you enjoy these dairy-free peanut butter brownies. If you make them yourself at home, please let me know how you get on by leaving a comment and rating below. Happy baking! xo
Vegan Peanut Butter Brownies – Dairy Free & Eggless
Eggless peanut butter brownies that are fudgy and chewy!
- 200 g 85% Dark chocolate
- 180 g Vegan margarine (the soft, spreadable kind)
- 300 g Caster sugar
- 80 g Plain flour
- 60 g Cocoa powder
- 1 Teaspoon Baking powder
- 160 ml Unsweetened soy milk
- 80 g Vegan chocolate chips
- 120 g Natural style peanut butter (I used smooth)
Preheat your oven to 180°C (160°C for fan ovens) and line an 8×10-inch tin with baking paper.
Melt the chocolate and margarine in a large pot over low heat. When there are no lumps left, remove from the heat and set aside to cool for 5 minutes or so.
In a large bowl, mix together the sugar, flour, cocoa powder and baking powder.
Add the melted chocolate mixture and the soy milk to the bowl and mix well until you have a smooth, glossy batter. If it looks grainy or greasy, add 1 more tablespoon of soy milk at a time until it becomes smooth.
Fold the chocolate chips into the batter then transfer it into your lined tin.
Gently melt the peanut butter for 15-20 seconds in the microwave until runny. Drizzle it over your brownie batter and use a knife or toothpick to swirl it around and make a marbled pattern.
Bake for 25 minutes. The edges should be slightly pulling away from the tin and the middle will be slightly wobbly.
Allow the brownies to sit in the tin at room temperature for 30 minutes, then transfer to the fridge for 4 hours to set.
After the 4 hours have passed, remove from the tin and cut into 12 squares.
- Store in an airtight container in the fridge for up to 1 week.