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Not only are these Peanut Butter Brownies fudgy, decadent, and delicious, but they’re also Vegan, Gluten-Free, and made from only 9 healthy ingredients!
Chewy edges, fudgy centers, and a rich, chocolatey flavor — these Chocolate Peanut Butter Brownies check all of those boxes, and then some. Why, you ask? Well they’re also Vegan, Gluten-Free, and made with only 9 healthy ingredients!
Most Brownies taste delicious, but are filled with more Butter, Sugar, and Oil than anyone would care to admit. Well friends, that’s not the case here! I decided to naturally sweeten these fudgy squares with Coconut Sugar instead of regular sugar, and skip the Oil in place for extra Peanut Butter. And let’s be honest, here — is there ever such a thing as too much Peanut Buttter?
(Answer: Nope. Definitely not).
These Brownies (in my opinion) are the perfect balance of fudgy, fluffy, and sweet-but-not-too-sweet. My Almond Butter Brownies are on the slightly fudgier side if you wan’t to go that route — both are good options!
And while I wouldn’t necessarily classify these as a health food, they are made with healthier, wholesome ingredients! They won’t weigh you down and put you in a food coma after you eat them, but you know — don’t go eating 3 for breakfast 😉
I mean, can we take a moment to appreciate that cross-section?!
I like to warm these Peanut Butter Brownies up in the oven and serve it with a glass of Non-Dairy Milk, but they’re still great at room temp. Oooor you could deck it out with some extra Nut Butter and/or Ice Cream on top. However you choose to serve them, these Brownies are great for adults, kids, parties, and solo date nights — basically, they’re perfect.
A Few Final Thoughts:
- Nut Allergy? Feel free to replace the Peanut Butter with Sunflower Butter, Tahini, or even Coconut Butter!
- I would recommend using Parchment Paper to line your baking tin instead of greasing the pan – it makes the Brownies a lot easier to remove.
- If you’d like to keep these Brownies Refined Sugar-Free, both Hu Kitchen and Pacari make Chocolate that is naturally sweetened with Coconut Sugar!
If you’re looking for more Chocolate Dessert recipes, you’ll also love this Chocolate Hazelnut Pudding Pie, Double Chocolate Chip Cookies, and these No Bake Chocolate Peanut Butter Cookies!
Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂
PrintFudgy Peanut Butter Brownies
Not only are these Peanut Butter Brownies fudgy, decadent, and delicious, but they’re also Vegan, Gluten-Free, and made from only 9 healthy ingredients!
- Prep Time: 10 Minutes
- Cook Time: 20 Minutes
- Total Time: 30 minutes
- Yield: 9-12 Brownies 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Ingredients
- 2 tbsp Ground Flax + 5 tbsp Water
- 1 cup Oats, blended into flour
- ¼ cup Cacao Powder
- ½ tsp Baking Powder
- ½ tsp Salt
- ¾ cup Non-Dairy Milk
- ¾ cup Natural Peanut Butter, plus more for drizzle (Optional)
- ¾ cup Coconut Sugar
- 1 tsp Vanilla Extract
- ⅔ cup Dairy Free Chocolate Chips
Instructions
- Preheat the oven to 350F. Combine the Ground Flax and water together in a small bowl, and set aside to let thicken for 5 minutes.
- In the meantime, add the Oat Flour, Cacao Powder, Baking Powder, and Salt in a large bowl and whisk until well-combined. Form a well in the center of the bowl, then add in the Non-Dairy Milk, Peanut Butter, Coconut Sugar, Vanilla Extract, and thickened Flax Egg. Mix until a thick batter forms, then fold in the Chocolate Chips.
- Pour the batter into a greased or lined 9×9″ baking tin and spread it around evenly with a spatula. If you’d like to make a Peanut Butter swirl, spread a thick drizzle/”dollop” of nut butter around the top of the batter, then use a butter knife to swirl everything around.
- Bake for 20-22 minutes, then let cool in the pan for 10-15 minutes before removing. Transfer to a cooling rack and let cool completely before slicing. Store any leftovers in a container with a loose-fitting lid at room temperature for up to 5 days.
Notes
- To make Oat Flour, add 1 cup of Quick-Cooking or Rolled Oats to a blender and process until smooth, about 30-45 seconds.
- I used about 1/4-1/3 cup of extra Peanut Butter for the drizzle on top of the Brownies.
- Coconut Sugar may be replaced with Brown Sugar.
Keywords: healthy peanut butter brownies, fudgy vegan brownies, oil free brownies, vegan brownies, gluten free brownies
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Hi Caitlin,
These Brownies looks awesome as all of your recipes!
Just please can you tell me how you make a “swirl” exactly?
Do you have a video to see this step?
#OVEN
Do you have a fan oven or traditional with no.blower?
Because it changes the baking intensity…
Please let me know
Many thanks
Henri 🙂
★★★★★
Hi Henri, you can watch one of Caitlin’s videos showing you how to make a swirl with a similar recipe.
I can’t determine the type of oven you have, but I can help you adjust the baking time based on your oven type:
If you have a fan oven (convection oven) where hot air is circulated evenly around the oven, you may need to reduce the baking time slightly. Typically, reducing the temperature by 25°F (about 15°C) and checking for doneness a few minutes earlier than the specified time can help prevent over-baking.
If you have a traditional oven with no blower (conventional oven), you might need to follow the recipe’s baking time more closely.
Thank you for my favorite vegan brownie recipe!! I love that it can be gluten free with GF oats and I have subbed cashew butter for the peanut butter twice and it turns out great too! They’re fudgy, peanut buttery, and chocolatey yumminess! They’re my go to dessert to take when sharing with vegans and non-vegans!
★★★★★
You’re so welcome, Abby!
Can you use 1 cup of oat flour if you don’t have a grinder to ground the oats?
Hi Sarah, blending oats yields just over a cup of oat flour, so if you are going to use pre-ground oat flour, I recommend adding about a tablespoon or so to the 1 cup 🙂
Decadent and healthy! These pass the test of a snobby brownie lover 😀 I have a limited list of healthy treats, and these have made it onto the list. What can I say? I’ve made them 3 times already! For healthier sweetness, I used 1/4 cup stevia, 1/4 cup ethryitol and left 1/4 sugar to make sure the yumminess stays intact!
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So glad you enjoyed them Sarah, and thanks for the substitution tips as well!
Not quite sweet enough for me but they were still good. A few of my family tried them (all SAD or Atkins diets) and loved them!
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Thank you for the feedback, Christina! Glad you and your family liked them. ❤️