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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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Could I use cocoa powder instead of cacao powder?
Their flavor and texture are similar so you can interchange unsweetened cocoa and cacao powder.
Can’t wait to try out these chocolaty peanut brownies.
Hope you enjoyed them!
So, so good!! Could eat the whole pan 🙂
★★★★★
I wanted to give a heads up that it works out fantastically with GF flour. I reduced it to 3/4 c (from the 1 cup oats since they have a different absorbency rate) and needed to increase the bake time (27-30 minutes). I’ve tried with both peanut butter and almond butter and both are hits with the family.
★★★★★
Glad the alterations worked for you – thanks for sharing!
Wow. These brownies are phenomenal. The texture is perfectly fudgy, and the peanut butter and chocolate flavors are really well balanced. I halved the recipe and had success baking it in a loaf pan for the same amount of time as instructed in the recipe. I was also able to mix all the ingredients up in my food processor. Hooray for fewer dishes to wash! Thanks so much for sharing this easy and delicious recipe.
★★★★★
Nice, love the creativity and sparing yourself some dish-washing!
Sooo yummy! Superb. They were creamy, delicious, and the right amount of sweet but not too sweet.
★★★★★
Yay! Thanks for the kind words!
I made a few changes that worked out wonderfully. I didn’t have vegan chocolate chips in the house, so I omitted them entirely and scaled back the peanut butter by two tablespoons so that the peanut butter flavor wouldn’t overwhelm the bars. I don’t know if this changed the texture because I haven’t sampled the recipe as written, but the texture was fudgy without being gooey to the point that it’s sticky. The taste distinctly reminded me of Reese’s eggs… Yum!
★★★★★
Oh wow! Happy to hear it worked with the modifications!
Can I use all purpose flour ? I also don’t have flaxseed, can I replace with banana or applesauce and if so how much ? Thank you !
★★★★★
Hey! We haven’t tested it with any other flours so I can’t speak to that directly. For the flaxseed you could do 1/4 cup applesauce or 1/2 a banana mashed.
Made this for my friend who is gluten-free and she and I loved it! I had all the ingredients on hand and the recipe was easy to follow. Thanks for another yummy easy recipe 🙂
★★★★★
Thanks for making it! Glad that your friend liked it!
This is the BEST brownie I’ve ever made. My fav way to eat it was cold, right out of the fridge…soooooo gooey!!!
★★★★★
Ahh, yay! That’s so kind of you!
Can I substitute applesauce for flax egg?
I think applesauce should work fine in a pinch!
Hi, I’ve been baking a lot because, quarantine ????????♀️ and I’m out of flax seeds. Can I replace the flax egg with chia?
Chia could be used in a bind, that being said we haven’t tested it with this recipe but the idea is basically the same. Just need that binding agent!
These are great! I have never tried the flax egg before. I am still a bigger fan of regular eggs but I had flax so I figured why not? Thanks!
★★★★★
Once you’ve used flax eggs a bit with your baking you’ll start to not notice a difference!
Quite possibly the best brownies I’ve ever had. Thanks so much for the recipe!! p.s I’m obsessed with your YouTube videos. They’re so soothing and I love trying your recipes!
★★★★★
That’s so kind! So glad you enjoyed the recipe and are enjoying the videos!
hey i can used gluten free oats
Absolutely!
Just the recipe I was looking for. Easy, hopefully foolproof and with ingredients I have at home on a Sunday evening. They’re in the oven, let’s hope the brownie tastes as good as the batter!
Let us know how you like them!
Wow, these look amazing! I don’t have a 9×9 pan. Could I use an 8×8 pan and would the cooking time change?
An 8×8 pan should be fine! They may need just a little extra time. If you check the center with a toothpick or slim utensil to check for doneness you should get a good sense of how it’s doing! Maybe an extra minute or two to start off with!
hello i absolutly love these brownies.they are so fudgy . i am not vegan myself, but my dad is, when i go to his house i usually bake him one of your recipes. I’m actually eating one right now.
★★★★★
Aw that’s so sweet of you! I’m glad you both can enjoy them!
OMG, the vegan peanut butter chocolate brownies were AH-MAZING!!!! I will definitely be sharing this recipe!
★★★★★
Thank you!
Absolutely amazing! I just tried this recipe today, I used sucralose instead of coconut sugar. It worked well, but it has a little bit weird aftertaste… I will try next time with coconut or date sugar as well. 🙂
Thanks for this recipe!
★★★★★
Glad you liked it! Definitely give coconut or date sugar a shot!