Fudgy 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
Scale
- 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.
Find it online: https://frommybowl.com/fudgy-peanut-butter-brownies/