These vegan peanut butter brownies are rich, decadent, gooey and fudge like! They are loaded with the classic peanut butter chocolate combination!

This marbled masterpiece is indulgent and delicious. One bite will satisfy all your deepest cravings.

The brownie base is dense and chewy, while the peanut butter adds a creamy, salty-sweet twist that takes these treats to the next level.

Why you’ll love these Vegan Peanut Butter Brownies

These vegan peanut butter brownies are rich and gooey!
They are not dry or cake like.
The salty crunchy peanut butter adds the best flavor.
These brownies are loaded with both chocolate and peanut butter.
The peanut butter swirl is easy but also looks amazing.

Ingredients

Peanut Butter: I like to use crunchy peanut butter for the best taste and texture but smooth also works. Avoid natural peanut butter with oil.
Vegan Butter: Use solid vegan butter, not a soft spread, this provides moisture and helps create a fudgy texture.
Dark Chocolate: Adds deep, intense chocolate flavor to the brownie base. Aim for high-quality 50-60% cocoa content for the perfect balance of sweetness and richness.
Bread Soda: Helps the batter rise a little bit.

Brown Sugar: The brown sugar provides sweetness, moisture, and a hint of caramel flavor.

Apple Sauce: Act as a binder, add moisture, and help create a tender texture.

Vanilla Extract and Salt: Enhance the overall flavor and balance every bite.

Plain Flour: Provides structure to the brownies. Measure accurately to avoid dense or cakey results.

Cocoa Powder: Intensifies the chocolate flavor and adds a rich color to the batter.
Chocolate Chips: Chocolate chips add to the chocolate deliciousness of the brownies.

How to make Vegan Peanut Butter Brownies

The pairing of peanut butter and chocolate isn’t new. But if you’re not adding peanut butter to brownies, you’re really missing out!

1. PREP: Preheat the oven to Gas 4/180C/350F and line a 23cm x23cm (9in x9in) tin with parchment paper.

2. SIFT: Sift cocoa and baking soda together into a bowl

3. MIX: Add boiling water and butter mixing well

4. COMBINE: Stir in sugar and apple then add flour, vanilla, chocolate chips and salt.

5. SWIRL: Pour the batter into the pan and drop tablespoons of the peanut butter across the top. Gently swirl the peanut butter with a knife.

6. BAKE: Bake for 35-40 minutes until the edges are firm and the center doesn’t wobble. Tent with foil if peanut butter browns.

Important tips for success

Quick and easy to make, what more do you want? There is nothing to melt except the vegan butter. You should sieve the cocoa with the baking soda to ensure there are no lumps. Generally I do not sieve ingredients very often but a lump of either is not pleasant! I measure everything into the bowl and then mix. Pour into tin, dollop on peanut butter, swirl and that’s it!!

Be gentle. Gently fold the dry ingredients into the wet just until combined to avoid over-mixing, which can lead to tough brownies.
Warm the peanut butter. Some brands are soft enough to spoon and spread, but if yours is firm, warm it in the microwave for 10-15 seconds.

I always line my tin with baking parchment leaving an overlap at the sides to lift the Brownies out when they are cooked. You should do this too because you can slice (and eat!) them warm without breaking them.

The only thing to watch out for is the baking time. Because ovens vary the time is not exact. Be careful you do not over bake as they will be dry and hard. Baked properly they are soft and fudgy inside with a crispy chewy crust.

The best thing to do is put on a timer for 30 minutes and then keep checking them when it goes off. I bought a timer especially for baking brownies because I get distracted and forget them as I always bake several things at once.

Leave them to cool for fifteen minutes before slicing into twelve pieces or more if you want smaller bars. I never do!! This is where lining your tin pays off because you can lift them out with the liner.

Serve them warm out of the oven with a scoop of ice cream for the ultimate decadent treat!

How to store

These Brownies are so good, they wont last too long! But if you have more willpower than me, here’s how to store the leftovers:

To Store: Store cold brownies in an airtight container for 4-5 days at room temperature or in the fridge for 6-7 days.

To Freeze: Wrap chilled brownies tightly in plastic wrap and aluminum foil, then place in an airtight freezer bag or container. Freeze for up to 3 months, then thaw in the fridge overnight.

Warm chilled brownies to room temperature before enjoying for the best taste and texture.

They will keep for a week in an airtight tin for a week but they do dry out a little. If your house is like mine then you will find they never last more than a day or two!!

Did you make this recipe? Take a pic and share it on Instagram with the hashtag #aveggiecooks and tag @aveggiecooks. I would love to see it!