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These vegan peanut butter chocolate brownies mix creamy peanut butter swirls with rich chocolate for a truly indulgent treat. They're soft, fudgy, and just sweet enough thanks to maple syrup. No eggs or dairy needed, making them a tasty twist on your usual brownies.
I whipped these brownies up for a casual hangout and was surprised how fast they vanished. Now they’re my easy go-to when I want a crowd-pleaser with minimal effort.
Needed Ingredients
Step-by-Step Instructions
That peanut butter swirl isn’t just for show—it adds a nutty flavor that plays nicely with the rich chocolate. I like using stirred natural peanut butter for a smooth blend and cool marbled effect. When I first shared these brownies, my family loved the swirled patterns and the special touch they added despite the easy method.
Storing Made Simple
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Serving Suggestions
These vegan peanut butter chocolate brownies have become a favorite around here. They’re quick to fix and feel like a treat in every bite. Whether you’re baking for friends or just yourself, they bring comfort and joy each time.
Frequently Asked Cooking Questions
- → What kind of flour should I use for these brownies?
All-purpose flour is great for giving a nice chewy texture that's not too tough.
- → Can I swap the plant milk for regular dairy milk?
Sure thing, dairy milk keeps the brownies moist and works well with the cocoa flavor.
- → What does the peanut butter swirl do for the texture?
It creates creamy spots that mix well with the fudge-like, dense brownie base.
- → Why use coconut oil instead of other fats?
Coconut oil helps keep these moist and tender with a mild hint of flavor.
- → How do I know when the brownies are ready?
Check that the edges look set and a toothpick comes out with a few moist crumbs stuck to it.