Vegan Peanut Butter Brownies

These vegan peanut butter brownies are a rich, fudgy treat that fits perfectly into a busy weeknight baking session. They are easy to make with simple pantry staples and bring together a delicious balance of peanut butter and chocolate flavors. I first made this recipe when I wanted something indulgent but dairy free and it quickly became a favorite for sharing with friends.

I learned the hard way that quick pulses in the food processor are the key to perfect texture. Too much processing makes the oats gummy while too little leaves them too coarse. Patience pays off and these brownies come out perfect every time.

Ingredients

• 1 cup plus 2 tablespoons old fashioned rolled oats: Certified gluten free if needed for a naturally chewy and wholesome base
• 1 teaspoon baking soda: Important for rising but swap for baking powder if you use Dutch process cocoa
• ¼ teaspoon ground cinnamon: Optional but adds warmth and complexity to the flavor
• ½ cup cocoa powder or raw cacao powder: Choose a quality unsweetened powder for deeper chocolate flavor
• ¾ cup salted peanut butter: Smooth or crunchy works well for that nutty richness
• ½ cup light brown sugar: Adds sweetness and moisture without overpowering
• 2 teaspoons vanilla extract: Enhances all the flavors naturally
• ½ cup non-dairy milk: Use almond oat or soy milk depending on your preference
• ⅓ cup maple syrup: Gives a subtle natural sweetness and helps with moistness
• ½ cup dairy-free semi-sweet chocolate chips: Adding these provides melty pockets of chocolate
• ½ cup raw walnuts: Roughly chopped for texture and a satisfying crunch

Instructions

Build The Base:

Preheat your oven to 350 degrees and line an 8 inch by 8 inch baking pan with parchment paper. This prevents sticking and makes for easy cleanup. Pulse the oats in a food processor until they reach a coarse flour texture with small bits left. This creates a great crumb and helps hold the brownies together.

Combine Dry Ingredients:

Add the baking soda cinnamon and cocoa powder to the processed oats. Pulse briefly to fully combine. Transfer this mixture to a bowl to make room for the wet ingredients.

Blend Wet Ingredients:

In the clean food processor bowl add peanut butter brown sugar vanilla extract non-dairy milk and maple syrup. Blend until smooth and creamy scraping down the sides as needed. The batter should be thick but pourable.

Mix Dry and Wet:

Return the dry oat mixture to the food processor bowl with wet ingredients. Pulse until fully combined into a thick sticky batter. It should hold together well and be easy to spread.

Fold In Additions:

Transfer the batter to a mixing bowl and fold in the walnuts and chocolate chips by hand to evenly distribute them without breaking the nuts.

Bake The Brownies:

Spread the batter evenly in the prepared pan. Place in the oven and bake for 28 to 32 minutes. Check for doneness by inserting a toothpick or knife in the center it should come out mostly clean with a few moist crumbs.

Cool And Slice:

Remove the brownies from the oven and let them cool in the pan for 15 minutes. Then transfer to a cooling rack and chill completely if possible for clean slices. Cut into 16 squares for perfect portions.

Making these brought back memories of baking with my sister on rainy afternoons and sharing the warm brownies fresh from the oven.

Storage tips

Store leftovers in an airtight container at room temperature for up to three days For longer storage refrigerate for up to one week or freeze in a sealed container for up to three months Thaw frozen brownies at room temperature or warm slightly for that fresh baked feel

Ingredient swaps

You can swap peanut butter for almond or cashew butter for a different nutty twist Use regular milk instead of non-dairy milk if you are not vegan Add in dried cherries or chopped dates in place of walnuts for added sweetness and chew

Serving ideas

Serve with a scoop of vegan vanilla ice cream or a dollop of coconut whipped cream for an extra indulgence Sprinkle a pinch of flaky sea salt on top just before serving to brighten flavors Enjoy with a cup of coffee or plant based milk for a comforting afternoon snack

Enjoy the combination of rich peanut butter and deep chocolate in these luscious vegan brownies perfect for any occasion.

Frequently Asked Recipe Questions

→ Can I substitute the oats for flour?

Yes, rolled oats are pulsed for texture, but all-purpose or gluten-free flour can work with similar results, adjusting slightly for moisture.

→ What type of peanut butter is best to use?

Either smooth or crunchy peanut butter works well; salted varieties add depth, but unsalted can be used if preferred.

→ How do I check when the brownies are done?

Insert a toothpick into the center; a few moist crumbs indicate perfect doneness without being overbaked.

→ Can I replace the walnuts with other nuts?

Absolutely, chopped pecans, almonds, or hazelnuts provide great texture and flavor variations.

→ Is there a preferred non-dairy milk?

Any plant-based milk like almond, soy, or oat milk works fine, adding subtle nuances without overpowering the flavors.