Vegan Peanut Butter Brownies (Printable Version)
Rich, vegan peanut butter brownies made with oats, nuts, and dairy-free chocolate chips for a wholesome treat.
# Ingredients Required:
→ Dry ingredients
01 -
110 grams old fashioned rolled oats (certified gluten-free if needed)
02 -
5 grams baking soda (use baking powder if using Dutch process cocoa)
03 -
0.5 grams ground cinnamon (optional)
04 -
50 grams regular cocoa powder or raw cacao powder
→ Wet ingredients
05 -
180 grams salted peanut butter (smooth or crunchy)
06 -
100 grams light brown sugar
07 -
10 milliliters vanilla extract
08 -
120 milliliters non-dairy milk
09 -
80 milliliters maple syrup
→ Additions
10 -
90 grams dairy-free semi-sweet chocolate chips
11 -
60 grams raw walnuts, roughly chopped
# Guide to Cooking:
01 -
Preheat the oven to 175°C and line a 20 cm by 20 cm baking pan with parchment paper.
02 -
Pulse oats in a food processor until they reach a coarse flour consistency with some larger pieces. Add baking soda, cinnamon, and cocoa powder, then pulse briefly to combine. Transfer to a bowl.
03 -
In the food processor, combine peanut butter, light brown sugar, vanilla extract, non-dairy milk, and maple syrup. Blend until smooth, scraping down the sides as needed.
04 -
Add the dry ingredients to the wet mixture in the processor and pulse until fully incorporated. The batter should be thick and sticky.
05 -
Gently fold the chopped walnuts and dairy-free chocolate chips into the batter.
06 -
Spread the batter evenly in the prepared pan. Bake for 28 to 32 minutes, checking doneness by inserting a toothpick into the center. Allow to cool in the pan for 15 minutes, then transfer to a wire rack and cool completely before cutting into 16 squares.
# Extra Suggestions:
01 -
Using baking powder instead of baking soda is essential when opting for Dutch process cocoa to ensure proper leavening.
02 -
Cooling completely before slicing allows the brownies to set and prevents crumbling.