Vegan Peanut Butter Brownies

The combination of chocolate and peanut butter is just so perfect. I really feel for those poor people out there with nut allergies. Absolutely brutal. There is nothing I enjoy more and these Vegan Peanut Butter Brownies are testimony to that fact. Bake these today and get your PB-chocolate on!

This post may contain affiliate links. Read my full disclosure here.

A Peak Behind the Curtain

I love what I do but sometimes things run off the rails. This recipe is the perfect example. I really thought it would take me 1 or 2 tries max to nail this recipe but each time I tried it I seemed to sabotage myself in a new way.

The first time I mixed together the peanut butter mixture it was WAY too thick. I should have scrapped it and remixed it with new measurements right there but NOPE! Stubborn me thought I could salvage it. Cut to me throwing out an entire tray of brownies...sigh.

The second time I had the recipe basically perfect but I accidentally used seasoned black beans. I sincerely hope none of you ever have to taste a brownie with onion aftertaste. Even the innate deliciousness of these Vegan Peanut Butter Brownies could not cover that up. That said, the gloriousness achieved in this recipe was worth the journey. I hope you agree.

Steps for Making Vegan Peanut Butter Brownies

1. Prep and Blend: Preheat oven to 350 degrees F (175 C) and line a 9 inch square pan with parchment paper. Set aside. In a blender or food processor combine black beans, water and instant espresso powder. Blend until smooth, about 1 minute. Set aside.
2. Make the Batter: Add vegan butter and dark chocolate to a large, microwave-safe bowl. Microwave in 30 second increments, whisking after each until completely melted and smooth. Add sugar and light brown sugar to the bowl and whisk together. Mixture should become very thick. Add vanilla extract and black bean mixture to the bowl and whisk until completely smooth. Add in sea salt, cocoa powder and all purpose flour. Whisk until thick batter comes together. Do not over-mix. Fold in chocolate chips.
3. Peanut Butter Swirl: Add peanut butter to a separate bowl. Heat in the microwave for 20 seconds. Add vegan butter and powdered sugar to the bowl and stir until smooth. Pour brownie batter into prepared pan and smooth top with rubber spatula. Top batter with spoonfuls of peanut butter mixture. Scatter these somewhat evenly over the batter. It doesn’t need to be perfect. Take a knife and swirl through the batter to slightly blend chocolate and peanut butter.
4. Bake: Bake in pre-heated oven for 55-60 minutes or until toothpick inserted into center of brownies comes out clean with only a few crumbs clinging to it. Allow brownies to cool in pan for at least 1 hour before cutting.

Vegan Peanut Butter Brownies Ingredients

• Canned Black Beans: Stay with me! I know you think you have entered an alternate reality where I would try to make a healthy brownie recipe but I assure you I have not. Black beans, when blended with water, create a thick paste that works as a great egg substitute in brownies. The beans help bind all of the brownie ingredients together and provide the density that is needed to achieve a fudge-y brownie. I promise you won't notice them at all! Just be sure they are unseasoned!
• Instant Espresso Powder: Instant espresso powder is known predominantly for adding coffee flavor to recipes. However, it can also boost the richness of chocolate flavor without overpowering it. It is easily rehydrated with any liquid and enhances the appearance of chocolate desserts as well as the taste. If you can't find it at the grocery store it is always available online.
• Vegan Butter: Vegan butter is a simple alternative to dairy butter. Non-dairy butter is made up of different vegetable oils and is solid at room temperature. The flavors are nearly identical to normal butter. 
• Dark Chocolate (50-70%): When talking about dark chocolate, 50-70% cacao refers to the amount of the chocolate bar that is made up completely of ingredients derived from the cocoa bean. The remainder of the chocolate will be made up of sugar or other flavor enhancers like vanilla. If you would prefer a milder dark chocolate, keep your percentage closer to 50%. If you like a less-sweet chocolate, 70% is the way to go.

Ingredients Continued

• Sugar: Granulated sugar is great for baking because the bond that it forms with water/liquid has a moisture-locking effect. This gives our brownies incredible texture and moistness. Where we rely on sugar to provide sweetness to our desserts, it also brings out the more delicate flavors in our bakes giving them the level of prominence we desire.
• Light Brown Sugar: Light brown sugar has less molasses per total volume of sugar than dark brown sugar. This comes out to about 3.5%. Light brown sugar provides a subtle sweetness to your baked goods. It has a light color and a flavor that is less sweet than white sugar.
• Vanilla Extract: Vanilla extract is the most common extract in baked goods. It will add a beautiful dimension and flavor profile to our brownies. Vanilla chemically adds more flavor to desserts without covering up the other flavors you would still like to shine through.
• Sea Salt: Salt is a known flavor enhancer and baked goods are no exception. This is especially true where flour and butter are concerned. In addition to amplifying flavor, salt works to strengthen doughs/batters and provide texture.
• Cocoa Powder: Cocoa powder has a high water absorption rate which contributes to moistness in baked goods. It will also deliver rich, chocolatey flavor and a deep, brownish color to our brownies.
• All Purpose Flour: All purpose flour is considered to have a moderate/average amount of protein when compared to other flours. It will give the brownies sturdiness without compromising the lightness desired.
• Nondairy Chocolate Chips: Dairy-free chocolate chips that allow you to bake allergy friendly snacks. Most popular brands have a dairy-free version in their arsenal. Most semi-sweet and dark choc. chips are dairy-free but ALWAYS read the label to make sure.

For the Peanut Butter Swirl

• Peanut Butter: When it comes to baking, "natural" peanut butters are not allowed. While they are wonderful for cooking and on your morning toast, they should not be used here. "Unnatural" peanut butters have added emulsifiers that provide a more homogenous texture which leads to more accurate measurement. The separation in natural peanut butters can lead to a lot of issues in your final product.
• Vegan Butter: See above
• Powdered Sugar: Powdered sugar should be used here instead of granulated sugar. Powdered sugar dissolves nicely into the melted peanut butter and vegan butter giving it sweetness and good "drizzle-ability."

Tips for Making Vegan Peanut Butter Brownies

1. When you are purchasing your can of black beans, be sure to read the ingredients. When I was testing this recipe I made the mistake of only looking at the front part of the label. My first batch of brownies had a weird aftertaste and on further inspection I had purchased beans doused in onion powder. Let me tell you something, no amount of rinsing will get seasoning off canned beans. Don't make my mistakes people!
2. After you have melted the chocolate, add in the granulated sugar and whisk vigorously until melted. This will give your brownies that beautiful, crackly top. Follow this up with the light brown sugar. Mixture will be very thick (and cooler) at this point so don't worry if it doesn't melt.
3. Do not use "natural" peanut butters for this recipe. As stated above, "unnatural" peanut butters such as Skippy or Jif work best in baking due to their smooth texture and overall measurability.
4. Batter cannot and should not be made in advance. Once you have completed the batter, get it into your prepared pan, swirl in the pb mixture and get that bad boy in the oven. Prepared batter rarely bakes better with age.
5. When scooping in the peanut butter there is no need for perfection. Aim to get it pretty evenly distributed so there is peanut butter in every brownie and then swirl a knife through the batter to achieve a marbling effect.

How to Serve Vegan Peanut Butter Brownies

1. Cool Completely: Allow the peanut butter brownies to cool completely in the baking pan or on a wire rack. This helps them set and ensures clean slices.
2. Cut into Squares: Use a sharp knife to cut the brownies into even squares or rectangles. You can choose the size that suits your preference, but typical brownie sizes are about 2x2 inches or 2x3 inches.
3. Serve on a Platter: Place the cut peanut butter brownies on a serving platter, making them easy for guests to access. You can also use a decorative dessert plate.
4. Garnish (Optional): For an extra touch of flavor and presentation, consider garnishing the brownies with a drizzle of vegan peanut butter, a sprinkle of powdered sugar, or a dusting of cocoa powder.
5. Add a Scoop of Vegan Ice Cream: If you want to take your peanut butter brownies to the next level, serve them with a scoop of your favorite vegan ice cream. The warm brownies paired with cold ice cream create a delightful contrast.
6. Vegan Whipped Cream: Offer a dollop of vegan whipped cream on the side for those who enjoy their brownies with a little extra sweetness.
7. Pair with Coffee or Tea: Serve the peanut butter brownies with a cup of coffee, tea, or a glass of almond milk for a perfect dessert pairing.
8. Warm or Room Temperature: Peanut butter brownies can be enjoyed warm or at room temperature. Some people prefer them right out of the oven when they're gooey, while others like them at room temperature for a firmer texture.

Please remember if you make this recipe to snap a pic and share with @censoredbaker on instagram!

Print

More Vegan Chocolate Desserts

• Best Vegan Brownies
• Vegan Chocolate Peanut Butter Rice Krispie Treats
• Vegan Blondies
• Vegan Peanut Butter Cups
• Vegan Rocky Road Cookies