Vegan Peanut Butter Brownies
These peanut butter brownies are bittersweet and fudgey with an extra layer of peanut butter just because. Get the recipe below.
Peanut butter makes everything better
The recipe for these epic brownies first appeared in Cibare – a food magazine written by me and a bunch of wonderful writers from North London – but they were too good not to recreate here. If you’ve not read the magazine before, check it out! My recipes often appear in there first before making their way on to the blog. There’s also tonnes of other awesome content you don’t want to miss. But, back to the brownies…
I should probably have shared a simple vegan brownie recipe first but there is one variation I bake time and time again – Peanut Butter Brownies. You see, I’m a firm believer that Peanut Butter makes everything better. Don’t tell me you disagree?! Brownies are a beautiful thing because they a dense and fudgey and full of bittersweet dark chocolate. But peanut butter then comes along to add a slightly savoury, salty note which cuts across what is otherwise a very sweet treat. It balances them perfectly allowing you to shovel more delicious morsels into your mouth. The last time I baked these I ate 3 in a row. Oops… That’s just how good they are.
The recipe is also incredibly simple. People often shy away from vegan baking because they fear having to use weird egg replacements that are expensive and hard to come by. But there’s nothing out of the ordinary here. The ingredients you need can be found in most kitchen cupboards and in corner shops up and down the country. There’s no excuse not to bake them! To make your life easier I’d even recommend baking them in a tinfoil brownie tray. They are ideal if you’re taking these to a bake sale or a friend’s house (they are the best way to cheer someone up). It also means less washing up. You can thank me later.
Vegan Peanut Butter Brownies
These plant based brownies are every peanut butter lover's dream!
- 2 bananas
- 100 grams caster sugar
- 75 grams light brown sugar
- 3 tbsp sunflower oil or other unflavoured oil
- 3 tbsp oat milk or other non-dairy milk
- 4 tbsp smooth peanut butter
- 100 grams self raising flour
- 4 tbsp cocoa powder
- 50 grams dark chocolate chips
Preheat your oven to 180C /350F / gas 4 and line a 23 X 23 cm (9 inch by 9 inch) cake tin / brownie pan with grease proof paper.
Mash the bananas in a large bowl using a fork.
Next add in the sugar, oil, milk and just 1 tbsp of the peanut butter and mix until combined.
Then mix in the flour, cocoa powder and chocolate chips.
Pour the brownie batter into the lined cake tin / brownie pan.
Heat the remaining peanut butter in the microwave until it's a runny consistency (about 30-45 seconds) and drizzle over the top of the batter. Swirl using a skewer.
Bake for approximately 30 minutes, until the brownies start shrinking away from the sides of the tin, the centre should feel a bit springy and a skewer inserted should comes out cleanly.
Allow the brownies to cool completely before cutting and serving.