Vegan peanut butter brownies

Vegan peanut butter brownies

vegan peanut butter brownies macro

Happy Friday! Hope your week has been peachy and that you have something to look forward to planned for this weekend? We’ve had a fairly uneventful week of working, mild exercise, meditation and baking brownies. Lots of brownies actually. Leading up to today my house has become brownie central. It’s a good thing if you have bags of self-control, but not so good if you are a sweet toothed emotional eater 2 months into being locked in your four walls.

In the old, pre-pandemic, days, I used to send Duncan to work with boxes of my test bakes unless they were completely inedible, but that’s out of the window now. Luckily, Duncan’s workmate – Anthony – happens to live nearby and he graciously agreed to take some of my test brownies off our hands. Unfortunately for him, my first batch was quite far off the mark – I experimented with using coconut flour and they were seriously dry. It might be why he refused the second batch (I don’t blame him), but then apparently he said ‘yes’ to the forth.

We went over there and, like last time, Duncan left a small package of brownies on his doorstep, but this time he curiously did not ring the doorbell. When I asked ‘why?’, he said he was worried that Anthony might change his mind. I was confused. ‘I thought you said he was keen and you didn’t actually bully him to take them’ I said. ‘I did not bully him, but I’d rather not give him a chance to back out of this’ I heard in response as we drove off.

Once we got home Duncan messaged Anthony on slack (Messenger for nerds, apparently – Duncan’s words, not mine!) but we have not heard back since so we do not know what has actually happened to our mystery package. It might have got swept off onto someone else’s porch as the wind has been crazy here or a dog ate it or someone stepped into it. We might have as well just composted the lot, Duncan!

So as by my own admission my first attempt at these were cardboard dry, these are anything but. I’ve tinkered with the flours, upped the amount of liquid used and adjusted the baking time for a tray of deliciously gooey vegan brownies laced with peanut butter that can be made gluten-free too! Although I am a late peanut butter convert, I am really devoted to it now and I especially enjoy it against the backdrop of dark chocolate – hence these brownies. The recipe is super easy and does not require any special equipment and I am hoping that it will bring you some joy this weekend.

vegan peanut butter brownies raw

vegan peanut butter brownies texture

vegan peanut butter brownies cut

vegan peanut butter brownies knife

vegan peanut butter brownies cross section

makes
9 pieces
PREP
15 min
COOKING
20 min
makes
9 pieces
PREPARATION
15 min
COOKING
20 min
INGREDIENTS
  • 1 tbsp ground flax seeds
  • 100 g / 3.5 oz vegan 70% cocoa dark chocolate
  • 85 g / 1/3 cup mashed banana (or 75 g / 1/3 cup silken tofu, I use Clearspring)
  • 80 ml / 1/3 cup (cold) coffee or plant milk
  • 150 g / ¾ cup caster sugar or coconut sugar for refined sugar-free version
  • 80 g / 1/3 cup peanut butter, plus more for topping
  • ½ tsp salt
  • ½ tsp baking soda (GF certified if needed)
  • 40 g / heaped 1/3 cup cocoa powder
  • 50 g / ½ cup finely ground almonds / almond flour
  • 65 g / ½ cup plain flour or GF flour mix or an extra 50 g / ½ cup almond flour
  • toasted (unsalted) peanuts, for decoration (optional)
METHOD
  1. Prepare flax egg by mixing ground up flax seeds with 45 ml / 3 tbsp of cold water. Set aside until the flax egg jellifies.
  2. Melt the chocolate very slowly over a bain marie / water bath. Make sure the bowl with chocolate does not touch the water underneath.
  3. Preheat the oven to 175° C / 345° F. Line a 20 cm x 20 cm  / 8″ x 8″ baking tin with baking parchment. Make the baking parchment stick out of the tin so that you’re able to remove the brownies from the tin a little easier.
  4. Place mashed banana (or silken tofu) in a large bowl with jellified flax egg, (cold) coffee and sugar and whisk together until smooth. Sugar will act as an abrasive and break the silken tofu up nicely without the need for blending it first (although do use a blender / food processor if you wish).
  5. Fold in peanut butter and melted chocolate and mix until smooth.
  6. Add in all the dry ingredients (apart from plain flour). Mix well. Finally fold in plain flour gently until no flour pockets remain.
  7. Transfer the batter into the prepared baking tin and spread it into the sides and corners with a spatula. Decorate with dollops of peanut butter, spreading it into a swirly pattern with a skewer or a chopstick. Sprinkle with toasted peanuts (if using).
  8. Bake on the middle shelf for about 18-20 minutes (depending on how fudgy you like your brownies and on your oven). Allow the brownies to cool down completely (!) before cutting with a sharp knife.

NOTES

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NUTRITIONAL INFO
calories
194
10%
sugars
17 g
18%
fats
9 g
13%
saturates
3 g
16%
proteins
5 g
10%
carbs
26 g
10%
*per serving
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5.0
8 reviews, 22 comments
REVIEWS & QUESTIONS
Alexandra:
Hi,
I really want to try this recipe as I have had great success with many of your recipes.
Unfortunately I am unable to have flax or chia.
How could I substitute this? Would Aquafaba work or a mashed banana and silken tofu.
Thanks
    Ania
    Ania:
    Hi Alexandra,
    How about psyllium husks or husk powder? Although if you are making them with regular flour, not GF you should be able to get away without them, in theory (I have not tried). Or simply use this recipe instead and top with peanut butter and peanuts :) x Ania
Sara:
My first attempt at brownies, and they were absolutely delicious, and have proven a big hit with everyone who has tried them.
I followed the recipe precisely, but I think my next version will use a runnier rather than a very solid peanut butter (I bought it unthinkingly, and didn't consider whether it could be easily 'swirled' into the brownie mixture).
    Ania
    Ania:
    Thanks Sara, I'm delighted to hear that these went down so well with your family and friends. Yes, runny PB is better for swirling but you can always warm it up a little to make it looser. Thanks so much for taking the time to write this lovely review, I really appreciate it. x Ania
Jay Swann:
Love these brownies 👌👌👌 have made twice. I use chia instead of flax(cause it's what I have in my pantry). I always use coffee in brownies as boosts flavor of the chocolate, so tend to make a 20ml or so espresso shot and make up the rest of the liquid with plant milk. Thanks for such a great recipe 🥰🥰🥰
    Ania
    Ania:
    Thanks Jay, I'm so happy to hear that these brownies were such a hit with you! And thank you so much for returning to leave this lovely review – I really appreciate it! x Ania
would this recipe work with chia egg ? Thanks, Jo xx
    Ania
    Ania:
    Hi Jo,
    Sure thing, they are pretty much interchangeable. Hope you'll enjoy them! x Ania
Lucy:
Made these the other day and they were amazing! So fudgey, rich & chocolately, they are such a treat! I only made them 2 days ago and I’ve nearly demolished them all oops🤣 the peanut butter I used was very thick so I added a bit more milk in and they came out lovely!
Thank you for the fab recipe😁❤️
    Ania
    Ania:
    Thanks so much, Lucy! I'm so happy to hear that you enjoyed them! Ania
KIM EVANS:
Hi, I was wondering what I could sub for the tofu as I'm allergic to it and all dairy, and eggs?
    Ania
    Ania:
    Hi Kim,
    There are two different options included in the recipe, one is silken tofu but the other is mashed banana. I hope that works for you. Ania
Anna:
I made these with applesauce instead of banana and they were delicious!
    Ania
    Ania:
    Great to hear, Anna! Many thanks for letting me know! x Ania
Joann:
Just made them....super moist and delish! The crunchy peanuts on top make a delightful contrast to the fudgy brownies.
    Ania
    Ania:
    Aw, so glad to hear you enjoyed them, Joann! Thank you for letting me know! x Ania
carl:
oh these look so wonderful! do you reckon oat flour would be a decent substitute for the ground almonds?
    Ania
    Ania:
    Oat flour would be a good sub for all purpose flour, but not so sure about ground almond as they have a very different texture. I am pretty sure it won't be a disaster but it will impact the texture of these for sure. Good luck! Ania
Courtney:
These were amazing! I didn't have peanuts or gluten free flour so used roasted cashews on top and gluten free oat flour and it worked so well ! The brownies didn't last a night !
I love your recipes !
    Ania
    Ania:
    I'm so happy to hear that, Courtney! And thank you for taking the time to let me know - much appreciated! x Ania
Hannah:
Ania, I'm Anthony's partner, Hannah. I can confirm that the suprise brownie package was received! They didn't last long after that, we've both scoffed the lot. The brownies were super fudgy, and the peanut butter married in to all the flavours really well. Definitely not dry and definitely delicious. Thank you!
    Ania
    Ania:
    Aw, thanks Hannah! I'm so glad! I was so impressed with your tasting notes, if I ever do a cookbook I'll try to convince you to become my taste tester ;) Hope you guys are having a good long weekend in the sun and not working too hard! x Ania
Michaela:
Made this morning
Absolutely the joint first best Brownie recipe I've made & I've made a few
The other being a biscuit based so very different recipes
💜💜💜
    Ania
    Ania:
    That's so lovely to hear, Michaela! Thanks for taking the time to let me know that you enjoyed it so much - much appreciated! Ania
Priti:
This looks so yummy. I will try it out as I looooove peanut butter anything. Wish I was near you to test out your creations.
    Ania
    Ania:
    Aw, thank you! Me too, I am in the need for human 'guinea pigs' :) Ania
Laura:
This sounds so yum but do you think it could work with vegan white chocolate? I hate milk/dark chocolate x
    Ania
    Ania:
    I think so, although you would then need to skip cocoa powder too and maybe add a touch more flour and less sugar (white chocolate tends to be very sweet). You will probably need to make minor tweaks but it should work fine. Good luck! Ania
    PS: Also, what just occurred to me is that white choc + peanut butter might end up really sickly sweet and rich. You may want to dot the top with something sour like raspberry jelly instead.
Wendy:
Would it work if you left the peanut butter out? I love it on toast and in satay sauce but not in baked goods.
    Ania
    Ania:
    Hi Wendy,
    I would not skip it completely as it delivers a bit of fat, but you can use vegan butter or coconut (or other) oil instead. Hope that helps! Ania
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