These fudgy vegan peanut butter brownies are everything I want in a dessert—rich, chocolatey, and irresistibly gooey. Made in just one bowl with simple, plant-based ingredients, they’re the kind of treat I turn to when I need something indulgent but still a little wholesome. Swirled with creamy peanut butter and optionally dotted with chocolate chips, they’re also easily made gluten-free, making them a great choice for many diets.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
½ cup peanut butter (creamy or natural)
½ cup applesauce
½ cup pure maple syrup
2 teaspoon pure vanilla extract
¼ cup cocoa powder
½ teaspoon baking powder
¼ teaspoon salt
½ cup spelt flour (or oat flour for gluten-free)
⅓ cup mini chocolate chips (optional)
Additional peanut butter for swirling (optional)
Directions
I preheat the oven to 325°F (163°C) and line an 8-inch baking pan with parchment paper or lightly grease it.
In a large mixing bowl, I stir together the peanut butter, applesauce, maple syrup, and vanilla until smooth.
Then I add the cocoa powder, baking powder, and salt, stirring until well combined.
I mix in the flour until it’s just incorporated and gently fold in the mini chocolate chips if I’m using them.
I spread the batter into the prepared pan, smoothing the top. If I’m feeling fancy, I drizzle more peanut butter on top and swirl it with a knife.
I bake the brownies for 25 to 30 minutes, until the center is set and a toothpick comes out with moist crumbs (not wet batter).
I let them cool completely in the pan before slicing, which helps them firm up and get the perfect fudgy texture.
Servings and timing
This recipe makes 9 brownies.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Calories: 140 kcal per brownie
Variations
I swap the spelt flour with oat flour when I want a gluten-free version.
For extra richness, I sometimes add a few more chocolate chips on top before baking.
If I want to change up the flavor, I swirl in almond butter or hazelnut spread instead of peanut butter.
I’ve also added a pinch of instant coffee powder to deepen the chocolate flavor—it’s subtle but so good.
Storage/Reheating
I store leftover brownies in an airtight container at room temperature for up to 3 days. If I want them to last longer, I keep them in the fridge for up to a week. They also freeze well—I wrap them individually and store them in a freezer-safe bag for up to 2 months. To reheat, I pop one in the microwave for 10–15 seconds to get that freshly baked feel.
FAQs
How do I know when the brownies are done?
I check that the center looks set and use a toothpick—if it comes out with a few moist crumbs (but not wet batter), they’re ready. They’ll continue to firm up as they cool.
Can I use almond butter instead of peanut butter?
Yes, I’ve swapped peanut butter for almond butter and it works great. Just make sure it’s creamy and not too runny.
What can I use instead of applesauce?
If I don’t have applesauce, mashed banana or dairy-free yogurt are good substitutes. Just note that banana will add some flavor.
Do these brownies taste healthy?
They taste rich and chocolatey—I honestly don’t notice they’re healthier. The maple syrup and peanut butter keep them sweet and satisfying.
Can I double the recipe?
Yes, I double it and bake it in a 9x13-inch pan. The baking time might increase slightly, so I keep an eye on them and test for doneness with a toothpick.
Conclusion
These fudgy vegan peanut butter brownies are one of my favorite easy treats. I love that they’re made with pantry staples, taste amazing, and don’t require any dairy or eggs. Whether I’m baking for myself or sharing with friends, they always disappear fast.
📖 Recipe:
Fudgy Vegan Peanut Butter Brownies
- Total Time: 35 minutes
- Yield: 9 brownies
- Diet: Vegan
Description
These fudgy vegan peanut butter brownies are rich, gooey, and chocolatey. Made in one bowl with plant-based ingredients, they're naturally sweetened and can easily be made gluten-free for a healthier indulgence.
Ingredients
½ cup peanut butter (creamy or natural)
½ cup applesauce
½ cup pure maple syrup
2 tsp pure vanilla extract
¼ cup cocoa powder
½ tsp baking powder
¼ tsp salt
½ cup spelt flour (or oat flour for gluten-free)
⅓ cup mini chocolate chips (optional)
Additional peanut butter for swirling (optional)
Instructions
- Preheat the oven to 325°F (163°C) and line an 8-inch baking pan with parchment paper or lightly grease it.
- In a large mixing bowl, stir together the peanut butter, applesauce, maple syrup, and vanilla until smooth.
- Add the cocoa powder, baking powder, and salt. Mix until well combined.
- Stir in the flour until just incorporated, then gently fold in the mini chocolate chips if using.
- Spread the batter into the prepared pan and smooth the top. Optionally drizzle additional peanut butter on top and swirl with a knife.
- Bake for 25 to 30 minutes, until the center is set and a toothpick comes out with moist crumbs.
- Let the brownies cool completely in the pan before slicing to help them firm up.
Notes
Swap spelt flour for oat flour to make it gluten-free.
Add extra chocolate chips on top before baking for more richness.
Swirl in almond butter or hazelnut spread for flavor variation.
A pinch of instant coffee powder enhances the chocolate flavor.
Store in an airtight container at room temperature for 3 days or refrigerate for up to a week.
Brownies freeze well; wrap individually and freeze up to 2 months.
Microwave a brownie for 10–15 seconds to reheat.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 140
- Sugar: 9g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
