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An overhead shot of baked brownie in a baking tin surrounded by various ingredients.

Vegan Peanut Butter Brownies

The richest, gooeyest and most dense vegan peanut butter brownie.
Course Dessert
Cuisine American, Vegan
Diet Vegan, Vegetarian
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 16 brownie pieces
Calories 317kcal


  • Baking tin and paper
  • Kitchen scales


  • tbsp ground flaxseed to be mixed with 280ml boiling hot water (equals 1¼ cup water)
  • 1 tsp instant coffee to be mixed with 1 tsp boiling hot water
  • 120 g all-purpose flour
  • ¼ tsp salt
  • cup cocoa powder
  • tsp baking powder
  • 200 ml light vegetable oil such as olive oil
  • 200 g brown sugar
  • 150 g white or cane sugar
  • 1 tbsp vanilla essence
  • 50 g dark chocolate melted
  • 70 g vegan milk chocolate melted
  • 4 tbsp peanut butter natural, 100% peanuts


  • Make your flax eggs by combining 280ml of boiling water with your ground flaxseed. Stir well and set aside for later.
  • Next, make your coffee mixture by combining a teaspoon of instant coffee and a teaspoon of boiling water. Stir well and set aside for later.
  • Sift together flour, salt, cocoa powder and baking powder in a large mixing bowl.
  • In a second mixing bowl whisk together oil, sugars and flax eggs until shiny and gloopy. You want the sugar to dissolve in the oil and flax egg.
  • Add the vanilla essence, coffee mixture and melted chocolate (dark and milk) to your oil mixture.
  • Combine the dry and wet mixtures to form your brownie batter. Stir until just combined and no flour can be seen. Do not overmix.
  • Pour your batter into a lined square baking tin. Use a silicone spatula to even out the top a little. Top with 4-5 heaped tablespoons of peanut butter, one in each corner and one in the middle.
  • To create the swirls, use a skewer to draw a pattern. Stick the skewer into the brownie mixture and drag through the peanut butter topping making a figure 8 movement from left to right.
  • Bake for 45-50 minutes at 180°C / 356°F (fan oven setting).
  • Always cool the brownie in the pan fully before cutting and serving.


  • Make sure to use boiling hot water to make your flax eggs.
  • Be careful when adding instant coffee. You want it to fully dissolve in boiling hot water first, before adding to the mixture (see 'Ingredients' section and note 1 tsp of boiling hot water in the brackets next to instant coffee).
  • It’s key not to overmix this batter as doing so will create a rubber-like texture.
  • If you don't have a metal/wooden skewer to create swirls, you can simply use a chopstick or a thin knife.
  • Do not overbake. When a wooden skewer inserted in the middle comes out clean, your brownie is way overbaked and dry. Make sure the skewer comes out gooey, with a few bits of brownie here and there.
  • If not using a fan oven, bake at 200°C / 392°F.
  • Never cut the brownie when it's still warm as it will be crumbly and very likely to fall apart.


Calories: 317kcal | Carbohydrates: 36g | Protein: 4g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 1mg | Sodium: 62mg | Potassium: 211mg | Fiber: 3g | Sugar: 20g | Calcium: 57mg | Iron: 2mg