Chocoholics rejoice! These vegan peanut butter brownies are the best. They’re oh so fudgy, stain-your-teeth-brown chocolatey, and swirled with thick and creamy peanut butter. What more could we want from a dessert?
Except to serve them with a scoop of ice cream. Now THAT would be divine.
These brownies may be vegan-friendly, but there are no root vegetables, legumes or weird ingredients in sight! Well, except a banana, but banana + chocolate + pb is a party I want to be at.
We’ve also got chocolate in not one, not two, but THREE different forms. You’re welcome.
By the way, if you love brownies, you’ll love these fudgy vegan brownie cookies too. You’re welcome.
How to make peanut butter brownies:
Mash the banana in a bowl then mix with the sunflower oil and sugar. You can also puree the banana if you wish. Stir in the melted chocolate (photo 1).
Sift in the dry ingredients in 3-4 increments, then fold in the chopped dark chocolate (photo 2). Pour this mixture into a lined baking tray and swirl through the peanut butter using toothpick or fork.
Bake at 180 degrees/ 350 F for 20-25 minutes, then leave to cool COMPLETELY before cutting into squares. I know the wait is hard, but it must be done.
Psst – If you’re as obsessed with brownies as I am, you’ll fall head over heels for my vegan oreo brownies!
Notes on this recipe:
- Make sure to use ripe and spotty bananas for extra sweet flavour.
- These banana peanut butter brownies are not super sweet like most brownie recipes – if you have a sweet tooth, feel free to add an extra 2-3 tablespoons of sugar during step 3.
- Feel free to swap the dark chocolate for dairy-free milk or white chocolate!
- You can also make this recipe with any nut butter! Use sunflower seed butter to make them nut-free or pistachio almond butter for a *fancy* twist.
The cocoa butter content of the melted chocolate that is added to the batter is extremely important. If you use a chocolate which is high in cocoa solids (say 90%), it will be lower in cocoa butter and your batter will be too thick. I suggest using a chocolate with 40-60% cocoa solid content.
As much as I hate to wash up seives as well, it is necessary to sift in the dry ingredients to ensure the cocoa powder is lump-free. If you’re in a pinch, you can skip sifting the other ingredients but ALWAYS sift your cocoa powder!
Yes, you can enjoy these brownies hot from the oven, but they won’t slice as evenly. If you’re looking for clean cut brownies like in these photos, leave them to cool to room temperature then for at least 2 hours in the fridge, or preferably overnight.
Vegan Peanut Butter BrowniesLeave a Review Print Recipe
For the batter:
- 1 Banana the riper, the better
- 4oz/ 115 grams Dark Chocolate
- 1/2 cup/ 115ml Sunflower Oil
- 1/3 cup/ 115 grams Caster Sugar
- 1 teaspoon Vanilla Extract
- 1 pinch Instant espresso powder optional, to bring out the flavours
- 1/2 cup/ 90 grams Self Raising Flour
- 1/2 teaspoon Baking Powder
- 1/4 cup/ 40 grams Cocoa Powder
- 2.5 oz/ 85 grams Dark Chocolate roughly chopped
- 2.5 tbsp/ 50 grams Peanut Butter smooth or crunchy
- Preheat the oven to 180 degrees/ 350 F. Grease a 20cm square baking tray with a little oil, and line with greaseproof paper.
- Break up the 4oz/ 115 grams chocolate and melt until smooth (I like to do this in the microwave, by carefully heating on the medium setting in 30 second bursts and stirring after each interval, but you can use a double boiler if you wish). Set aside to cool.
- In a large mixing bowl, mash the banana until no large lumps remain (you can puree the banana in a blender if you wish). Add the sunflower oil and sugar, and whisk until well combined.
- Pour in the cooled melted chocolate and whisk together to combine. Stir in the vanilla extract and espresso powder, if using.
- Measure out the dry ingredients into a separate bowl. Gradually sift them in, folding the batter after each addition (I would do this in 3-4 increments).
- Add the chopped chocolate to the batter and mix to combine. Pour into the baking tray and swirl through the peanut butter.
- Bake for 20-25 minutes, then remove from the oven and leave to cool completely before cutting into squares. Enjoy!
- The brownies will be much easier to slice cleanly if you leave them to cool completely in the fridge.
- These brownies can be stored in the fridge, in a covered container, for up to 4 days.
- If you wish to reheat the brownies, you can do so by heating in the microwave for a few seconds. For an extra decadent treat, top with a scoop of vegan ice cream!
- If you are allergic to nuts or wish to make plain chocolate brownies, you can omit the peanut butter. To compensate for the lack of salt in this case, I add a generous pinch of salt to the batter during step 4.