Description

These Vegan Peanut Butter Brownies are a deliciously fudgy, gluten-free treat made with wholesome ingredients like rolled oats, peanut butter, and dairy-free chocolate chips. Perfectly sweetened with maple syrup and brown sugar, these brownies offer a rich, nutty flavor and a moist texture without any dairy or eggs. Easy to make and ideal for sharing, they make a great snack or dessert for vegan and gluten-free diets.

Ingredients

Dry Ingredients

1 cup plus 2 Tbsp old fashioned rolled oats (Certified gluten-free if needed)
1 teaspoon baking soda
¼ teaspoon ground cinnamon (optional)
½ cup regular cocoa powder or raw cacao powder
½ cup light brown sugar

Wet Ingredients

¾ cup peanut butter, salted (Smooth or crunchy)
2 teaspoons vanilla extract
½ cup non-dairy milk
⅓ cup maple syrup

Add-ins

½ cup dairy-free chocolate chips, semi-sweet
½ cup raw walnuts, roughly chopped

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Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8 inch by 8 inch baking pan with parchment paper to prevent sticking and for easy removal of brownies.
Process Oats: Place the rolled oats in a food processor and pulse until they reach the consistency of coarse flour, allowing for a few larger pieces for texture.
Add Dry Ingredients: Add baking soda, ground cinnamon (if using), cocoa powder, and brown sugar to the food processor with the oats and pulse a few times to combine all dry ingredients evenly. Transfer this mixture to a separate bowl.
Blend Wet Ingredients: In the same food processor, add peanut butter, vanilla extract, non-dairy milk, and maple syrup. Blend until the mixture is smooth and creamy, scraping down the sides as needed to ensure thorough mixing.
Combine Ingredients: Add the dry mixture back into the food processor with the wet mixture and pulse until combined into a thick, sticky batter.
Fold in Add-ins: Transfer the batter to a bowl and gently fold in the dairy-free chocolate chips and chopped walnuts to distribute evenly.
Spread Batter in Pan: Spread the thick brownie batter evenly into the prepared baking pan, smoothing the top with a spatula.
Bake: Bake in the preheated oven for 28-32 minutes. Test for doneness by inserting a toothpick, knife, or chopstick into the center; it should come out mostly clean or with a few moist crumbs.
Cool: Remove the brownies from the oven and allow them to cool in the pan for 15 minutes. Then transfer to a cooling rack and let them cool completely before cutting into 16 squares for serving.

Notes

Ensure oats are certified gluten-free if you require a gluten-free dessert.
You can use either smooth or crunchy peanut butter depending on your texture preference.
Non-dairy milk options include almond, soy, oat, or coconut milk.
For added flavor, you can lightly toast the walnuts before folding them into the batter.
Store brownies in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
Allow brownies to cool completely before cutting to prevent crumbling.