Description
Fudgy Vegan Peanut Butter Swirl Brownies (Gluten Free): this vegan gluten free brownies recipe is made from scratch & easy! It’s the fudgiest chocolate peanut butter swirl brownies ever—with thick ribbons of peanut butter and rich, moist brownie flavor! Vegan, Dairy-Free, Gluten-Free.
Ingredients
Scale
Brownies
- ¼ cup natural, unsalted creamy peanut butter (learn how to make homemade peanut butter)
- ½ cup coconut sugar
- 1/3 cup pure maple syrup
- ¼ cup + 2 tablespoons melted coconut oil
- ¾ cup unsweetened cocoa powder
- 2 flax eggs (2 tablespoons ground flax + 6 tablespoons water, whisk together, set for 15 mins)
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
- ¼ cup + 2 tablespoons gluten free oat flour – if using homemade, make sure it’s finely ground, not coarse
Add-in Ingredients
- ¾ cup vegan chocolate chips
Peanut Butter Swirl
- ½ cup natural, unsalted creamy peanut butter
- 2 tablespoons organic, unrefined confectioners’ sugar OR gluten free oat flour (begin with 1 tablespoon, add more as needed)
Instructions
- Preheat oven to 325°F. Line an 8-inch square baking pan with parchment paper or greased foil. Set aside.
- Make the Brownies: In a medium bowl, whisk together ¼ cup peanut butter, coconut sugar, maple syrup and melted coconut oil. Whisk until it resembles caramel.
- Add cocoa powder in ¼ cup increments, whisking until shiny and smooth. Scrape down the sides of the bowl as needed. Whisk in flax eggs, vanilla and salt. Add oat flour. Using a rubber spatula, fold until well-incorporated and no flour patches remain.
- Fold in chocolate chips. Pour batter into pan. Using a rubber spatula, smooth batter into an even layer.
- Make the Peanut Butter Swirl: Add Peanut Butter Swirl ingredients to a bowl: peanut butter and confectioners sugar. Using a fork, stir together until well-mixed and thickened. Spoon dollops of peanut butter mixture over brownie batter. Evenly distribute pockets of peanut butter throughout batter—leaving some batter bare. Dip a butter knife into the batter and swirl. Do not over-stir, as doing so will remove swirls.
- Bake for 31-35 mins. Mine took about 33 minutes. Cool for 1 hour, or until completely cool. Slice.
- For clean slices, completely cool, then do this: chill for 1-3 hours in the refrigerator, then slice. Cold brownies will be dense and firm like fudge. To soften, allow to reach room temperature, or heat in 10-second increments until just soft. Enjoy! Storing instructions below.
Adapted from my Gluten Free Vegan Brownies and my Best Vegan Brownies.
For brownies made with almond flour, try my Ultimate Fudgy Paleo Vegan Brownies.
Notes
- Store in an airtight container for 1-2 weeks at room temperature. If storing in the refrigerator, brownies will firm up and become fudge-like, and keep for up to 3 weeks.
- These brownies freeze well. Store in an airtight, freezer-friendly container for up to 2 months. Thaw at room temperature for 10-20 minutes before enjoying. Or, heat in the microwave for about 10 seconds.
- Prep Time: 20 mins
- Cook Time: 33 mins
- Category: Brownies, Healthy Dessert, Vegan, Dairy-Free, Gluten-Free