Name: Grain-Free Vegan Peanut Butter Brownies
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 Tbsp ground flax seed; 6 Tbsp water; 1/2 cup natural peanut butter (stirred); 1/2 cup coconut oil (melted); 2/3 cup cocoa powder; 1/2 cup almond flour; 2/3 cup coconut sugar; 1/2 cup chocolate chips (+ more for topping); 1/4 tsp sea salt; 1/4 cup natural peanut butter; 2 Tbsp coconut oil; 2 Tbsp pure maple syrup; pinch sea salt (to taste)

Grain-Free Vegan Peanut Butter Brownies are jam packed with peanut butter flavor while staying richly chocolate. These moist and delicious brownies are perfect for PB&C lovers!

In a world so divided…

There’s no need to choose between peanut butter and chocolate.

You can enjoy them both, and these Vegan Peanut Butter Brownies will bring you great joy.

Where peanut butter and chocolate unify in cohesive fudgy moist solidarity to bring your face something worth fighting for.

Seriously, these peanut butter brownies will inspire you to behave better in life.

In case these brownies weren’t peanut buttery enough on their own, I smear them with a peanut butter frosting situation, which is a unification of peanut butter, coconut oil and pure maple syrup.

Do you like cinnamon in your brownie? DON’T NOT ADD IT!

Chocolate chips?? Put them everywhere!

All assembled, these grain-free vegan peanut butter brownies are:

Rich & Chocolatey
Flaky & Moist
All the peanut buttery
Perfectly sweet
Refined sugar-free
Dairy-free
Egg-free
Smeared with more gooey peanut buttery goodness

Ingredients for Grain-Free Vegan Peanut Butter Brownies:

Ground Flax Seed: The egg replacer in this recipe! We combine ground flax seed with water and let it sit for 15ish minutes until it forms a gelatinous substance resembling beaten eggs.

Peanut Butter: The main event at this browniepalooza! I use natural pre-stirred crunchy peanut butter (those lumps of peanuts are EVERYTHING), but you can use any peanut butter your heart desires, so long as there isn’t an abundance of oil separation.

Coconut Oil: Adding more fat (aka deliciousness) to the fabulous dessert, coconut oil has a naturally sweet, nutty, creamy flavor, lending more deliciousness to our brownie.

Cocoa Powder: Making the brownie a brownie, unsweetened cocoa powder is what gives us that rich chocolatey yum. I like using raw cacao powder, but you can go with your favorite variety.

Almond Flour: Adding substance and hold togetherness, almond flour adds bulk to the brownie and helps the whole thing assemble nicely.

Coconut Sugar: Keeping it refined sugar-free, I use coconut sugar for sweetening the brownies. You can opt for granulated cane sugar, raw cane sugar, or brown sugar if you have one of those on hand. Coconut sugar is lower on the glycemic index than cane sugar and also has a natural caramel-like flavor…it makes a baked good super dreamy!

Optional Add-ins: Ground cinnamon and chocolate chips! You don’t have to have them, but BOY they make a mean brownie!

How to Make Vegan Peanut Butter Brownies:

Make the flax “eggs” by stirring together the ground flax seed and water in a small bowl until well combined. Allow mixture to sit 10 to 15 minutes, stirring occasionally, until substance resembles beaten eggs.

Preheat the oven to 350 degrees F.

Add all ingredients for the brownies to a stand mixer (including the flax eggs) and beat until combined. The brownie “batter” will be very thick and appear crumbly. This is normal!

Transfer brownie batter to the parchment-lined 9″ x 5″ loaf pan and smooth into an even layer. Don’t worry if the batter looks grainy or oily.

^It’ll look like trash…don’t freak out.

Bake on the center rack of the oven 20 to 25 minutes, until the edges are set up.

Remove brownies from the oven and allow them to cool at least 30 minutes.

Stir together the peanut butter topping in a small bowl until well-combined. Once brownies are cool, spread the peanut butter topping over the brownies and top with chocolate chips (and a sprinkle of sea salt if desired)!

Tips for Preparing this Recipe:

Use the pre-stirred peanut butter. If you try using all-natural peanut butter, you may have a lot of oil separation. It’s fine to use natural peanut butter for the topping!

If the brownies have a layer of oil on top when they come out of the oven, don’t freak out. Simply allow the brownies to cool as normal…the oil will set back in (don’t wipe it off with a towel).

Recipe Adaptations:

If you aren’t vegan, use two regular chicken eggs and omit the ground flax seed and water.
Replace the coconut sugar with sugar-free sweetener and use sugar-free chocolate chips for a low-carb/Keto version of this recipe. If making the peanut butter topping, use a liquid sugar-free sweetener to replace the pure maple syrup.
Use almond butter instead of peanut butter.

More Brownie Recipes:

Peanut butter and chocolate for life!

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!

If you make this recipe, please feel free to share a photo and tag @The.Roasted.Root on Instagram!