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Rich, super chocolatey brownies with peanut butter stir-in, these Vegan Peanut Butter Swirl Brownies are one of the desserts I would recommend for anytime, any day! It’s cakey, perfect with vanilla ice cream to make my all-time favourite dessert!
In this recipe post:
- Story behind these Peanut Butter Swirl Brownies
- What’s special about these Peanut Butter Swirl Brownies?
- What do we need for Peanut Butter Swirl Brownies
- How to Make Vegan Peanut Butter Swirl Brownies
- How to Store Peanut Butter Swirl Brownies
- Extra Tips for Success
- Questions You Might Have
- Final Words
- Vegan Peanut Butter Swirl Brownies (Gluten-free)
Story behind these Peanut Butter Swirl Brownies
If you ask me, “What’s the thing you’ve thought about making for a very long time, but just haven’t for some reason?” My first answer would be Peanut Butter Swirl Brownies.
People who know me would be super surprised because I literally breathe, eat, sleep with peanut butter and chocolate (in the same room). Brownies are one of my all-time favourite dessert, but somehow I still hadn’t shared any peanut butter brownie recipes yet.
Thankfully, it finally came to me last week that I had to make them, TODAY. So here are delicious and decadent-looking peanut butter swirl brownies that I really wish I had made it much sooner.
What’s special about these Peanut Butter Swirl Brownies?
- Cakey & super rich chocolate flavour. I got some trick to make them fudgy as well.
- Vegan & Gluten-free, no animal product involved
- Easy to make. You don’t need any special equipment, just some bowls, a whisk, and a spatula.
What do we need for Peanut Butter Swirl Brownies
- Dark chocolate: This is why I can proudly say this is real, rich chocolate brownies!
- Unsweetened soy milk: You can also use other plant-based milk. But in my experience, soy milk works the best.
- Neutral-flavoured vegetable oil: I use rapeseed oil here. You can also use sunflower oil or another neutral-flavour vegetable oil.
- Coconut sugar: I personally adore coconut sugar very much due to its unique sweet taste. You can also use soft brown sugar or organic cane sugar if you want.
- Vanilla extract: Just a hint of vanilla extract will make these brownies more chocolatey!
- Gluten-free plain flour: Here I use store bought gluten-free plain flour. If you are not keen on making them gluten-free, you can also use normal plain flour (all-purpose flour).
- Dutch-processed cocoa powder: It can make these chocolate brownies darker and have more toasted flavour.
- Baking soda & baking powder: To make them fluffy and cakey. I will provide more details in the recipe card if you want to make them fuggier.
- Salt: As usual, just need a bit of salt to create balance.
- Peanut butter: Of course, we need it! Just make sure it’s the natural kind, without added oil and sugar.
- Maple syrup: To give out different sweetness and also make them more delicious!
How to Make Vegan Peanut Butter Swirl Brownies
Let’s begin by making the brownie batter
- Prepare for oven & baking tin: Preheat the oven to 175°C (350°F). Line 2 lb loaf tin with baking paper (parchment paper). Or use non-stick spray to grease.
- Melt chocolate: Add the dark chocolate to a large bowl and melt in the microwave for 1.5 to 2 minutes. Stir until smooth. Alternatively, you can also use a double boiler (bain-marie) method.
- Mix wet ingredients: Add in the warm soy milk, oil, and coconut sugar, and vanilla extract and whisk all together util smooth.
- Stir in dry ingredients: Add the flour, cocoa powder, baking soda, baking powder, and salt. Whisk all into a thick batter. Then stir in the warm water to combine.
- To the loaf tin: Pour the brownie batter into the prepared baking tin. Use a spatula to spread it out evenly.
To make the peanut butter swirl
- Just mix all: Add all ingredients to a bowl. Use a whisk or a fork to incorporate all ingredients.
Assemble & Bake
- Create peanut butter swirl: Drop dollops of the peanut butter swirl mixture on the brownie batter. Use a chopstick or the back of a fork to make swirls by drawing circles in different directions. (See video to see in real action)
- Add more topping: Sprinkle the dark chocolate chips/chunks on top.
- Bake: Bake it in the oven at 175°C (350°F) for 20–23 minutes until a toothpick inserted in comes out without any wet batter attached.
- Cool & slice: Transfer it to a wire rack to cool to room temperature before cutting into 8 squares. Optionally cover and chill it in the fridge before slicing, which will make cutting easier and cleaner.
How to Store Peanut Butter Swirl Brownies
Let the brownies cool down completely. Then store them in food containers in the fridge for up to 5 days or 2 weeks in the freezer.
Extra Tips for Success
- Weight your ingredients. I always recommend using a kitchen scale instead of measuring cups or eyeballing when it comes to baking for the best accuracy.
- Sift the flour/power. Due to the high humidity in some countries, flour/powder can coagulate easily. So if you see chunks of flour/powder, it’s better to sift it first.
- Adjust your oven as needed. No ovens are the same. So it’s very crucial to adjust the baking temperature and baking time if you notice your oven is more/less powerful than usual.
Questions You Might Have
I don’t have maple syrup. Can I use any other ingredients instead?
You can also use another type of vegan syrup, like agave syrup or palm syrup.
What is Dutch-processed cocoa powder?
It’s alkalized cocoa powder that has more toasted flavour and darker. You can use natural cocoa powder as well, but keep in mind it will taste and look slightly different.
Can I use other sugar to replace coconut sugar?
Yes, you can also use light brown sugar or organic cane sugar.
Got more questions? Let me know by commenting down below!
Final Words
Brownies have always been one of my favourite western desserts. These peanut butter swirl brownies are like an upgraded version, which also includes another favourite food of mine.
I hope you will love these peanut butter swirl brownies as much as I do. Let me know if you got any questions or thoughts by commenting down below. Happy baking! — Nora
You might be interested in these recipes as well:
Vegan Peanut Butter Swirl Brownies (Gluten-free)
Rich, super chocolatey brownies with peanut butter stir-in, these Vegan Peanut Butter Swirl Brownies are one of the desserts I would recommend for anytime, any day! It’s cakey, perfect with vanilla ice cream to make my all-time favourite dessert!
Servings: 8 people
Ingredients
For the Brownie Batter
- 57 g dark chocolate, 70% (2 oz)
- 80 g unsweetened soy milk, lukewarm (1/3 cup)
- 2 Tbsp neutral-flavoured vegetable oil, I use rapeseed oil
- 45 g coconut sugar, or light brown sugar / organic cane sugar*
- 1/2 tsp pure vanilla extract
- 65 g gluten-free plain flour, gluten-free all-purpose flour (1/2 cup)**
- 24 g cocoa powder, dutch-processed
- 1/4 tsp baking soda, bicarbonate of soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1 Tbsp lukewarm water
For the Peanut Butter Swirl
- 120 g peanut butter, (1/2 cup)
- 2 Tbsp maple syrup
- 2.5 Tbsp warm water
Extra topping
- 28 g dark chocolate chips, 70%, or chunks (1 oz)
Instructions
To make the brownie batter
- Prepare for baking: Preheat the oven to 175°C (350°F). Line a 2 lb Loaf Tin (23 x 13 x 7 cm) with baking paper (parchment paper) or grease with non-stick spray.
- Melt chocolate: In a large mixing bowl, add the dark chocolate and melt in the microwave for 1.5 to 2 minutes. Stir until smooth.
- Mix wet ingredients: Whisk in the warm soy milk, oil, and coconut sugar, and vanilla extract. It should be smooth without any chunks.
- Stir in dry ingredients: Add the dry ingredients (flour, cocoa powder, baking soda, baking powder, salt). Continue whisking to a thick batter. Then stir in the warm water to combine.
- Pour into the baking pan: Transfer the batter into the prepared loaf tin. Use a spatula to spread it out evenly to every corner.
To make the peanut butter swirl
- Add all ingredients to a bowl and use a whisk or a fork to incorporate all.
Assemble & Bake
- Swirl in peanut butter: Drop dollops of the peanut butter swirl mixture on top of the brownie batter. Then use a chopstick or the back of a fork to create swirls by drawing circles in different directions. (See video for better understanding)
- Add more topping: Sprinkle the dark chocolate chips/chunks on top.
- Bake: Place the loaf tin in the oven to bake for 20–23 minutes at 175°C (350°F).
- Cool & slice: Transfer it to a wire rack to cool to room temp before cutting into 8 squares. Optionally cover and chill it in the fridge before slicing, which will make slicing easier and cleaner.
Video
Notes
- Adapted from Feasting On Fruit
- *Sugar: Add another 1-2 tablespoon if you want more obvious sweetness.
- **Gluten-free plain flour: Here I use store bought gluten-free plain flour. You can use any gluten-free all-purpose flour that you have success in baking before. You might need to add more/omit water depending on the brand you use.
- To make them fuggier: Omit the baking powder and add another 28 grams of melted dark chocolate in the batter.
- Storage: Let the brownies cool down completely. Then store them in food containers in the fridge for up to 5 days or 2 weeks in the freezer.
