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  • Jesmond Cake Company

Vegan peanut butter brownies

Vegan peanut butter brownies

These brownies are quick and easy to make. They’re dense, fudgy and rich, just as a brownie should be.

Ingredients (makes 16)

75ml sunflower oil

150g dairy-free dark chocolate, broken into small pieces

175g self raising flour

4 teaspoons cocoa powder

175g caster sugar

1 teaspoon vanilla extract

225 ml soya milk

200g crunchy peanut butter


Pre-heat the oven to 180 degrees C. Take an 8 inch square baking tin, scrumple up a large piece of baking parchment, unfold it and press it into the base and sides of the tin.

Gently melt the dark chocolate, either in the microwave using 30 or 40% power in one minute blasts, or in a bowl over a pan of simmering water making sure the bottom of the bowl doesn’t touch the water.

Sieve the flour and cocoa powder into a bowl then stir in the sugar. Stir in the oil, melted chocolate, vanilla extract, soya milk and 150g of the peanut butter until combined. Melt the remaining 50g peanut butter until it’s a bit runny and keep aside.

Pour the mixture into the baking tin and spread it out until it’s even. Take teaspoons of the melted peanut butter and swirl them into the top of the mixture

Place the tin in the oven for about 35 minutes until the brownies are crisp on the outside but a skewer inserted into the middle will come out with wet mix on it. If you bake these for too long the texture will be more like cake than brownie.

Leave the brownies to cool in the tin for 10 mins, then lift the baking parchment out of the tin and place the brownies on a wire rack to cool. Once cooled completely, cut into 16 squares.

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