These delicious vegan peanut butter brownies are rich, super fudgy and stuffed with lots of yummy pure peanut butter. It makes for an indulgent treat for all plant-based peanut butter fans.

Recipe goals in 2021: prepare a lot more plant-based treats. Starting it off with these incredibly indulgent vegan peanut butter brownies this year. My first stuffed brownie/blondie recipe and I am absolutely amazed by the upgrade. I feel like I can never go back and just prepare regular brownies. 😛

While these brownies are plant-based, gluten-free and refined sugar-free, they are still deliciously fudgy and taste just like the real deal, except much better. Super indulgent, rich and perfect for any peanut butter lovers. To make them paleo, add any other of your favorite nut-butters. 

Brownie Fan? Here are more recipes for you to try:

Energy Boosting Paleo Brownies
Paleo Brownie Cookies
Vegan PB Pretzel Blondies
Sweet Potato Brownies

What you need to prepare stuffed brownies:

This vegan recipe calls for 2 flax eggs. Mix 2 tbsp of flax meal with 6 tbsp of plant-based milk or water. Let sit for about 5-10 minutes. This recipe can be made with two whole organic eggs as well for non-vegan. 

Use ½ cup of avocado oil. You can use melted coconut oil as well or other vegetable oils.  

Melt 1 ½ cups coconut sugar with 1/2 cup unsweetened plant-based milk to create a syrup.  If you don’t happen to have milk at home, feel free to use water. 

For the chocolate part you’ll need ¾ cup of raw cacao powder. I recommend using raw unsweetened cacao powder instead of sweetened cocoa to ensure clean ingredients. 

As a flour I used 1 ½ cups of gluten-free baking flour. I love using Bob’s Red Mill gluten-free flour blend in my recipes but you can sub with other gluten-free flours or all purpose flour as well. 

To make the brownies even fudgier I added vegan stevia sweetened chocolate chips into the batter. If not available, leave them out. 

For the peanut butter layer I mixed 1 cup of creamy and smooth no-stir peanut butter with 1/3 cup of golden coconut sugar using an electric mixer. The golden coconut sugar is a bit lighter than regular coconut sugar and helps keeping the peanut butter layer light. If not available, regular coconut sugar will do. 

To keep the recipe clean, I recommend using unsweetened peanut butter without any additives. To make it paleo you can use almond butter, cashew butter, hazelnut butter, etc. 

Last but not least, add salt. If using salted peanut butter, leave out the additional salt. 

If you happen to make these indulgently rich vegan peanut butter brownies, please let me know! I’d love to see how it turns out. As always, don’t forget to tag @delight.fuel or simply comment below.

Vegan Peanut Butter Stuffed Brownies

Yield: 16

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

These delicious vegan peanut butter brownies are rich, super fudgy and stuffed with lots of yummy pure peanut butter. Perfect for peanut butter lovers.

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Ingredients

Brownies

• 2 flax eggs (2 tbsp flax meal mixed with 6 tbsp unsweetened plant-based milk)
• ½ cup avocado oil (sub with melted coconut oil)
• 1 ½ cups coconut sugar
• ½ cup unsweetened plant-based milk
• ¾ cup raw cacao powder
• 1 ½ cup gluten-free baking flour blend (sub with all purpose flour)
• ¼ tsp salt
• Optional: ⅓ cup chocolate chips

Peanut Butter Layer

• 1 cup smooth, no stir, unsweetened peanut butter (almond butter etc. for paleo)
• ⅓ cup coconut sugar

Instructions

1. Preheat the oven to 350 Fahrenheit and line an 8x8 inch baking pan.
2. To prepare the peanut butter stuffing add peanut butter and coconut sugar in a small bowl. With a hand mixer mix until combined and set aside.
3. In a saucepan add coconut sugar and Elmhurst Unsweetened Milked Walnut and heat over low-medium. Stir occasionally until coconut sugar is dissolved. This should take about 5 minutes. Set aside.
4. In a small bowl whisk together flax meal and 6 tbsp of Elmhurst Unsweetened Milked Walnut. Let sit for 5 minutes.
5. In a large bowl add gluten-free flour, cacao powder and salt. Mix until combined, then add flax eggs, avocado oil and sugar milk mixture. Slowly mix together until a batter forms.
6. Fold in the chocolate chips (optional)* and pour half of the batter into a 8x8 inch lined baking pan.
7. To add the peanut butter layer, scoop out 1 tbsp of peanut butter mixture at a time and flatten with your hands. Spread out evenly onto the brownie batter to create one layer.
8. Cover with the remaining brownie batter and sprinkle with chocolate chips if preferred.
9. Bake in the oven for about 40 minutes.
10. Serve immediately and store leftovers in an airtight container for up to three days.

Notes

*to make the brownies even fudgier, fold in the chocolate chips

Recommended Products

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• 
  Unsweetened raw cacao powder
• 
  Unsweetened Peanut Butter
• 
  Plant-based milk
• 
  Gluten-free Baking Flour
• 
  Unsweetened Vegan Chocolate Chips
• 
  Golden Coconut Sugar
• 
  Coconut Sugar