These salty-sweet vegan peanut butter swirl brownies are wonderfully fudge-y with the perfect chew. They’ve got this gorgeous ribbon of creamy peanut butter swirled throughout. You won’t be able to stop at one.

A stack of fudge-y peanut butter swirl brownies.

I’m a brownie nut, and it’s no secret, based on the number of brownie recipes on my site. These ones have a special place in my heart, though. I made them with melted chocolate (rather than cocoa powder), and the results are insane. The brownies themselves are wonderfully fudgy with the perfect chew.

But the best part is that peanut butter swirl. There’s nothing quite like the classic combo of chocolate and peanut butter, and these brownies are a fabulous example. The slight saltiness of the peanut butter really elevates the dessert from everyday to something special. They take under an hour to make (plus some cooling time), and they are totally vegan. Boom!

The Best Peanut Butter Swirl Brownies You’ll Ever Bake (and They’re Vegan!)

Thinking about giving these peanut butter brownies a shot? Here’s why you should stop thinking and just go for it:

  • A lot of brownie recipes (many of mine included) use cocoa powder, which is all fine, dandy, and convenient. This recipe uses melted chocolate, though, which makes it feel sort of old-fashioned and extra satisfying. You know what I mean?
  • The rich ribbon of peanut butter running through each and every bite of these chewy, fudgy brownies adds this beautiful creaminess and a slight saltiness that complements the sweet chocolate flavour so nicely.
  • These brownies freeze and thaw beautifully. So, they’re an awesome thing to make a big batch of and keep on hand for when you and the fam need a quick pick-me-up.
Labeled iIngredients for peanut butter brownies recipe.

Notes on Ingredients

Here’s what you’ll need to make these vegan peanut butter swirl brownies. Please scroll to the recipe card below for precise measurements.

  • Chocolate chips – Or chunks. I like semi-sweet chips, but milk or dark chocolate would also work. Make sure they’re vegan!
  • All-purpose flour – This recipe also works really well with gluten-free flour. I like Bob’s Red Mill Gluten Free 1:1 Baking Flour, but most 1:1 gluten-free flours will do.
  • Sea salt – To break up the sweetness of the brownies a bit.
  • Baking soda – For that perfect rise.
  • Flax eggs – I make mine with 1 tablespoon of flaxmeal and 3 tablespoons of water (see my recipe here). You could also use a vegan egg replacement.
  • Brown sugar – I like using raw brown sugar, but cane sugar or coconut sugar would be fine.
  • Melted coconut oil – I’d go with refined coconut oil (unrefined has a strong coconut flavour). You could also use canola oil or avocado oil.
  • Water – Filtered water is ideal. Tap water can have a funny taste depending on where you live.
  • Pure vanilla extract – To add warmth and depth to the flavour profile.
  • Peanut butter – Smooth, natural peanut butter is ideal. Be sure to give it a hearty stir before using. Allergic to peanuts? Cashew butter, almond butter, or sunflower seed butter would all work.

How to Make Peanut Butter Swirl Brownies

Ready to start baking? Here’s a quick overview of how to make these fudge-y, peanut butter-y brownies. See the recipe card below for more detailed instructions.

  • Prep. Preheat oven to 325°F (165°C) and grease an 8×8 (20x20cm) square pan.
Mixing together melted chocolate chips.
Melt the chocolate.
Whisking together flax egg, brown sugar, and coconut oil.
Beat the flax egg, sugar, and oil.
  • Melt. Microwave the chocolate chips in 30-second intervals, stirring between each, until melted and smooth.
  • Combine the wet ingredients. Beat together the flax eggs, sugar, and oil on high speed for 2 minutes. Mix in the water and vanilla.
Mixing together flour, sea salt, and baking soda.
Combine the dry ingredients.
Whisking together the wet and dry ingredients with melted chocolate for brownie batter.
Combine the wet and dry ingredients with the chocolate.
  • Combine the dry ingredients. Whisk together the flour, salt, and baking soda.
  • Put it all together. Mix the flour mixture into the wet ingredients and stir in the melted chocolate.
  • Transfer the batter to the baking pan. Pour the batter into the prepared pan and set aside.
  • Warm the peanut butter. Pop the peanut butter in the microwave for 15 seconds to loosen it up.
Adding dollops of softened peanut butter to a pan full of vegan brownie batter.
Add dollops of peanut butter to the brownie batter.
Peanut swirl butter brownies ready to go in the oven.
Swirl the peanut butter into the batter.
  • Swirl. Dollop spoonfuls of peanut butter over the batter. Use a knife to swirl the peanut butter through the batter.
  • Bake. Bake for 40-45 minutes.
  • Cool. Remove the brownies from the oven and allow them to cool completely before slicing.
Vegan peanut butter brownies cooling in the pan.

Tips for Perfect Peanut Butter Brownies

Here are some pro tips you’ll want to keep in mind when making these brownies:

  • Melt with care. When melting the chocolate in the microwave, do so in 30-second intervals, stirring between each, and just until the chocolate is smooth. You don’t want to burn it.
  • Beat it. When beating together the flax eggs, sugar, and oil, do so for about 2 minutes, until the mixture starts to lighten and gain some volume. This will help you get that chewy brownie texture you’re looking for.
  • Don’t over-mix. When mixing together the chocolate and dry ingredients with the wet ingredients, do so just until everything is combined. Mixing past this point will cause the glutens in the flour to overdevelop, resulting in tough, over-dense brownies.
  • Don’t overdo the swirl. When swirling the peanut butter into the batter, swirl gently and just until you see a nice pattern. If you swirl too much, you’ll basically just mix the peanut butter into the batter, muddying the flavours and potentially impacting how the brownies bake.
  • Don’t over-bake. No one likes a dry brownie, so be sure not to overbake these. You’ll know they’re done when the edges are set, and the centre is still a little wobbly.
  • Cool completely. The brownies will continue to bake and set as they cool, so leave them be until they’ve come to room temperature.
  • Optional chocolate chips. If you’d like to fold 1/2 cup or so of chocolate chips into the batter before pouring it into the pan, go for it!
Overhead image of peanut butter swirl brownies. One has a bite taken out of it.

Storage and Freezing

  • Counter: Once cool, transfer the brownies to an airtight container or cover the baking pan tightly with plastic wrap. They’ll keep at room temperature for up to 4 days.
  • Freezer: You can also seal fully cooled leftover brownies in a freezer-safe airtight container (such as a freezer bag) or wrap individual brownies in a double layer of plastic wrap. They’ll keep in the freezer for up to 3 months. Allow the brownies to thaw at room temperature before diving back in.

I do not recommend storing these chocolate peanut butter brownies in the fridge. They’ll dry out.

More Vegan Brownie Recipes

Love this peanut butter brownies recipe? There’s more where that came from!

Enjoy friends! If you make these peanut butter swirl brownies, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!

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Overhead image of peanut butter swirl brownies. One has a bite taken out of it.

Vegan Chocolate Peanut Butter Swirl Brownies

Servings: 16 servings
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
These vegan peanut butter swirl brownies are wonderfully fudge-y with the perfect chew. They've got this gorgeous ribbon of creamy peanut butter swirled throughout. You won't be able to stop at one.
5 (from 8 ratings)
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Ingredients

  • 1 cup chocolate chips, melted, 188g
  • 1 cup all purpose flour, 133.75g
  • 1/2 teaspoon sea salt, 3g
  • 1/4 teaspoon baking soda, 1.25g
  • 2 flax eggs
  • 3/4 cup brown sugar, I use raw brown sugar, cane sugar or coconut sugar, 158g
  • 6 tablespoons melted coconut oil, 75g
  • 1/4 cup water, 60ml
  • 1 teaspoon pure vanilla extract, 5ml
  • 1/4 cup peanut butter, 64g

Instructions 

  • Preheat oven to 325°F (165°C). Grease and prepare the brownie pan and set it aside.
  • Melt chocolate chips in microwave for a minute, stirring after to see if chips have melted. If not, microwave in increments of 30 seconds until completely melted. Alternatively, you can melt in over a small pot of boiling water (Not a lot of water in the pot) and put the chocolate chips it in a heat proof and melt proof bowl over the pot and stir until melted.
  • In a medium bowl, whisk the flour, salt and baking soda until combined. Set aside.
  • In a separate bowl, add the flax eggs or egg replacement, coconut sugar and coconut oil and mix until combined for about 2 minutes. Add the water and the vanilla extract.
  • Combine the flour mixture, the flax egg mixture, and the melted chocolate in a bowl. Stir to combine.
  • Pour into a greased, parchment lined, or a greased foil-lined 8×8 (20×20 cm) square pan.
  • Warm up the peanut butter for about 15 seconds until warm and extra runny. Dollop the peanut butter on top of the brownies. I like to do it in medium circles that don’t touch all over the batter, then slowly using a knife, swirl left to right from top to bottom through the batter, up and down from right to left to get the swirl through the whole batter. Don’t over do it or you’ll just get a muddle.
  • Bake for 40-45 minutes. The centre might still be a bit wobbly. When finished, remove from oven carefully and allow to cool completely until room temperature. Cut and enjoy!

Notes

  • Don’t burn the chocolate. When melting the chocolate in the microwave, do so in 30-second intervals, stirring between each, so as not to burn it. 
  • Don’t over-mix. Once you add the flour to the batter, mix just until everything is incorporated. Mixing too much will result in tough, over-dense brownies. 
  • Don’t over-swirl. When swirling the peanut butter into the batter, don’t swirl too much. Otherwise, you’ll basically just mix the peanut butter into the batter. 
  • Don’t over-bake. Bake just until the edges are set, and the centre is still a little wobbly.
  • Cool completely. The brownies need that cooling time to finish baking and to fully set. 
  • Storage. Seal any fully cooled leftovers in an airtight container (or wrap in plastic wrap) and store on the counter for up to 4 days or in the freezer for up to 3 months (to be thawed at room temperature). 
Serving: 1brownie, Calories: 199kcal, Carbohydrates: 24g, Protein: 3g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 111mg, Potassium: 55mg, Fiber: 2g, Sugar: 16g, Vitamin A: 0.2IU, Vitamin C: 0.01mg, Calcium: 30mg, Iron: 1mg

Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Cuisine: American
Course: Desserts
Author: Jessica Hylton