Description

Fudgy, rich, and irresistibly gooey, these vegan peanut butter swirl brownies are the perfect dairy-free dessert for chocolate and peanut butter lovers. Easy to make and completely eggless!

Ingredients

Brownie Batter:

1/2 cup dairy-free chocolate chips (3.5 oz)

1/3 cup vegan butter or coconut oil

1/4 cup Dutch-processed cocoa powder

1 teaspoon pure vanilla extract

1 cup granulated sugar

1/2 cup soy milk

1 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup additional chocolate chips (optional)

Peanut Butter Swirl:

1/2 cup creamy peanut butter

1 tablespoon vegan butter, melted

1/3 cup powdered sugar

1/2 teaspoon pure vanilla extract

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Instructions

Preheat oven to 350°F (175°C). Lightly grease an 8×8-inch baking pan.

In a microwave-safe bowl, combine chocolate chips, vegan butter (or coconut oil), and cocoa powder. Microwave in 30-second intervals, stirring until smooth.

Stir in vanilla extract and granulated sugar until fully combined.

Add soy milk and mix until smooth.

Fold in flour, baking powder, and salt. Stir until just combined. Fold in additional chocolate chips if desired.

Pour batter into the prepared pan and smooth the top.

In a separate bowl, mix peanut butter, melted vegan butter, powdered sugar, and vanilla until smooth.

Drop spoonfuls of the peanut butter mixture onto the brownie batter. Swirl using a butter knife to create a marbled effect.

Bake for 35–40 minutes, until mostly set. Cool completely in the pan before slicing into squares.

Notes

Use creamy peanut butter (not natural) for the best swirl consistency.

Swirling deeply creates beautiful marbling and ensures the peanut butter mixes well with the batter.

For extra indulgence, top with flaky sea salt or a drizzle of melted chocolate after baking.

Prep Time: 10 minutes
Cook Time: 35–40 minutes
Category: Dessert
Method: Baking
Cuisine: American