When you’re, like, four years old, your first favorite dessert flavor is bound to
be chocolate and peanut butter. And when you’re forty…not much changes. In between you might want to toy around with other favorites (matcha? chai?), but come now, you will always come back to your first. These brownies are deep and rich and have a satisfying, addictive peanut butter swirl that looks as neato as it tastes. What’s more, today is National Brownie Day! And I know it’s late, but go ahead and make a batch anyway.
If you want to make these gluten-free, use about 1/4 cup more of your favorite gluten-free flour mix. My favorite brand is Pamela’s.
FOR THE PEANUT BUTTER SWIRL:
1⁄2 cup creamy natural peanut butter
1⁄3 cup powdered sugar, sifted
1 tablespoon refined coconut oil,melted
1⁄2 teaspoon pure vanilla extract
FOR THE BROWNIES:
3 ounces semisweet chocolate chips
1⁄4 cup refined coconut oil
1⁄3 cup unsweetened almond milk (or your favorite nondairy milk), at room temperature
1 teaspoon pure vanilla extract
1 tablespoon cornstarch
2⁄3 cup granulated sugar
3⁄4 cup plus 2 tablespoons all-purpose flour
3 tablespoons Dutch-process cocoa powder
1⁄2 teaspoon baking powder
1⁄8 teaspoon salt
MAKE THE PEANUT BUTTER SWIRL:
In a mixing bowl, stir together all the ingredients until smooth. Set aside.
MAKE THE BROWNIES: Preheat the oven to 350°F. Line an 8-inch square metal pan with aluminum foil, then coat the foil with nonstick cooking spray.
In a large metal bowl set over a saucepan of simmering water, melt the chocolate with the coconut oil, stirring with a rubber spatula, until smooth. Remove from the heat.
In a mixing bowl, whisk together the milk, vanilla, and cornstarch. Add the warm chocolate mixture to the mixing bowl and whisk until well combined. Add the sugar and mix well.
Sift in the flour, cocoa, baking powder, and salt and fold until combined (a few lumps are okay). Pour the batter into the prepared pan and spread it to the edges.
Drop spoonfuls of the peanut butter mixture onto the brownie batter in the pan, then use a butter knife to swirl it in. Bake until a toothpick inserted in the center comes out mostly clean, 18 to 20 minutes.
When cool enough to handle, lift the foil out of the pan, slice the brownies, and serve!
OMG, I’m definitely making these!
I can’t type what I first said when I saw this recipe, it’s too rude.
Suffice to say, I’ll be making this for our pre-Christmas gathering at the weekend.
I made these and they were delicious, reminded me of a buckeye.
Am I the only one not seeing a recipe?
i am not seeing any of the recipes on any of the posts.
I am not seeing any recipes either..
I just herd “Mamma, may I please have another one of your delicious brownies.” ~the 11 year old. Thank you Isa! I expected them to be as good as your cup cakes and they are better. How is this possible?
I dont see the recipe-please can you help?
Recipe was in the site when I bought the ingredients yesterday. Now no recipe! Help!
The recipe shows up on the desktop site, but I can’t get it to show up on mobile (even if I click “Request Desktop Site”)
i see the recipes again!!! yay!!!
Hey everyone, Isa’s tech dude here. The system had an upgrade and it made the recipes hiccup but I dashed in at Isa’s request and things seem to be working now. I wouldn’t want to deprive people of their peanut butter brownies! 🙂
thanks, tech dude!!
Thank you, Isa. These are fantastic!
Wicked! All the recipes are back 😀
These are the best vegan brownies I have ever made! Most vegan brownies don’d get the beautiful crinkles on the top, but these do. They are rich, fudgy and chewy and the peanut butter swirls stay soft and sweet. Thank you, Isa!
Made these last night for a holiday party! Huge hit with all the omnis (obvs, duh). I also made my personal fav – the rosemary choc chip cookies – which were also devoured! Thank you Isa!
Tried to make these gf, and they just didn’t work out. Perhaps it was because I used a gf flour that has guar gum (it was Pamela’s)? Anyway, the batter siezed into a dough and I had to thin it out with a bunch of almond milk. As a result, they needed double the amount of time in the oven. They’re super crumbly — but tasty! Isa, could you clarify what type of gf flour you used so we can try again sometime?
I made these today according to the standard recipe and they are very crumbly. I also found the peanut mix to stay soft and runny and to sit on top. They are totally delicious, but I would like the peanut butter to be more brownie-like in texture and perhaps more blended/marbled in. I might try adding some flour to that part of the mix and/or just marbling it more fully by pushing it into the brownie mix better. If anyone else has ideas or gets a better outcome, let me know!
Completely delicious recipe, but the peanut butter made it all too soft to cut the brownies successfully.
No biggie – we ate it with a spoon straight out of the pan and no complaints were heard 🙂
I’d make this again but not tell people it was brownies. I’d just scoop it into a bowl and everyone would get their deliciousness that way.
how about using coconut flour for it? anybody tried? Thx
they look so tasty and delicious , i want to try this thanks for share
The brownies are tasty, although a bit dense and heavy…both my sister and I had to practically double the baking time when we each made them! I would recommend at least 30-35 min in the oven.
oh my freaking god, this sounds so amazing! i’ll have to try it tomorrow, already making a list with all the ingredients! thanks for the recipe!
These were a hit at a party last night, they were gone within a few minutes! I’ll definitely make a double batch next time. Oooey and gooeey and peanut buttery delicious!!!
Omg, love these brownies! Made them today, and the hubby has already eaten like half of them! My only thought for next time is to possibly add some more almond milk…the brownie batter was pretty thick and not really pourable. But the taste is spot on delicious!!
This recipe needs to be reworked, big time. I followed the recipe exactly and it came out a stiff lump of dough. Not even close to a spreadable consistency. Not sure how I’m going to work the PB into this. Let’s hope it tastes good at least :-/
These turned out perfectly!! So good!! This will be a great recipe to bring to events and such! Thank you.
Made this recipe on the weekend using standard Australian cup measures and a gluten free flour blend. Added the extra flour as suggested for the gluten free version and the recipe worked out really well! (Despite my rather lack lustre ‘swirling’ efforts.)
Thank you so much for sharing this. I’m going to be trying it again very soon, I suspect.
Sadly, this is the first Isa recipe that was a total miss for me. Wondering if the ingredient amounts are off in this recipe. Followed the recipe exactly, and like others have said, the batter was far too dense. The batter resembled cookie dough or fudge, and it was impossible to swirl in the peanut butter mixture. The result was a hideous batch of brownies that cooked weird. Flavor was delicious though — might rework recipe and add more liquid to the batter next time.
Peanut butter is healthy. That’s my story and I’m sticking to it, then I can eat many of these, guilt free.
A big glass of coconut milk and a peanut butter brownie = bliss.
Tania Di Nardo
I made these when I had some friends over and they were gone super fast! My one criticism is that I found the peanut butter mixture to be too thick to marble in, so I had to add more coconut oil to thin it out. Otherwise, they were perfect!
Also, if you haven’t purchased Super fun times vegan holiday cookbook, I highly recommend you do! Very handy for hosting get togethers.
These brownies were unreal. Just made them yesterday; they are moist, not too sweet, chocolatey, and nutty, exactly what I was craving. I substituted the peanut butter for cashew butter since I am very allergic to peanuts, and I gotta say, I wasn’t disappointed. Will be making this recipe again (maybe with almond butter?)! Thanks so much!
I had same experience as several others above – followed recipe but came out with two dough lumps rather than batters to combine.
what is the corn starch for?
Binding, I suppose.
Has anyone tried this without the peanut butter topping? I want to make for a friend who isn’t a peanut butter fan. I am just looking for a really good vegan brownie recipe!
I also had two lumps that couldn’t be worked together
I still have it in the oven so hope it will taste good it’s for a birthday party
I have Isa Does It and have been thrilled with every recipe so far. Thank you.
Super excited to try these.
Great recipe! My finished product is a duplicate of your picture. I didn’t have any of the issues mentioned in a few other comments. The brownie batter was typical. It seemed a small volume in the pan but it puffed up. The PB mix was a little dense and hard to swirl, I might try a toothpick next time. Either way it is very addictive and melts in the mouth (they are a bit fragile). I used a microwave to melt the chocolate and coconut oil in 10 second bursts. Mine were very chocolaty as I used a 72% chocolate bar. I probably baked it 22 minutes, I don’t like brownies too raw.
Made these again today. I put them in a round 9 inch pan and baked 22 minutes. To die for. Thank you again!
I have made these many times, they are so good! Just made them again tonight, highly recommend this recipe!
Hmmm, I got the two hard lumps as well. I added some soy milk and about nearly one Australian-sized cup of crushed pineapple and juice from a can to get it close to a more batter-like consistency. It Also took double the amount of time to cook but were superbly crumbly and moist when taste-tested. Think I’ll add some crumbled walnuts in it next time for a bit of crunch.
al habibi tahnks
astonishing photograph it appears to be so yummy
Crissy & Lupita
Does anyone know how to adapt these as weed brownies? I’ve never experimented with making them before but just finished an episode of The L Word where Shane makes some and I’m inspired.
So yummy-moist and fudgy! I didn’t bother to put the ganache on top and they are still super tasty and chocolatey.
Keeping and sharing this recipe!
Made these during Coronavirus stay-at-home order, and they are amazing. I’m at sea level and had to bake them for 40 minutes in my electric oven, but again, worth every minute of wait. It will make a difference how wet your peanut butter is, so stir it well!