The 15-Minute Vegan Peanut Butter Swirl Brownies
Let’s be real—sometimes you just need a brownie. Like, yesterday. Maybe it’s a stressful Tuesday, a celebratory Friday, or just one of those days where chocolate feels like the only logical answer. Whatever the reason, these 15-Minute Vegan Peanut Butter Swirl Brownies are here to save the day (and your sweet tooth).
No fancy ingredients. No complicated steps. Just rich, fudgy brownies with a dreamy peanut butter swirl that’ll have everyone asking, “Wait, these are vegan?!” Spoiler: Yes. And they’re so good, no one will even notice they’re missing eggs or dairy.
Ready to bake? Let’s get started!
Why You’ll Love These Brownies
- Quick & Easy: 15 minutes of prep, 20 minutes in the oven, and boom—brownies.
- Minimal Ingredients: No weird flours or hard-to-find items. Just pantry staples.
- Fudgy & Decadent: These aren’t your sad, dry vegan brownies. They’re moist, rich, and actually satisfying.
- Peanut Butter Swirl: Because why settle for plain brownies when you can have peanut butter and chocolate?
- Naturally Vegan & Dairy-Free: No butter, no eggs, no problem.
Ingredients You’ll Need
Before you panic—this list is short. Like, “I probably already have most of this” short.
For the Brownie Batter:
- 1 ½ cups (190g) all-purpose flour (or sub 1:1 gluten-free flour if needed)
- 1 cup (200g) granulated sugar (or coconut sugar for a less refined option)
- ⅓ cup (30g) unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp salt
- ⅓ cup (80ml) melted coconut oil (or vegetable oil)
- 1 cup (240ml) water (or plant-based milk for extra richness)
- 1 tsp vanilla extract
- ½ cup (90g) dairy-free chocolate chips (optional but highly recommended)
For the Peanut Butter Swirl:
- ¼ cup (65g) creamy peanut butter (or almond butter for a twist)
- 2 tbsp maple syrup (or agave)
- 1 tbsp melted coconut oil (or neutral oil)
- 1 tsp vanilla extract
- Pinch of salt
That’s it! No eggs, no butter, no complicated substitutions. Just simple, delicious ingredients.
Step-by-Step Instructions
1. Prep Your Pan
Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper. This makes it easy to lift the brownies out later (and saves you from scrubbing baked-on chocolate).
2. Mix the Dry Ingredients
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt. Make sure there are no lumps—nobody wants a gritty brownie!
3. Add the Wet Ingredients
Pour in the melted coconut oil, water (or plant milk), and vanilla extract. Stir until just combined. The batter will be thick, but that’s okay—it’ll bake up perfectly fudgy.
If you’re using chocolate chips, fold them in now. (Pro tip: Save a few to sprinkle on top before baking for extra chocolatey goodness.)
4. Make the Peanut Butter Swirl
In a small bowl, mix the peanut butter, maple syrup, melted coconut oil, vanilla, and salt. Stir until smooth and pourable. If it’s too thick, add a splash of water to thin it out.
5. Assemble the Brownies
Pour the brownie batter into your prepared pan and spread it evenly with a spatula. Then, dollop the peanut butter mixture on top. Use a knife or toothpick to swirl it into the batter—just a few gentle swipes will do!
6. Bake & Enjoy!
Pop the pan into the oven and bake for 20-25 minutes. You’ll know they’re done when the edges are set and a toothpick inserted into the center comes out with a few moist crumbs (but no wet batter).
Let the brownies cool for at least 10 minutes
Related reading
- Stop Buying Boxed Mixes! Make This 1-Bowl Vegan Brownie
- How to Make Fluffy Vegan Biscuits in Under 30 Minutes
- 5-Ingredient Vegan Chocolate Peanut Butter Fudge