Vegan Peanut Butter Brownies

recipe image

I was wondering if I could use PB instead of egg in brownies. I couldn’t find much online, so I came up with my own. I worked with my favorite brownie recipe and got this recipe. They do have a vegan taste and the dough will seem wrong, but I was happy with the final product!

Submitted by
AudB

Updated on January 14, 2022

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Ingredients

Original recipe (1X) yields 24 servings

2 cups white sugar
1 cup peanut butter
1 teaspoon vanilla extract
½ teaspoon salt
1 cup all-purpose flour
¾ cup cocoa powder
⅓ cup canola oil
⅓ cup soy milk

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
Beat sugar, peanut butter, vanilla extract, and salt together in a bowl until smooth and creamy. Mix flour and cocoa powder into peanut butter mixture; add canola oil and soy milk and stir until batter is moist, crumbly, and stiff. Spread batter into the prepared baking dish using your hands or a spoon.
Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, about 25 minutes.

Cook’s Note:

Any type of milk can be used in place of the soy.

Nutrition Facts (per serving)

183	Calories
9g	Fat
24g	Carbs
4g	Protein

Nutrition Facts
Servings Per Recipe 24
Calories 183
% Daily Value *
Total Fat 9g	12%
Saturated Fat 2g	8%
Sodium 100mg	4%
Total Carbohydrate 24g	9%
Dietary Fiber 2g	6%
Total Sugars 18g
Protein 4g	8%
Calcium 10mg	1%
Iron 1mg	4%
Potassium 121mg	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.