Brownies are my weakness. There’s something about that gooey chocolate goodness that always feels like a hug in dessert form. A few years ago, I discovered my sensitivity to gluten, and baking became a bit of a challenge.
I wasn’t about to give up brownies, though! This recipe was born out of my love for peanut butter, chocolate, and simple, feel-good baking.
These brownies are not only free of gluten and dairy but also ridiculously satisfying. I can promise you—they’re so good, you won’t even miss the “regular” stuff.
Tips for Success
- Don’t overbake: These brownies are fudgy, not cakey. Keep an eye on them, and pull them out when the edges are firm but the center is still slightly jiggly.
- Customize it: Not a fan of peanut butter? Almond or cashew butter works perfectly.
- Nut-free option: Swap the almond flour for oat flour and the peanut butter for sunflower seed butter to make this completely nut-free.
Serving Suggestions
Serve these warm with a scoop of dairy-free vanilla ice cream or a drizzle of melted chocolate. If you’re feeling fancy, sprinkle a little flaky sea salt on top before serving—it adds the perfect contrast to the sweetness.
Vegan & Gluten-Free Peanut Butter Chocolate Chip Brownies
- Total Time: 35 minutes
- Yield: 9-12 brownies 1x
- Diet: Gluten Free
Description
Fudgy, rich brownies made with simple ingredients like peanut butter, cocoa, and almond flour. Gluten-free, dairy-free, and irresistibly good!
Ingredients
- 1 cup creamy natural peanut butter (no added sugar or oils)
- 1/2 cup maple syrup
- 1/3 cup unsweetened applesauce
- 1 tsp vanilla extract
- 1/3 cup almond flour
- 1/3 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1/2 cup vegan chocolate chips
- Optional: 1/4 cup chopped walnuts or pecans for crunch
Instructions
- Preheat the oven: Set it to 350°F and line an 8×8-inch baking pan with parchment paper, leaving enough to hang over the sides. This makes lifting the brownies out a breeze.
- Mix the wet ingredients: In a large mixing bowl, combine peanut butter, maple syrup, applesauce, and vanilla. Whisk until smooth and creamy.
- Add the dry ingredients: Sift in almond flour, cocoa powder, baking soda, and sea salt. Fold the dry ingredients into the wet mixture using a spatula until well combined. The batter will be thick—don’t worry, that’s normal.
- Add the chocolate chips: Stir in the vegan chocolate chips and any optional add-ins like nuts.
- Spread the batter: Pour the batter into the prepared pan. Use the back of a spoon or a spatula to spread it out evenly.
- Bake: Pop the pan into the oven and bake for 20-25 minutes. The edges should look set, but the center will still be a little soft. That’s what gives you that fudgy texture.
- Cool completely: Let the brownies cool in the pan for at least 20 minutes before lifting them out. Slice into squares or rectangles once they’ve cooled.
Notes
To store, keep in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie (based on 12)
- Calories: 160
- Sugar: 10g
- Sodium: 80mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
