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Vegan Peanut Butter Brownies


"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!"
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40 m servings 183 cals
Original recipe yields 24 servings

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  2. 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.
  3. 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; 9 g fat; 24.4 g carbohydrates; 3.9 g protein; 0 mg cholesterol; 100 mg sodium. Full nutrition

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Read all reviews 4
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Everybody loved it! It reminds me of Reese's peanut buttery taste, but with a kick of fudge! However, as I was scooping up the ingredients, I realize I didn't want to add ALL that sugar and salt...

I liked the idea of these brownies, but, unfortunately the recipe did not work for me. The brownie was very crumbly and grainy from the sugar. It tasted similar to a peanut butter bar and less...

Fantastic brownies !!! I added some chopped peanuts to mine and kept them on the fudgy side and they were amazing ! Highly recommend!

Tried these twice and they came out okay at best.