Vegan Chocolate Peanut Butter Brownie Bars
🌱 Vegan Chocolate Peanut Butter Brownie Bars 🍫🥜
These Vegan Chocolate Peanut Butter Brownie Bars are rich, fudgy, and layered like a bakery dessert. A dark chocolate brownie base gets topped with a thick peanut butter layer, then finished with a glossy chocolate ganache. Every square has that perfect mix of chewy brownie, creamy peanut butter, and smooth chocolate on top.
I love making these when I want something that looks extra special without a long ingredient list. Chill them, slice them, and watch them disappear. 💚
Jump to Recipe ↓ 🌱
Why You’ll Love These Brownie Bars 💚
- 🌱 Completely dairy-free and egg-free
- 🍫 Fudgy chocolate brownie base
- 🥜 Thick creamy peanut butter layer
- ✨ Glossy chocolate topping
- 🧊 Easy to slice and share
- 🎉 Perfect for parties and cravings
The Secret to Clean, Bakery-Style Layers
Let the brownie cool before adding the peanut butter so the layers stay separate. Chill the peanut butter layer until it’s firm, then pour on the ganache. A final chill is what gives you those sharp, triple-layer squares. Use a warm knife and wipe it between cuts.
Frequently Asked Questions ❓
Can I use almond butter instead? 🥜
Yes. Any thick nut or seed butter works. Natural peanut butter should be stirred well so the layer sets.
Do these need to stay in the fridge? 🧊
Yes. The ganache and peanut butter layers stay neat when chilled. They can sit out for about 30 minutes before serving.
Can I freeze them? ❄️
Yes. Freeze sliced bars for up to 2 months. Thaw in the refrigerator.
🌱 Vegan Chocolate Peanut Butter Brownie Bars
Ingredients 🛒
For the Brownie Layer
- ¾ cup (95 g) all-purpose flour
- ½ cup (45 g) cocoa powder
- ¾ cup (150 g) sugar
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (120 ml) plant milk
- ⅓ cup (80 ml) oil
- 1 teaspoon vanilla extract
For the Peanut Butter Layer
- ¾ cup (190 g) creamy peanut butter
- 3 tablespoons maple syrup or powdered sugar
- 2 tablespoons melted coconut oil or vegan butter
- Pinch of salt
For the Chocolate Topping
- 1 cup (170 g) vegan chocolate chips
- ⅓ cup (80 ml) coconut cream or plant milk
Instructions 👩🍳
- Preheat oven to 350°F (175°C). Line an 8-inch square pan with parchment paper.
- Whisk the flour, cocoa, sugar, baking powder, and salt. Stir in the plant milk, oil, and vanilla until smooth.
- Spread the batter in the pan and bake for 22–25 minutes, until the center is just set. Cool completely.
- Mix the peanut butter, maple syrup, melted coconut oil, and salt until creamy. Spread over the cooled brownie. Chill for 30–45 minutes.
- Heat the coconut cream until steamy, then pour it over the chocolate chips. Let sit 2 minutes and stir until glossy.
- Pour the ganache over the peanut butter layer and swirl the top if you like. Chill for at least 2 hours.
- Lift out of the pan, slice into bars, and serve.
Nutrition
| Nutrient | Per bar (1/16) |
|---|---|
| Calories | 245 |
| Protein | 5g |
| Net carbohydrates | 22g |
| Total carbohydrates | 24g |
| Fiber | 2g |
| Total fat | 16g |
| Sodium | 95mg |
Estimates based on a cocoa brownie, peanut butter layer, and chocolate ganache. Exact numbers may vary by peanut butter and chocolate brand.
Notes & Tips 💡
- Don’t overbake the brownie — a slightly fudgy base slices better and tastes richer.
- If the peanut butter is very runny, add a spoonful of powdered sugar so the layer sets.
- For cleaner cuts, freeze the bars for 15 minutes before slicing.
- A sprinkle of flaky salt on the ganache makes the chocolate and peanut butter pop.
These Vegan Chocolate Peanut Butter Brownie Bars are fudgy, creamy, and completely irresistible. Three layers, one pan, zero dairy. 🍫🌱
If you make them, I’d love to hear how they turned out — leave a comment or tag me!
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