There are brownies you bake because something chocolatey is needed. And then there are brownies like these Vegan Chocolate Peanut Butter Brownie Bars — the kind that come out of the oven dense and fudgy and glossy on top, sliced to reveal a thick layer of creamy peanut butter rippling through the center of each bar, finished with a thin chocolate ganache that sets to a barely-there sheen over the entire surface. This is that brownie. The one that combines two of the most universally beloved flavors on the planet in a single bar so deeply satisfying that one piece is never quite enough. The one that disappears from the tin before it has properly cooled.
These bars layer a rich, fudgy vegan chocolate brownie batter with a thick peanut butter filling that sets into a distinct, creamy layer during baking, all finished with a glossy chocolate ganache topping. The result is a bar that delivers three genuinely distinct layers — fudgy brownie, creamy peanut butter, and glossy ganache — in every single bite.
What makes these bars so outstanding is the peanut butter layer — thickened with powdered sugar and a touch of coconut oil into a consistency that holds its shape as a distinct layer during baking rather than sinking into the brownie batter, ensuring that every single square has a generous, visible stripe of peanut butter throughout.
This recipe is 100% vegan, ready in just 45 minutes, naturally dairy-free and egg-free, and absolutely magnificent eaten at room temperature when the layers are at their most distinct and the ganache has set to a perfectly glossy finish.
Recipe Information
| Prep Time | Cook Time | Chill Time | Total Time | Servings | Calories |
|---|---|---|---|---|---|
| 20 mins | 25 mins | 30 mins | 75 mins | 16 | ~290 kcal |
Ingredients
For the Brownie Batter
- 1 cup (120g) all-purpose flour
- ½ cup (45g) cocoa powder
- 1 cup (200g) cane sugar
- ½ tsp baking powder
- ¼ tsp fine salt
- ½ cup (120ml) neutral vegetable oil
- ½ cup (120ml) plant milk
- 1 tsp pure vanilla extract
- 1 tsp apple cider vinegar
- ½ cup (85g) vegan chocolate chips
For the Peanut Butter Layer
- 1 cup (260g) natural smooth peanut butter
- ½ cup (60g) powdered sugar
- 2 tbsp coconut oil, melted
- ½ tsp vanilla extract
- Pinch of salt
For the Chocolate Ganache Topping
- 150g vegan dark chocolate, finely chopped
- ½ cup (120ml) full-fat coconut cream
- 1 tbsp maple syrup
Instructions
- Preheat the oven and prepare the pan. Preheat the oven to 350°F (175°C). Line a 20cm (8-inch) square baking pan with parchment paper, leaving overhang on the sides for easy removal.
- Make the brownie batter. In a large bowl whisk together the flour, cocoa powder, sugar, baking powder, and salt. Add the oil, plant milk, vanilla extract, and apple cider vinegar. Stir until just combined and smooth. Fold in the chocolate chips.
- Make the peanut butter layer. In a bowl combine the peanut butter, powdered sugar, melted coconut oil, vanilla extract, and salt. Mix until smooth and thick — the mixture should be firm enough to spread without sinking into the brownie batter.
- Assemble the bars. Pour the brownie batter into the prepared pan and spread evenly. Drop the peanut butter mixture in large spoonfuls across the surface of the brownie batter, then spread gently into an even layer using an offset spatula or the back of a spoon, being careful not to mix the layers together.
- Bake. Bake for 22–26 minutes until the edges are set and a toothpick inserted in the brownie layer (avoiding the peanut butter) comes out with just a few moist crumbs. Do not overbake — the bars firm up considerably as they cool.
- Make the ganache. While the bars cool, heat the coconut cream in a small saucepan until just simmering. Remove from heat, add the chopped chocolate, and let sit for 2 minutes undisturbed. Stir gently from the center outward until completely smooth and glossy. Stir in the maple syrup.
- Top and chill. Pour the ganache over the cooled bars and spread to the edges. Refrigerate for 30 minutes until the ganache has set.
- Slice and serve. Lift the bars out using the parchment overhang and slice into 16 squares with a sharp knife dipped in hot water between cuts.
Pro Tips
- Do not overbake the brownie layer — remove when the edges are set but the center still looks slightly underdone, as the bars continue to firm during cooling and chilling.
- Make the peanut butter layer thick enough to hold its shape — if it seems too soft, add additional powdered sugar one tablespoon at a time.
- Spread the peanut butter layer gently to avoid mixing it into the brownie batter — keep the layers distinct for the most dramatic visual and textural result.
- Dip the knife in hot water and wipe between slices for the cleanest, most professional cuts through the ganache layer.
Why Peanut Butter and Chocolate Work So Well Together
As with all peanut butter and chocolate combinations, the appeal lies in the complementary balance of flavors — the bitterness of dark chocolate balanced by the sweetness of the brownie, against the rich, slightly salty, intensely nutty peanut butter that provides depth, texture, and the specific sweet-salty contrast that makes this pairing so universally addictive.
Flavor Variations
- Almond Butter Brownie Bars: Replace the peanut butter with almond butter for a subtler, more delicate nut flavor.
- Salted Caramel Brownie Bars: Replace the peanut butter layer with a thick salted date caramel for a different but equally indulgent variation.
- Raspberry Brownie Bars: Replace the peanut butter layer with a thick raspberry jam spread for a chocolate-raspberry combination.
Nutritional Highlights (Per Bar)
| Calories | Protein | Carbs | Fiber | Fat |
|---|---|---|---|---|
| ~290 kcal | 6g | 30g | 3g | 17g |
Storage
- Room temperature: Store in an airtight container for up to 3 days. The ganache remains set at cool room temperature.
- Refrigerator: Keeps for up to 1 week; bring to room temperature for 10 minutes before serving for the best texture.
- Freezer: Freeze individually wrapped bars for up to 2 months. Thaw in the refrigerator overnight before serving.
Frequently Asked Questions
Can I make these bars gluten-free?
Yes — use a 1:1 gluten-free flour blend in the brownie batter. The other layers are naturally gluten-free.
Why is my peanut butter layer sinking into the brownie?
This is caused by a peanut butter mixture that is too soft or a brownie batter that is too thin. Ensure the peanut butter layer is thick and firm before spreading, and add extra powdered sugar if needed to stiffen it.
Can I skip the ganache topping?
Yes — the bars are delicious without the ganache, though it adds a professional finish and an extra layer of chocolate indulgence.
Tried this recipe? Leave a comment below and let us know how it turned out! Tag us on Instagram and Facebook — we love seeing your plant-powered creations. Looking for more indulgent vegan brownie and dessert bar recipes? Browse all recipes on Easy Vegan Recipes — new recipes posted every single week!