Moist, fudgy peanut butter cup brownies—these vegan brownies are rich with chocolate and studded with vegan peanut butter cups for the ultimate peanut butter-chocolate combination.
If you love both vegan peanut butter cups and fudgy brownies, this recipe brings them together: a dense, chocolatey brownie batter mixed with chunks of homemade vegan peanut butter cups and finished with more cups pressed on top. It’s simple, satisfying, and perfect for sharing—or keeping all to yourself.
How to Make Peanut Butter Cup Brownies
Overview
You’ll start by making or preparing at least 1 cup of vegan peanut butter cups (roughly chopped). The brownie batter is quick to mix in one bowl and bakes in an 8-inch square pan. The result is chewy and fudgy with pockets of peanut butter-cup goodness throughout.
Preheat
Preheat the oven to 325°F (160°C). Line an 8-inch square baking pan with parchment paper or lightly grease it.
Make the Batter
In a medium bowl, whisk together 1/4 cup natural unsalted creamy peanut butter, 1/2 cup coconut sugar, 1/3 cup pure maple syrup, and 1/4 cup + 2 tablespoons melted coconut oil until the mixture looks silky and caramel-like.
Add 3/4 cup raw cacao powder (or unsweetened cocoa powder) gradually—about 1/4 cup at a time—whisking until the mixture is shiny and smooth. Stir in 1 teaspoon vanilla extract and 1/4 teaspoon salt. Whisk in two flax eggs (2 tablespoons golden ground flaxseed mixed with 6 tablespoons water, set for 5 minutes).
Switch to a rubber spatula and fold in 1/4 cup + 2 tablespoons oat flour until there are no dry patches. If using homemade oat flour, make sure it is finely ground and sifted for the best texture.
Add the Peanut Butter Cups
Fold in the first 1/2 cup of chopped vegan peanut butter cups. Pour the batter into the prepared pan and smooth it into an even layer. Scatter the remaining 1/2 cup of chopped vegan peanut butter cups on top and gently press them into the batter.
Bake
Bake for 28–32 minutes. The brownies are done when the edges are set and a toothpick inserted near the center comes out with a few moist crumbs (they’ll firm up as they cool). My oven needed about 30 minutes.
Cool and Slice
Allow the brownies to cool completely in the pan (about 1 hour) before lifting them out on the parchment and slicing into 16 squares. Cooling is essential for clean slices and the fudgy texture to set.
Ingredients
- 1/2 heaping cup vegan peanut butter cups, roughly chopped (plus 1/2 cup more for topping)
- 1/4 cup natural unsalted creamy peanut butter
- 1/2 cup coconut sugar
- 1/3 cup pure maple syrup
- 1/4 cup + 2 tablespoons melted coconut oil
- 3/4 cup raw cacao powder or unsweetened cocoa powder
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 2 flax eggs (2 tablespoons golden ground flaxseed + 6 tablespoons water, whisk and rest 5 minutes)
- 1/4 cup + 2 tablespoons oat flour (finely ground)
Instructions
- Prepare at least one batch of vegan peanut butter cups and chop until you have about 1 cup total.
- Preheat oven to 325°F and line an 8-inch square pan with parchment paper.
- Whisk peanut butter, coconut sugar, maple syrup, and melted coconut oil until smooth and glossy.
- Add cocoa powder in increments, whisking until smooth. Stir in vanilla and salt, then whisk in the flax eggs.
- Fold in oat flour with a rubber spatula until no dry spots remain.
- Fold in 1/2 cup chopped peanut butter cups, pour batter into the pan, and smooth. Top with remaining chopped cups and press gently.
- Bake 28–32 minutes. Cool completely before cutting into 16 brownies.
Servings & Time
Servings: 16 brownies. Prep time: about 25 minutes. Cook time: about 30 minutes.
Storing and Freezing
Room Temperature
Store brownies in an airtight container at room temperature for up to 1 week.
Freezer
Freeze in a freezer-safe container for 1–2 months. Thaw at room temperature for about 30 minutes, or warm in 10-second microwave bursts until just warm.
Notes and Tips
Oat flour: If making your own oat flour, blend until very fine and sift to remove coarse bits that can affect texture. Measure after preparing the flour.
Make it extra stuffed: If you love peanut butter cups, add more chopped cups into the batter or press extra pieces on top before baking.
These vegan peanut butter cup brownies are my favorite combination of fudgy chocolate and peanut butter candy. They’re easy to make, naturally vegan, and ideal for sharing at gatherings or enjoying as an indulgent treat. If you try them, I’d love to hear what you think—leave a comment where you found this recipe.
Sending you warm baking vibes and a virtual peanut butter hug. xo
Equipment
- 8-inch square baking pan
- Mixing bowls
- Whisk and rubber spatula
- Measuring cups and spoons
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