Chocolate Peanut Butter Brownies made with cocoa powder are a real homemade treat but these vegan brownies also have a crunch of chocolate chips too. There is even another delicious surprise of sweet-tart dried cranberries.
I am a bit nostalgic about this recipe because it was one of the first brownies I ever created for the blog.
It needed to be something a little different but a brownie that everyone would want to eat again. I found it.
It came to me in a dream. Not really, but it did pop in my head – out of nowhere.
The flavors of peanut butter, extra bites of chocolate pieces, and the delicious surprise of tart dried cranberries make these brownies extra special.
I always love chocolate and peanut butter together and throwing in some cranberries just seems right.
Kind of like having your chocolate with a glass of red wine. Another perfect combo.
- These brownies are made with whole wheat pastry flour but you can use regular flour instead or go for 50/50. Either way, your baked goods will be delicious.
- Please use unsweetened cocoa powder or the sweetness will be off-balance.
- Cocoa powder also acts like flour, and with the right amount of moisture, these treats will be soft and chewy with deeper flavors.
- Brownies made with cocoa powder create that beautiful dark and rich chocolate taste.
- The extra chocolate chips give a wonderful extra crunch with each bite without adding nuts.
- They are very tempting straight out of the oven but let these brownies cool before serving or taking that first melting bite.
- They continue to cook a bit after you have taken them out which allows the rich chocolate flavors to set. That’s what you want.
🥘Ingredients
- Only the best ingredients.
- Whole wheat pastry flour – adds texture to baked goods while still including healthy whole grains!
- Unsweetened cocoa powder – creates a full, rich chocolate flavor and a beautiful dark color. It also acts partly as a flour in this recipe.
- Baking powder – increases volume and a lighter texture.
- Baking soda – is added to make the brownies rise.
- Salt – always enhances chocolate flavors.
- Brown sugar – adds sweetness, and due to the molasses, a slightly chewy texture.
- Peanut butter – adds healthy fats and a creamy, rich peanut buttery flavor.
- Coconut oil – is a great tasting fat that replaces butter.
- Flaxseed meal – is used as an egg replacer when mixed with water so there you are – eggless brownies.
- Vanilla extract – gives a subtle touch of warm sweet vanilla flavor.
- Dairy-free milk – is for moisture for a beautiful batter.
- Dried cranberries – have a chewy texture and a sweet and tangy taste that compliments the chocolate flavors.
- Chocolate chips – are added for an extra chocolate crunch with each bite.
🥘How to
- Mix the flaxseed meal and the water and then set aside to gel (the gelling will only take minutes).
- Butter an 8-inch Square Baking Pan with vegan butter.
- In a medium bowl mix the flour, cocoa powder, baking soda, baking powder, and salt together.
- In a large bowl, use a Hand Mixer and beat the oil, peanut butter, brown sugar, milk, and flaxseed meal mixture together.
- Add the vanilla and mix.
- Add in the flour mixture – half at a time.
- Fold in the cranberries and chocolate chips.
- Turn into the prepared baking pan and smooth out evenly to all edges.
- Bake at 350 degrees for 20 minutes.Cool on a wire rack.
Pretty simple, heh?
I’m thinking that you were looking for brownies more than chocolate when you came across this recipe. May I show you some more?
🍫Vegan brownies
- The Best Vegan Chocolate Brownies Ever with Pecans are very hard to resist and an instant favorite with everyone.
- You will also love the Double Chocolate Brownie Stacks with their beautiful Autumn or Christmas Sprinkles – super cute.
- Then there are these Double Chocolate Brownies. This one has a beautiful sugar-dusted heart, perfect for Valentine’s Day or on any day for your loved ones.
Light and moist and delicious. If you are making these ahead of time for an occasion you can freeze them.
To Freeze:
- After they have cooled you may freeze them in any of the methods shown in my article How to Prepare Food for the Freezer.
- They defrost quickly so it really doesn’t take any planning. Just put them on a plate for an hour or two and enjoy.
🍫Chocolate & pb recipes
- Peanut Butter Fudge Truffles are made by making the homemade fudge first and then dunking in melted chocolate.
- These Peanut Butter Chocolate Chip Bars have the taste of peanut butter as the predominant taste.
- You can’t beat the delicious flavors in these No Bake Chocolate Peanut Butter Cookies
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If you take a photo of your very chocolate peanut butter brownies I would love to see it. Follow me over on Instagram and tag me on your photo @vegan_in_the_freezer.
Your opinion means a lot to me and if you’d like to leave a comment and possibly a star rating I’d love to hear your thoughts.
Oh my gosh, and there’s more but let’s get back to our delicious chocolaty original vegan brownies.
It’s a great first step.
Chocolate Peanut Butter Brownies
Ingredients
- 2/3 cup whole wheat pastry flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup brown sugar firmly packed
- 1/4 cup peanut butter creamy
- 1/4 cup coconut oil melted and cooled
- 2 tablespoons flax seed meal mixed with 6 tablespoons water this equals two eggs
- 2 teaspoons vanilla extract
- 1/2 cup dairy-free milk
- 1/2 cup dried cranberries
- 1/2 cup chocolate chips
Instructions
- Mix the flax seed meal and the water together and then set aside to gel (the gelling will only take minutes).
- Butter a 8" Square Baking Pan with vegan butter.
- In a medium bowl mix the flour, cocoa powder, baking soda, baking powder and salt together.
- In a large bowl use a Hand Mixer and beat the oil, peanut butter, brown sugar, milk and flax seed meal mixture together.
- Add the vanilla and mix.
- Add in the flour mixture - half at a time.
- Fold in the cranberries and chocolate chips.
- Turn into the prepared baking pan and smooth out evenly to all edges.
- Bake at 350 degrees for 20 minutes.
- Cool on a wire rack.
Notes
Nutrition
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Michelle @ Vitamin Sunshine
The cranberries are a great touch in these! Brownies are my weakness!
Ginny McMeans
Yes, you can leave out the chocolate chips and flax seed meal Loretta. You could add some walnuts, if you like, for more bulk. Any dairy free milk would work but it does need the liquid.
Loretta
Can this be made without the chocolate chips, flaxseed meal and almond milk?
In which case, do I need to substitute anything or use the recipe as is?
Thanks!
Cookin Canuck
I’m intrigued by the addition of the dried cranberries. I’ll bet these are fantastic!
Bea
What a genius idea to add tart cranberries to brownies. It sounds fantastic!!!
Susan
Well these brownies look like it was worth the wait! They look incredible and so chocolatey!
Ginny McMeans
Hahaha Amanda. A girl after my own heart.
Ginny McMeans
Thank you so much Martha. You made my day!
Ginny McMeans
I have done some since then but I couldn’t resist making them a little different. It is so fun! Thanks a lot!
Ginny McMeans
Thank you so much Lauren! It is such a good combo.
Ginny McMeans
That’s what I like to hear! 🙂
Ginny McMeans
Smart you and the baby 🙂
Amanda @ The Kitcheneer
I am very tempted to lick the screen right now. These brownies look scrumptious!
Martha @ A Family Feast
These brownies look so moist and delicious! Seriously yummy!
[email protected] Mom
I can’t believe this is your first brownie recipe! It sure looks fabulous!
Lauren Kelly Nutrition
These look the perfect brownies! I love chocolate and peanut butter!
The Food Hunter
This is a dream combination if you ask me!
Angie
I have to have these. I am currently overly obsessed with peanut butter. The baby loves it!
Ginny McMeans
Yes, you can substitute any liquid that you like. Even water.
Ashlee
Can these be made without the Almond Milk? I have a Lactose allergic friend and I would love to make these for her, but I don’t have Almond milk and don’t really want to go buy a whole carton just for 2 Tablespoons… She doesn’t drink any non-cow milks at all. Allergic to Soy and Almond “isn’t worth it” for as little as she ever wants milk.