Vegan Peanut Butter Cup Brownies

Chewy, gooey vegan brownies spiked with chunks of peanut butter cups! Does it get any better?!


  • 3/4 cup unsweetened plant milk (at room temperature)
  • 2 tablespoons ground flax seeds
  • 1/2 teaspoon apple cider vinegar
  • 1 and 1/4 cup vegan semi sweet chocolate chips
  • 1/4 cup vegan butter
  • 3/4 cup brown sugar
  • 1 cup all-purpose flour (scooped and leveled)
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1015 mini vegan peanut butter cups, roughly chopped


  1. Preheat your oven to 350 degrees F. Line an 8-inch square baking pan with parchment paper. Set aside.
  2. In a small bowl or liquid measuring cup, add your plant milk, flax, and vinegar. Mix to combine and set aside.
  3. In a large microwave-safe bowl, add your chocolate chips and vegan butter. Microwave in 30-second bursts, mixing between each, until melted. Add your brown sugar, and mix to combine.
  4. Add your flour, cocoa, baking soda, and salt to a medium bowl, and whisk to combine.
  5. Add your flour mixture to your melted chocolate chip mixture and mix until partially combined. Add your milk/flax mixture, and combine until almost mixed completely. Finally, add your chopped peanut butter cups (reserving a few for topping, if desired), and mix until completely combined. Try not to overmix! The batter will be thick.
  6. Pour/scoop your batter into your prepared baking pan and smooth the top. Add your reserved peanut butter cup pieces if you have them. 
  7. Bake for 30-40 minutes, or until a skewer/toothpick inserted into the center comes out with a few moist crumbs. 
  8. Allow your brownies to cool on a cooling rack completely before cutting. I like to cool them for about 30 minutes at room temperature, then transfer the entire pan/cooling rack to the fridge.
  9. Eat at room temperature or from the fridge (my fave!).

Keywords: vegan brownies, peanut butter cup brownies, chocolate peanut butter recipe, vegan dessert

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