Craving a gooey, decadent dessert? These Peanut Butter Jelly Brownies are the answer — vegan and soy-free, but outrageously rich and satisfying.
Last year I worked on a brownie recipe for VegNews Magazine as part of my Sweet Eats column. After nine attempts, I finally developed a deeply fudgy, chocolate-forward brownie I loved. Not exactly health food, but undeniably delicious. To use up some gorgeous strawberries, I adapted that base into what became this blog’s Peanut Butter Jelly Brownies: rich chocolate brownie swirled with fresh strawberry jam and creamy peanut butter.
These brownies are real showstoppers. The strawberry and peanut butter swirls nestle into a dense, chocolate batter, which means they need a touch more baking time than plain brownies, but the result is worth the wait. I’ve made variations for different occasions and they always disappear fast. They also prompt amused reactions from non-vegans — “How is this so rich without dairy?” and “How are these vegan?” — which is always gratifying.
With spring strawberries at their peak, this is the perfect time to try the recipe. If you make a batch, have a tall glass of almond milk ready — it’s a classic pairing with peanut butter chocolate. If you have a tree-nut allergy, swap in creamy sunflower seed butter (sunbutter) for peanut butter and roasted sunflower seeds for the peanuts; it should work well.
Keep an eye out for a sparkling mimosa recipe and a giveaway coming soon — both will pair nicely with this dessert.
Tips and Substitutions:
- Unbleached all-purpose flour – You can substitute a gluten-free all-purpose flour blend, but you may need 1/4 teaspoon xanthan gum for structure. When measuring, scoop fluffed flour into the cup and level it off for accuracy (or weigh for best results).
- Cocoa powder – Any good baking cocoa works; Dutch-processed is fine if you prefer its mellower flavor.
- Coconut oil – Melted vegan butter can replace coconut oil. If the butter is salted, reduce added salt accordingly.
- Ground flaxseed – Ground chia seed is an effective substitute.
- Vegan chocolate chips – Affordable dairy-free chips can often be found seasonally at warehouse stores.
- Natural peanut butter – Natural varieties are looser at room temperature and easier to swirl into the batter.