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.
1 year: Strawberry Banana Protein Muffins // 3 years: Southwestern Kale Salad // 4 years: Spicy Vodka Lemonade // 5 years: Vegan Memorial Day Recipes
Peanut Butter Jelly Brownies
Need a gooey, decadent dessert? Peanut Butter Jelly Brownies to the rescue! Plus, they’re vegan & soy-free
10 minutes
45 minutes
55 minutes
Ingredients
Strawberry Jelly
- 1 cup diced strawberries
- 1 tablespoon sugar
- 1 tablespoon water
Brownies
- 2 cups (260 g) unbleached all-purpose flour
- 2/3 cup (63 g) cocoa powder
- 2 teaspoons (8 g) baking powder
- 1/2 teaspoon salt
- 1 cup (235 ml) non-dairy milk
- 1 cup (220 g) sugar
- 7/8 cup (128 g) brown sugar
- 5/8 cup (136 g) melted coconut oil
- 2 tablespoons (14 g) ground flaxseed
- 1 teaspoon vanilla extract
- 1/2 cup (95 g) vegan chocolate chips
- 1/3 cup chopped, roasted peanuts
- 1/2 cup natural, smooth peanut butter
Instructions
- Make the strawberry sauce: in a small saucepan, combine the diced strawberries, sugar, and water. Warm over medium heat until simmering, then reduce to medium-low and simmer 7–10 minutes. Remove from heat and gently mash the strawberries. Transfer to a bowl and refrigerate until ready to use.
- Preheat oven to 350°F. Line an 8 x 8-inch baking dish with parchment. In a large bowl, sift together the flour, cocoa, baking powder, and salt. In a separate bowl, whisk the non-dairy milk, sugar, brown sugar, melted coconut oil, ground flaxseed, and vanilla until combined.
- Add the wet ingredients to the dry and stir until just combined. Fold in the vegan chocolate chips and chopped peanuts. Pour the batter into the prepared pan and smooth the surface. Spoon alternating lines of the strawberry sauce and peanut butter across the batter, then use a butter knife to drag through the lines and create swirls.
- Bake 42–50 minutes, or less if you prefer a very fudgy, slightly underbaked center. The top should be set and not overly jiggly. Cool the dish on a rack for 45 minutes, then lift the brownies out using the parchment and slice into 16 squares. Serve immediately or refrigerate for up to one week.
Notes
I adjusted some ingredient amounts and timing after testing in different ovens; you may need to tweak baking time depending on your oven’s temperature accuracy.
Nutrition Information:
Yield:
16
Serving Size:
1 piece
Amount Per Serving:
Calories: 156Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 1mgSodium: 125mgCarbohydrates: 18gFiber: 2gSugar: 4gProtein: 5g
The nutrition information is calculated by a plug-in and may vary. Please calculate using the specific products you use.
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