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Vegan peanut butter and jam brownies recipe

Vegan peanut butter and jam brownies recipe

21 ratings

Gooey, chocolatey and nutty, these vegan brownies are the ultimate mid-afternoon sweet treat. See method

  • Serves 12
  • 10 mins to prepare and 25 mins to cook
  • 294 calories / serving
  • Vegan
  • Vegetarian


  • 150g dairy-free dark chocolate (70% cocoa solids), roughly chopped
  • 150 self-raising flour
  • 25g cocoa powder
  • 180g golden caster sugar
  • 240ml unsweetened almond milk-alternative
  • 75ml vegetable oil, plus extra for greasing
  • 60g smooth peanut butter
  • 60g seedless raspberry jam
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

  • Energy

  • Fat

    16g 22%
  • Saturates

    4g 22%
  • Sugars

    21g 23%
  • Salt

    0.2g 3%

of the reference intake
Carbohydrate 32.2g Protein 4.3g Fibre 3.2g


1. Heat the oven to gas 4, 180°C, fan 160°C. Grease and line a 20cm square baking tin with nonstick baking paper. Put the chocolate in a heatproof bowl set over a pan of barely simmering water (don’t let the water touch the bottom of the bowl) and allow to melt, stirring occasionally. Remove from the heat and allow to cool for 5 minutes.

2. In a large mixing bowl, mix the flour, cocoa powder and sugar together. Stir in the almond milk-alternative, oil and melted chocolate until just combined, then pour into the prepared tin and gently level the top.

3. Put the peanut butter into a small saucepan and warm on a very low heat until it just starts to loosen. Mix the jam up with a spoon until it’s a looser consistency, then dollop both the peanut butter and the jam over the brownie batter and swirl through with the tip of a knife or a cocktail stick. Bake for 25 minutes until it has a crust on the top but still wobbles in the centre. Allow to cool to room temperature in the tin on a wire rack, then in the fridge for a further hour. Cut into 12 pieces to serve.

See more Vegan baking recipes

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