Vegan Peanut Butter Swirl Brownies are just as delicious as they are beautiful! Chocolate and peanut butter come together in these decadent, fudgy treats. 

vegan peanut butter swirl brownies in a row

Chocolate + peanut butter is a match made in heaven if you ask me, and in brownies? Simply incredible. You will have trouble not eating the whole pan!

The best part about this recipe is how easy they are to make. I probably tested it 8 times before I found a winner. You see, I wanted to make them really simple to make, in 1 bowl and with easy to find ingredients. Not an easy task!

These brownies are made in 1 bowl, and include both dairy free chocolate chips AND cocoa powder for ultra chocolate fudginess. The peanut butter swirl is easy to make as well. Let’s do this!

How to make vegan peanut butter brownies

(This is an overview with photos, the full recipe is at the bottom of the post)

Get out a large microwave safe bowl, that is big enough to contain all the ingredients but also fit in your microwave. I have a glass bowl that works perfectly. Add the chocolate chips, vegan butter (or coconut oil) and cocoa powder. Melt in 30 second intervals until smooth.

vegan butter, cocoa and chocolate chips in a bowl

Now stir in the vanilla and sugar.

melted chocolate in a glass bowl

Pour in the soy milk and stir it in as well.

milk being added to bowl with chocolate dough

Now add the flour, baking powder and salt to the bowl.

flour being added to bowl with chocolate

Stir with a large spoon until just combined. Don’t over mix. Fold in optional additional chocolate chips, if desired.

bowl of chocolate brownie mix

Transfer the batter to the prepared pan (8 by 8 inch). You can either wipe out the bowl to keep this recipe truly 1 bowl, or use a smaller bowl to make the peanut butter swirl. Stir together the peanut butter, melted vegan butter, powdered sugar and vanilla until smooth, then drop spoonfuls on top of the brownies.

peanut butter dollops on brownie batter

Swirl, using a butter knife. I drag the knife one way, then the other way, until pretty swirls are formed. It doesn’t have to be perfect.

uncooked peanut butter swirl brownies

Bake for 35-40 minutes, until they appear mostly set. They will be gooey if you cut them right away, especially in the middle, so I recommend you cool them completely before cutting. I know this is hard! But your brownies will be better for it.

pan of unsliced brownies

Want more chocolate peanut butter desserts?

stack of peanut butter brownies

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vegan peanut butter swirl brownies in a row
4.70 stars (33 ratings)

Vegan Peanut Butter Swirl Brownies

Vegan Peanut Butter Swirl Brownies are just as delicious as they are beautiful! Chocolate and peanut butter come together in these decadent, fudgy treats. 
Prep: 10 minutes
Cook: 35 minutes
Total: 45 minutes
Servings: 12 brownies


Peanut Butter Swirl


  • Preheat oven to 350 degrees. Lightly grease an 8 by 8 inch baking pan.
  • In a large microwave safe bowl, add the chocolate chips, vegan butter (or coconut oil) and cocoa. Melt in the microwave in 30 second increments until mostly melted, and stir well at each interval. It took me 1 minute and 30 seconds. It should be completely melted and smooth.
  • Stir in the vanilla and sugar, then stir in the soy milk until smooth.
  • Add the flour, baking powder and salt to the bowl with the chocolate mixture. Stir with a wooden spoon until just combined. Fold in extra chocolate chips, if desired.
  • Transfer the batter to the prepared pan, evenly.
  • Make the peanut butter swirl: In a medium bowl, stir together the peanut butter, melted vegan butter, powdered sugar and vanilla.
  • Drop spoonfuls of the peanut butter mixture on top of the brownies, then swirl it with a butter knife.
  • Bake for 35-40 minutes. For best results, let the brownies cool completely before cutting. You can stick them in the refrigerator to speed up the process. If you cut them immediately they will be very gooey in the middle, but if you let them cool they will be just perfect. Enjoy!


  1. For best results, use regular creamy peanut butter that doesn't need to be stirred before using. Natural peanut butter can be very inconsistent and either too thick or too runny to work well.
  2. I tested these with coconut oil and liked the vegan butter version better, but it does work fine.
  3. You can substitute another non-dairy milk for the soy milk if desired. Even water will work!
  4. For gluten free, use a gluten free flour mix instead of the all purpose flour.
  5. Peanut allergy? Try almond butter or even tahini.


Serving: 1brownie | Calories: 270kcal | Carbohydrates: 36g | Protein: 5g | Fat: 13g | Saturated Fat: 4g | Sodium: 152mg | Potassium: 139mg | Fiber: 2g | Sugar: 25g | Vitamin A: 323IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 2mg
Course: Dessert
Cuisine: American
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

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  1. I made the brownies exactly as the recipe describes and they were dry and crumbly. I even used a thermometer in the oven to make sure the temperature was correct and cooked for the minimum length of time (35 minutes). I did not use natural peanut butter so that should not have been the issue.

    1. I’m so sorry this recipe didn’t turn out for you, Tracie. Did you use an 8×8 inch dish to bake them in? Did you make any substitutions? Any change could affect the outcome. Otherwise, the only problem I can think of that caused them to dry out is over-baking. I make these quite regularly and they always come out fudgy and moist, so I’m anxious to figure out what went wrong!

  2. Delicious. I had to use water in place of the soy milk as directed. I bought sweetened peanut butter just for this recipe. Rich and perfect crumb. Mine are not as pretty but they taste amazing! Thanks for another awesome recipe.

  3. I’ve done this recipe twice (once with peanut swirl, once without) and both times have turned out great! FYI if not including peanut swirl you can bake a few minutes less. I’ve tried combinations of coconut oil/becel margarine/vegan butter and all are good. I like how the tops are crackly and it has a nice thickness 🙂

    1. How awesome! Thank you, Allison, for your fabulous feedback and review! I appreciate you sharing your brownie experiences!

  4. I made these for my Line Dancing Troupe today! We have three vegans & two gluten allergies so I made them with gluten free flour (King Arthur). I got several “Oh My God, these are amazing” comments! I couldn’t wait until they cooled entirely, so they were a bit gooey but still amazing. Will DEFINITELY be making these again.

  5. I made these for a family luncheon & they were demolished! 

    I used the natural pb which did create a “crumbly paste” but it all worked out in the end. When I make them again I’ll use pb that’s not all natural. 


  6. I love this recipe! My (non-vegan) boyfriend does to! I only had some issues with the peanut swirl which was quite thick, but just adding some water worked great. Thank you Nora

    1. Hi Whitney. You are welcome! I’m glad the recipe turned out great and that you guys love the brownies! Thank you for sharing your review and comments!

  7. These were amazing! I took a chance with natural peanut butter because it was all I had and it was delicious!! I loved the crunchy outside and soft chewy inside. No one in my house could get enough. I have been dreaming of making these again. I think tonight is the night. 

    1. I’m glad the brownies were a hit! I just love these brownies myself! Thanks so much for sharing your terrific review and comments! Happy cooking!

  8. I have been vegan for 12 years and I had not found a vegan brownie recipe I liked – until now! Holy cow, these brownies are delicious. I made them exactly as written, with vegan margarine, and they turned out perfectly.

    1. I’m so glad you love the brownies, and that you found a recipe you like! Thank you for using my recipe, and for sharing your comments!

  9. Fudge-ey and decadent. I wanted to give this recipe one star because I ate too many of them, haha! Thanks for another great recipe and I just need to pump my brakes on making the damn things too often now

  10. This is the first recipe by Nora Cooks that I’m really disappointed with. The brownies came out really crumbly and dry and not that flavorful. The batter tasted great so I wonder if they would have benefited with a tad more wet ingredients and baked for less time?

    1. Hi Dorea, I’m sorry to hear the brownies didn’t turn out good for you. I’m guessing you might have used natural peanut butter, could that be right? Because natural peanut butter tends to get very dry and crumbly, and I don’t recommend it. For best results, use shelf stable peanut butter that doesn’t require any stirring before using. The brownies themselves are quite fudgy and moist, unless you over baked them, then they will dry out. Did you use an 8×8 inch dish to bake them in? Did you make any substitutions? Any change could affect the outcome. Hopefully we can find what the problem is so you can enjoy them! I make these quite regularly and they always come out perfect for me.

  11. I reread the comments and maybe I misspoke. I see you reference “non-natural” peanut butter. I don’t know what that would be. 

  12. The taste is fine, but the texture is crazy inconsistent, hard on edges and the bottom, and undercooked and gooey  in various other places. I followed the recipe precisely.

    Only after this recipe failed  did I read about “natural” peanut butter and “regular” peanut butter in the comments.  Am I the only one confused? I know about crunchy vs smooth / creamy. But isn’t peanut butter made from peanuts? How is there natural and regular? Is this code for organic? I’ve used organic in other recipes without a problem. 

    I’m very disappointed and need to source some retail dessert for my friend’s birthday. Nora, you’ve never failed me. But I feel this peanut butter issue should be discussed in the actual recipe and explained. 
    I like the taste, but now I’m either throwing it out or eating all this sweet concoction. 

    1. Hi Mary, I’m so sorry to hear you had trouble with this recipe. Natural peanut butter is the kind that you have to stir before using, that has oil on top, and it can really vary in terms of how runny or thick it is. It also usually needs to be stored in the refrigerator, and the ingredients are only peanuts and maybe salt. Regular peanut butter is something like JIF or Skippy, or any other brand that has peanuts, some kind of oil added, and is perfectly stable and creamy at room temperature, there is no need to stir it before using. I hope that makes sense. In baking, I find that using regular peanut butter gives consistent results, and I just can’t guarantee the results if you use the natural stuff. Sometimes it is super thick, other times it’s very runny, so you may end up with a very different result. Some people have good luck using natural peanut butter, but I suggest using the other kind in baking, for the best results. I also wonder if you need to let the brownies cool for a while, because often brownies seem undercooked right away, but if you let them sit for 30 minutes or so, the texture will improve. Hope that helps.

  13. It looks so good!!
    I want to use a 6 inch round cake pan instead of the 8×8 baking pan ( planning to make a ‘brownie birthday cake ‘ for my husband). Do I need to change the baking time, or still bake it for 35-45 minutes?

    1. Thanks Yolanda, I hope your husband enjoys it! It’s a little hard for me to say, as I have only made it in the square 8×8 dish. It will be much thicker using a round 6 inch pan, and might need a few extra minutes in the oven. If you have a 8 or 9 inch round cake pan, that would actually work better. Hope that helps!

  14. These were soo good wow!! I made them for my dads birthday and they were such a hit! We used a gluten free all purpose flour blend and you couldn’t tell one bit the difference of flour! Wow! 

  15. Trying some peanut butter swirl brownie options for a vegan coworker’s birthday. These have great flavor but only get 3 stars because of texture issues similar to other’s comments. Recipe was followed, with oat milk instead of soy, natural peanut butter (I see the comment that regular might work best) and unrefined sugar instead of processed white sugar. Texture looked okay when done baking but after cooling completely the brownies are an odd combo of being nicely moist but very crumbly, almost like granola. Will try again with a thinned out natural peanut butter and hope it works better.

    1. Hi Carlatte! Definitely try them with non-natural peanut butter, it works much better and the texture won’t be crumbly and thick. I always use organic granulated sugar, so that’s no different. I would not try thinning out natural peanut butter, I think it might make the texture worse actually. Thanks!

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