Description
These Vegan Peanut Butter Brownies are a delicious no-bake dessert combining a nutty, chocolatey base with a smooth peanut butter caramel layer and a rich chocolate-peanut butter topping. Perfectly set in the fridge, they offer a melt-in-the-mouth texture with a beautiful fan design topping, making them ideal for parties or indulgent snacks.
Ingredients
Scale
Brownie Base
- 150 g walnuts
- 50 g cocoa powder
- ¼ teaspoons sea salt
- 150 g medjool dates (pitted)
- 80 g smooth peanut butter
Peanut Butter Caramel
- 260 g smooth peanut butter
- 175 ml pure maple syrup
- 55 g coconut oil (solid)
- 1 teaspoon vanilla extract (optional)
- 100 g roasted peanuts
Topping
- 200 g vegan chocolate
- 100 g peanut butter (divided, 30 g for melting with chocolate, remainder for piping)
Instructions
- Prepare Brownie Base: Add the walnuts, cocoa powder, and sea salt to a food processor and blitz until they reach a light crumb consistency. Then add the pitted dates and 80 g of smooth peanut butter and blend for a couple more minutes until the mixture sticks together forming a dough.
- Press Base into Pan: Line an 8×8 inch square cake pan with parchment paper. Press the brownie dough evenly into the base using a spoon or flat-bottomed glass to create a firm layer.
- Make Peanut Butter Caramel: In a heat-resistant bowl, combine 260 g peanut butter, maple syrup, solid coconut oil, and vanilla extract (if using). Heat over a double boiler while stirring continuously until melted into a smooth caramel.
- Incorporate Peanuts and Spread: Remove from heat and fold in the roasted peanuts. Spread this caramel evenly over the brownie base. Place the pan in the fridge to set for 3 to 4 hours.
- Prepare Topping: Melt vegan chocolate and 30 g peanut butter together over a double boiler, stirring until smooth. Separately, gently heat the remaining peanut butter over a double boiler, adjusting consistency with coconut oil if needed so it matches the melted chocolate.
- Create Topping Pattern: Pour the melted chocolate over the set caramel layer evenly. Transfer the heated peanut butter to a piping bag or use a spoon to pipe lines on top of the chocolate. Using a wooden skewer, drag across the lines alternating directions to create a fan pattern.
- Chill: Return the brownie tin to the fridge to chill for another 20 to 30 minutes until set.
- Slice the Brownies: Heat a sharp knife by placing it in boiling water, then dry it well. Use the warm knife to slice through the brownies cleanly, allowing the gentle heat to melt through the top layers.
- Storage: Store brownies in an airtight container in the fridge for up to 1 week. Optionally freeze for up to 2 months, properly wrapped, and defrost for at least 1 hour before serving.
Notes
- Using a warm knife helps achieve clean brownie slices without cracking.
- Adjust the thickness of melted peanut butter and chocolate with coconut oil for better spreading and piping.
- Ensure dates are soft for easier blending; soak if necessary.
- If you want a sweeter brownie base, add a bit more maple syrup or dates.
- These brownies keep well chilled; they are best served cold or at room temperature.
