Welcome to Fresh Leaf Rezepte!
Matteo’s love for cooking began in his grandmother’s kitchen, where fresh ingredients and family meals sparked a lifelong passion. Over twenty years, Sam cooked in diners, bistros, and street food stalls around the world, learning not just recipes but the stories and cultures behind them. Through Fresh Leaf Rezepte, Sam shares flavorful, easy-to-follow dishes perfect for everyday life, no fancy ingredients or endless hours needed. He believes cooking should be joyful, creative, and a way to bring people together.
When the air turns crisp and golden leaves blanket the sidewalks, there’s one dessert I always find myself craving: Eggless Peanut Butter Brownies. They’re the perfect companion to a warm blanket and a hot mug of chai or coffee. What makes this recipe so special? It’s simple, rich, and deeply satisfying, without relying on eggs or complicated ingredients. Whether you’re baking for someone with an egg allergy or simply ran out of eggs, this cozy, chewy treat hits the spot every time.
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Eggless Peanut Butter Brownies
- Total Time: 38 minutes
- Yield: 16 brownies
Description
Eggless Peanut Butter Brownies are chewy, rich, and full of chocolatey peanut butter flavor, perfect for cozy autumn afternoons or any time you need a quick, satisfying treat.
Ingredients
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, melted
- ½ cup granulated sugar
- ½ cup brown sugar
- ¾ cup creamy peanut butter
- ½ cup milk (dairy or unsweetened almond)
- 1 tsp vanilla extract
- ½ cup chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch square pan with parchment paper or lightly grease it.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
- In a large bowl, mix melted butter, granulated sugar, and brown sugar until smooth. Add peanut butter, milk, and vanilla. Stir until creamy.
- Gradually stir in dry ingredients until just combined. Fold in chocolate chips if using.
- Spread batter evenly in the pan. Use a spatula to level the top.
- Bake for 25–28 minutes, until a toothpick comes out with moist crumbs.
- Cool in pan for 15 minutes, then transfer to a wire rack. Cool completely before slicing.
Notes
For a gluten-free version, use a 1:1 gluten-free flour blend. To make it nut-free, substitute sunflower seed butter. Swirl in extra peanut butter or jam before baking for a marbled twist.
- Prep Time: 10 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients for Eggless Peanut Butter Brownies
The ingredient list is pantry-friendly and quick to assemble. Here’s everything you’ll need:
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, melted
- ½ cup granulated sugar
- ½ cup brown sugar
- ¾ cup creamy peanut butter
- ½ cup milk (dairy or unsweetened almond)
- 1 teaspoon vanilla extract
- ½ cup chocolate chips (optional but delightful)
Pro Tip: Use a good-quality peanut butter like the one used in our giant peanut butter rice cake recipe for best flavor.
Step-by-Step Instructions
1. Prepare the Batter
Preheat your oven to 350°F (175°C). Line an 8×8-inch square pan with parchment paper or grease it lightly. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
In a separate large bowl, stir together the melted butter, granulated sugar, and brown sugar until smooth. Add in the peanut butter, milk, and vanilla extract. Stir until well combined and creamy.
Gradually mix the dry ingredients into the wet ingredients until just combined. Fold in the chocolate chips if using.
2. Bake and Cool
Spread the batter evenly in the prepared pan. It will be thick, use a spatula to level the top. Bake for 25–28 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs.
Let the brownies cool in the pan for 15 minutes, then lift them out and cool completely on a wire rack before slicing.
You’ll get about 9 large or 16 small brownies, perfect for snacking, sharing, or gifting during fall gatherings.
Tips for Perfect Eggless Peanut Butter Brownies
Getting the texture right without eggs is all about moisture and balance. Here are a few tested tips to make sure your brownies come out rich and fudgy every time:
- Don’t overmix: Stir just until the flour disappears. Overmixing leads to a cakier texture.
- Cool completely: These brownies set up as they cool. For clean cuts, wait until they’re completely cool before slicing.
- Use parchment: It helps lift them out easily and prevents sticking.
For an added seasonal twist, serve these with our pumpkin hummus and pita chips for a cozy fall snack spread.
Delicious Variations to Try
Want to switch things up? These eggless brownies are super flexible.
Gluten-Free Version
Swap the all-purpose flour for a 1:1 gluten-free baking blend. Add a touch more milk (1 tablespoon) if the batter seems dry.
Nut-Free Swap
Substitute sunflower seed butter for peanut butter. This gives a similar creamy texture and works well for those with nut allergies.
Streusel Topping
Before baking, sprinkle a simple crumble of brown sugar, flour, and cold butter over the batter. It creates a sweet, slightly crisp top layer that complements the soft center.
Swirl It
Dollop extra peanut butter or your favorite jam on top of the batter and swirl it in with a toothpick before baking. The result? A marbled beauty that looks as good as it tastes.
Pair them with our gooey lava cookies or cookie croissants for a dessert board everyone will rave about.
How to Store Eggless Peanut Butter Brownies
Here’s how to keep them fresh and tasty:
- Room Temperature: Store in an airtight container for up to 4 days.
- Fridge: Keeps for a week, especially helpful if your kitchen is warm.
- Freezer: Wrap individual brownies in plastic wrap, then place in a zip-top bag or container. They’ll stay good for up to 2 months. Thaw at room temp or microwave for 15 seconds to enjoy warm.
Try them alongside a fall drink or with a slice of brown sugar pumpkin loaf for the ultimate fall dessert duo.
Frequently Asked Questions
1. Can I use natural peanut butter in this recipe?
Yes, but make sure it’s well stirred and not too oily or dry. The texture may vary slightly, but it still works beautifully.
2. What’s the best way to get clean brownie slices?
Use a sharp knife and wipe it clean between cuts. For ultra-neat edges, refrigerate the brownies before slicing.
3. Can I double this recipe for a 9×13 pan?
Absolutely. Just watch the bake time, it may need an extra 5–7 minutes.
4. Are these brownies suitable for kids with egg allergies?
Yes, this recipe was made with that in mind. Always double-check your labels, especially for allergens in chocolate chips or dairy alternatives.
Conclusion
Whether you’re baking for a fall potluck, a lunchbox treat, or just to enjoy a quiet moment with your favorite mug, these Eggless Peanut Butter Brownies deliver the warm, comforting bite you’re craving. They’re rich without being heavy, simple without sacrificing flavor, and easy enough to make on a weeknight.
For more cozy recipes perfect for the season, check out these fall must-tries:
- Our pumpkin s’mores cookies for an autumn campfire twist
- The healthy pumpkin oatmeal bars that double as a breakfast treat
- Or warm up with our creamy strawberry danish on a Sunday morning
Bake a batch, share a few (or don’t!), and make your fall a little more delicious.