Go Back
+ servings
overhead shot of vegan gluten-free peanut butter swirl brownies in square pan

Vegan Peanut Butter Swirl Brownies

These peanut butter swirl brownies are made with oat flour and chia eggs, which not only makes them gluten-free but vegan as well.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 16 brownies
Calories 157kcal
Author Ryan Beck


  • cup dark or semi-sweet chocolate chips (dairy-free)
  • 5 tablespoon coconut oil
  • 2 chia seed eggs (2 tablespoon chia seeds plus 5 tablespoon water)
  • cup old-fashioned oats
  • cup natural cane or granulated sugar
  • 2 tablespoon cocoa powder
  • ½ teaspoon baking powder
  • ½ teaspoon instant espresso
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • ½ cup dark chocolate chips (dairy-free)
  • cup peanut butter
  • 1 tablespoon powdered sugar


  • Preheat oven to 350°F. Line an 8x8 square baking pan with parchment paper.
  • In microwave safe bowl, melt chocolate and coconut oil in 30 second increments, stirring between until smooth and glossy.
  • In a measuring cup whisk together chia seeds and water and let sit for 5 minutes. (You can also use flaxseed meal with same ratio)
  • In food processor, pulse oats for about 3 minutes or until it makes finely ground oat flour. Add sugar, cocoa powder, baking powder, instant espresso and salt and pulse for about 30 seconds until everything is combined.
  • Add melted chocolate, chia seed eggs and vanilla extract and puree for about 3 minutes – scraping down sides as needed. You want it smooth. If batter appears to thick, add 1 tablespoon of water at a time and pulse. It should be slightly less thick than a frosting, but not runny at all. Fold in the additional chocolate chips.
  • Pour the batter in to the baking pan and make sure it's evenly distributed.
  • Measure out peanut butter in a mixing cup and stir in powdered sugar.
  • To the brownie pan, add dots of the peanut butter powdered sugar mixture and swirl with a toothpick or knife. Do not go crazy on this however. Sprinkle top with a few more chocolate chips or shaved chocolate if you'd like.
  • Bake for 20-25 minutes or until the edges are set and the center is slightly underdone. Remove from oven and let cool for at least 30 minutes before slicing.


  • Good Dark Chocolate - I mentioned it above, but use good dairy-free dark chocolate.
  • Chia Seed Eggs - in order to get the consistency you want, but make it vegan you have to replace the eggs. Soaking chia seeds in some water before adding to the brownie mixture is an easy substitute.
  • Oat Flour - this isn't a must but have found that pulsing oats until they form a flour make for a great binder for vegan brownies. The fact that they make the brownies gluten-free don't hurt.
  • Natural Cane Sugar - if you want the brownies to be 100% vegan you need to use good, quality cane sugar as granulated sugar is processed with bone char to make it white.
  • Food Processor - use food processor to combine the brownie mixture. Since there are no eggs or gluten, you don't have to worry about overworking batter.
  • Don't Overbake - you want to bake the brownies until the edges are set and the center is slightly underdone.


Serving: 1brownie | Calories: 157kcal | Carbohydrates: 17g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 69mg | Potassium: 18mg | Fiber: 1g | Sugar: 14g