Flourless Vegan Peanut Butter Brownies

These vegan, gluten free & refined sugar free fudgy brownies are so addictive, you may not want to share this one! 😉

I’ve been craving snacks lately but I don’t prefer desserts with refined sugar because it leaves me feeling tired and lowers my energy level throughout the day. However, this lovely fudgy and chocolate-y brownie recipe is refined flour free, refined sugar free and gluten free.

Want more chocolate recipes? Try this Vegan Chocolate Chip Banana Bread.

There is also a misconception that any vegan dessert tastes subpar since we don’t use butter or eggs. But in this case, we don’t NEED any butter or eggs for the brownies to get a nice fudgy center and a crackly top. I hope I’ve convinced you to at least read on!

How to Make Oat Flour

And you probably guessed it right! I used oat flour to get these fudgy brownies. You do have to ensure your oat flour is gluten free because regular oats contain gluten or traces of gluten.

You can easily make oat flour at home by pulsing oats into a blender in intervals. Firstly, you have to choose the right type of oats. Rolled oats are the best and I got mine from Bob’s Red Mill.

I then pulsed it 5-6 times to get finely ground oat flour. It’s simple, easy, cheap and doesn’t require too much effort! Make sure you don’t blend it or pulse it for too long, if not it will no longer have the texture and look of regular flour.

Ingredients Needed

• Flour – gluten free oat flour
• Dry Ingredients – coconut sugar, cocoa powder, baking powder
• Wet Ingredients – mashed banana, gluten free plant milk like soy, almond or cashew milk, vanilla extract, creamy peanut butter
• Toppings – organic chocolate chips or cacao nibs

The peanut butter elevated the flavour profile of the brownie. You can also substitute this with any other nut butter, like almond butter or cashew butter.

Tips and Tricks to get the Perfect Brownies

1. Do not overmix!

When you add the wet ingredients to the dry mixture, do not overmix. Overmixing can cause the brownies to be more dense in nature after baking. We want a fudgy but also cakey texture once baked.

2. The more chocolate chips, the better

Chocolate chips often contain refined sugar so choose organic and healthy alternatives if you can. If that is not accessible to you, you can also try using raw and unsweetened cacao nibs or one that is sweetened with yankon syrup.

And mix IN the chocolate chips while setting some aside to top the brownie.

Storage

These brownies are fresh when stored outside for about 3 days and last up to a week in the fridge. You can microwave them for a few seconds or bake them for 5 minutes at 180C to retain the taste and texture when you eat them again.