Sink your teeth into these dense, chewy Vegan Brownies Stuffed With Peanut Butter Cookie Dough. A delicious and indulgent treat!
Back when I was a kid, my mother would always ring in the weekend with a batch of freshly baked brownies. I still remember rushing home from school and being welcomed by the most decadent, chocolaty aromas as soon as I walked through the door. It was truly heavenly. No wonder friends always followed their nose straight to our front door, too. Good thing there was always plenty to go around!
My mom was an excellent baker, but her recipe never changed. And rightly so! Those brownies were perfectly dense with just the right amount of molten goodness. To this day, I still make her recipe regularly, but that’s not to say that my brownie recipe repertoire hasn’t expanded. In fact, I have recipes for almost every diet. Take these vegan brownies, for example. I first made the recipe for my vegan sister-in-law’s birthday, and since then, they’ve certainly been added to the list of favorites!
Consisting of a nutty cookie layer made with protein-rich chickpeas and peanut butter plus a rich chocolate layer, these brownies are chewy, moist, and just the thing you want to sink your teeth into after a long week. They may not be my mom’s legendary brownies, but they’re incredibly delicious—and they might just become a classic at your house, too!
Are These Vegan Brownies Stuffed With Peanut Butter Cookie Dough Healthy?
Well, they’re a bit more wholesome than your typical brownie recipe, which is often loaded with butter and refined sugar, but they are still a treat best enjoyed in moderation. The chickpeas and peanut butter add protein, while the applesauce keeps the brownies moist and tender without the need for added fats. It also adds subtle sweetness. The recipe does call for coconut sugar and agave, which have a lower glycemic index than white sugar, but should still be used sparingly. For a healthier treat, opt for sugar-free chocolate chips.
The Incredible Chickpea
When it comes to vegan baking, chickpeas are truly one of the most versatile ingredients, working their magic on everything from fudgy brownies to chewy cookies. Their subtle taste, creamy texture, and high protein content make them an excellent replacement for eggs, flour, and even butter. In fact, did you know that you could even use the liquid from a can of chickpeas (called “aquafaba”) to make meringues and marshmallows? They are an amazing plant-based alternative to egg whites!
Mashed chickpeas add structure to baked goods while keeping them moist, eliminating the need for butter and eggs. Chickpea flour is also a great ingredient to keep on hand. Use it to make gluten-free pancakes and waffles, but also to whip up an egg-free omelet!
How Do I Store Leftovers?
To store these vegan brownies, let them cool completely and transfer them to an airtight container. Keep the container at room temperature for up to 3 days, or refrigerate for up to 1 week. For longer storage, freeze them in a freezer-safe container for up to 2 months, separating layers with parchment paper to prevent sticking. Thaw at room temperature before serving.
Serving Suggestions
To impress the guests at your next event, serve your vegan brownies as part of a vegan dessert platter. Team them with these Vegan Chocolate-Walnut Brownie Cookies and Healthy Peanut Butter Balls, or give your mouth a chewy-chocolate kiss with these Vegan Chickpea Cookie Dough Bowls.
Of course, a vegan brownie wouldn’t be complete without a nice drink. Serve them with a tall, cold glass of oat milk!
Ingredients
For The Cookie Layer:
- 2/3 cup lightly heaping, reduced-sodium chickpeas drained and rinsed, about half a can
- 3 tablespoons powdered peanut butter
- 2 tablespoons agave
- 2 tablespoons unsweetened applesauce
- 1 tablespoon natural creamy peanut butter
- 3/4 teaspoon vanilla extract
- Pinch of salt
- Pinch of baking soda
- 1 1/2 tablespoons dairy-free mini chocolate chips
For The Brownie Layer:
- 3/4 cup natural creamy peanut butter
- 3 tablespoons agave
- 1/2 cup coconut sugar
- 1/4 cup + 2 tablespoons unsweetened applesauce
- 1/2 tablespoon vanilla extract
- 1/2 tablespoon raw apple cider vinegar
- 1/4 cup unsweetened cocoa powder
- 2 tablespoons powdered peanut butter
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 325 degrees Fahrenheit and line the bottom of an 8-inch baking pan with parchment paper, rubbing the sides of the pan with coconut oil. Set aside.
- Spread the drained and rinsed chickpeas over a sheet of paper towel. Using another paper towel, dry them off. Then, remove any chickpea skins that have come loose. You don't need to remove them all, just those that are loose. Measure again to make sure you have 2/3 of a cup of chickpeas once the skins are removed.
- Add the chickpeas into a small food processor (mine is 3 cups), along with all of the remaining ingredients for the cookie layer, except for the chocolate chips. Blend until smooth and creamy, stopping the food processor to scrape down the sides as necessary. You want it really creamy!
- Transfer the mixture to a small bowl and stir in the chocolate chips. Set aside while you make the brownie layer.
- Place the peanut butter and agave in a large, microwave-safe bowl and microwave until the peanut butter is smooth and melted, about 2 minutes.
- Add in the coconut sugar, applesauce, vanilla, and apple cider vinegar and beat with an electric hand mixer until well mixed.
- Stir in all the remaining ingredients, then blend again until totally mixed. Your batter will be pretty thick.
- Reserve 1/4 of the cup of the brownie batter and spread the rest evenly over the bottom of the prepared pan.
- Dollop the cookie dough layer on top of the brownie layer and gently spread it evenly over top, so the brownie layer is totally covered.
- Drop the reserved brownie layer in small chunks over top of the cookie dough layer. Use a sharp knife to gently spread and swirl the brownie layer into the cookie layer, leaving some of the cookie layer exposed.
- Bake until the edges are golden brown and begin to pull away from the sides, and a toothpick inserted in the center comes out clean, about 40 minutes.
- Let cool to room temperature and then refrigerate to cool completely for at least 2 hours.
- Slice and devour.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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