Peanut Butter Brownies



2 tbsp Ground Flax + 5 tbsp Water

1 cup Oats, blended into flour

¼ cup Cacao Powder

½ tsp Baking Powder

½ tsp Salt

¾ cup Almond Milk

¾ cup Natural Peanut Butter, plus more for drizzle (Optional)

¾ cup Coconut Sugar

1 tsp Vanilla 

⅔ cup Dairy Free Chocolate Chips


Preheat your oven to 350, then mix Flax and water together in a bowl and set aside for 5 minutes.

Add Oat Flour, Cacao Powder, Baking Powder and Salt in another bowl and whisk until well combined.

Form a well in the center of the bowl, then add in the Non-Dairy Milk, Peanut Butter, Coconut Sugar, Vanilla and thickened Flax.

Mix until a thick batter forms, then fold in the Chocolate Chips.

Pour the batter into a greased or lined 9" × 9″ baking tin and spread it around evenly with a spatula.

If you’d like to make a Peanut Butter swirl, spread a thick drizzle or dollops of nut butter on top of the batter, then use a butter knife to swirl everything around.

Bake for 20 to 22 minutes, then let cool in the pan for 10 to 15 minutes before removing.

Transfer to a cooling rack and let cool completely before slicing.<br><br>

Store any leftovers in a container with a loose-fitting lid at room temperature for up to 5 days.


To make Oat Flour, add 1 cup of Quick-Cooking or Rolled Oats to a blender and process until smooth, about 30 to 45 seconds. 

Used about 1/4 to 1/3 cup of extra Peanut Butter for the drizzle on top of the Brownies. Enjoy!



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