Eggless Peanut Butter Brownies

ByOriana Romero Published: Updated:
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Back when I was running my bakery, these Eggless Peanut Butter Brownies were the treat I could never keep on the shelves. People loved that thick peanut butter layer—it’s rich, satisfying, and it doesn’t melt into the brownie, so every bite feels indulgent. I still make them at home because they’re simple, egg-free, and can easily be adapted for dairy- or gluten-free needs. Whether you choose peanut butter or a peanut-free spread like WOWBUTTER, these brownies are always a hit.

Three stacked Eggless Peanut Butter Brownies on a cooling rack, with a bottle of milk and more brownies in the background.

Oriana’s Thoughts On The Recipe

Oriana Romero, creator of Mommy's Home Cooking and egg-free baking queen.

I first created these Eggless Peanut Butter Brownies years ago for my bakery, and they quickly became one of those recipes everyone kept coming back for. Customers loved that thick peanut butter layer in the middle—it stays put and doesn’t melt away into the brownie, which makes every bite extra special. Today, it’s still one of my favorite recipes to bake at home because it’s easy, made with simple ingredients, and can be adapted to be dairy- or gluten-free. Whether you stick with classic peanut butter or swap in a peanut-free spread like WOWBUTTER, this recipe is pure comfort for any peanut butter lover.

Why You’ll Want to Try My Recipe

  • Bakery-tested and family-approved—this recipe has been loved for years.
  • 100% egg-free, with easy swaps for dairy-free, gluten-free, or even peanut-free needs.
  • Made with simple, everyday ingredients—nothing fancy required.
  • That thick peanut butter layer stays put and makes every bite irresistible.
Handwritten text on a light pink background reads "xo, Oriana," evoking the warmth found in sharing Authentic Venezuelan Sancocho (Sancocho Venezolano) with loved ones.


Ingredients You’ll Need, Substitutions & Notes

Top-down view of labeled Eggless Peanut Butter Brownies ingredients—flour, sugar, cocoa powder, peanut butter, milk, butter, and more—in bowls and containers on a white surface.


Scroll down to the recipe card for all the details, including measurements and instructions.

For the Egg-Free Brownie Batter:

  • All-Purpose Flour: The base of the brownies. You can substitute with a 1:1 gluten-free blend.
  • Cornstarch: Helps bind the batter and adds softness since we’re skipping eggs.
  • Baking Powder: Gives a little lift and prevents the brownies from being too dense.
  • Salt: Balances the sweetness.
  • Milk + Apple Cider Vinegar: This combo creates a quick buttermilk substitute that keeps the brownies tender. Use any dairy-free milk if needed.
  • Unsalted Butter: Adds richness. Swap with vegan butter or coconut oil for dairy-free.
  • Brown Sugar + White Sugar: The mix of sugars gives sweetness and moisture.
  • Unsweetened Cocoa Powder: The star of the chocolate flavor.
  • Vanilla Extract: Enhances the overall flavor.
  • Instant Espresso Powder (Optional): Deepens the chocolate flavor without tasting like coffee.
  • Chocolate Chips or Chunks: Extra chocolatey bites throughout the brownies.

For the Peanut Butter Layer:

  • Peanut Butter: Smooth works best. Use Wowbutter or sunflower seed butter for a nut-free version.
  • Powdered Sugar: Sweetens and thickens the peanut butter layer.
  • Vanilla Extract: Adds flavor.
  • Milk: Helps loosen the peanut butter mixture for spreading. Any milk works here.

Peanut-Free Option

If you need to make these brownies peanut-free, you can easily swap the peanut butter for a safe alternative. I’ve tested this recipe with WOWBUTTER (a creamy soy-based spread that’s peanut- and tree nut–free), and it works beautifully. You can also use SunButter or another peanut-free spread that your family trusts. Just keep in mind that different spreads may slightly change the flavor, but the brownies will still bake up rich, fudgy, and delicious.

Pro Tip: If you’re using a natural nut or seed butter (the kind that separates and has oil on top), make sure to stir it very well before measuring. If it’s too runny, your peanut butter layer may spread too much. For the best results, use a creamy, no-stir variety like WOWBUTTER, SunButter, or your favorite safe brand—this keeps the layer thick and fudgy, just the way it should be.

Food Allergy Swaps

This recipe is naturally egg, nut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.

  • Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
  • Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
  • Peanut-Free: Use WOWBUTTER or SunButter instead of peanut butter.

Process Overview: Step-by-Step Photos

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Step 1 – Get the Pan Ready

  • cake pan lined with parchment paper.
    Preheat your oven to 350ºF (180ºC). Line an 8×8-inch square pan with parchment paper, making sure it hangs over the sides so you can lift the brownies out later. Give it a quick spray of nonstick spray. Set it aside.

Step 2 – Make the Peanut Butter Layer

  • A glass mixing bowl containing powdered sugar, peanut butter, and a small amount of liquid on a white surface.
    Mix together the peanut butter layer ingredients in a stand mixer (or hand mixer)
  • A glass mixing bowl containing a clump of light brown cookie dough for eggless peanut butter brownies rests on a white surface.
    At first, it’ll look kind of runny, but just keep going—it will turn into soft, crumbly bits that stick together.
  • A baking pan lined with parchment paper and plastic wrap, filled with a crumbly orange mixture, secured with binder clips on two sides.
    Transfer the crumbs to the prepared baking pan.
  • A square baking pan lined with parchment paper and filled with a pressed, crumbly orange mixture, secured with a binder clip on one side.
    Press this mixture evenly into a ven layer.
  • A square baking dish lined with parchment paper and covered with plastic wrap, containing a layer of peanut butter inside.
    Wrap the peanut butter slab with parchment paper that overhangs.
  • A square block of dough wrapped in plastic wrap sits on a black baking tray.
    Then, lift the parchment paper with the peanut butter layer out of the pan, set it on a plate or tray, and pop it in the freezer while you make the brownie batter. Re-line the pan with fresh parchment paper because we’ll need it again soon.

Step 3 – Make the Egg-Free Brownie Batter

  • A metal whisk stirs thick chocolate brownie batter in a clear glass bowl on a white surface.
    In a small bowl, stir together the flour, cornstarch, baking powder, and salt. Set it aside for now. In a microwave-safe bowl, mix the milk, vinegar, butter, sugars, and espresso powder. Microwave for 2–3 minutes. Carefully take it out (it’ll be hot!) and whisk for another minute or two until it looks glossy and smooth. Add in the cocoa powder and vanilla and mix again. Add your dry ingredients to the wet mixture and stir until almost combined. Then fold in the chocolate chips or chunks. Stop mixing once you don’t see any more flour.

Step 4 – Assemble the Layers

  • Square baking pan lined with parchment paper and binder clips, filled with unbaked chocolate batter, on a white surface.
    Spread half of the brownie batter into the pan.
  • A square baking pan lined with parchment paper and binder clips, filled with an even layer of pressed golden-brown peanut butter crumb mixture.
    Take the frozen peanut butter layer out of the freezer, remover the parchment paper, and lay it right on top of the batter.
  • A square baking pan lined with parchment paper and binder clips, filled with unbaked chocolate batter, sits on a white surface.
    Pour the rest of the brownie batter over it and spread it evenly.
  • A square baking pan lined with parchment paper and binder clips holds chocolate batter swirled with peanut butter on top, ready to be baked.
    Warm up 3 tablespoons of peanut butter in the microwave so it’s soft. Dollop or drizzle it over the top, then use a butter knife to swirl it around for a pretty pattern.

Step 7 – Bake the Brownies

  • A square pan of chocolate brownies with orange swirled topping sits on a cooling rack, lined with parchment paper and secured with binder clips.
    Bake for 35–40 minutes, or until the brownies are set and the top looks shiny and slightly cracked. The center shouldn’t jiggle when you move the pan. (Don’t stress about the toothpick test here—because of the melty chocolate chips, it won’t work well!)

Step 8 – Cool and Slice

  • Six eggless peanut butter brownies sit on a wire rack with parchment paper, surrounded by a small bowl of salt, a jar of milk, and chocolate chips.
    Let the brownies cool completely in the pan on a wire rack. Once cooled, loosen the edges with a knife, then lift the whole slab out using the parchment paper. Cut into 9 or 12 squares, depending on how big you want them.
Simple line drawing of a bowl with a spoon inside, centered on a dark gray background—perfect for showcasing Eggless Sugar Cookie Bites recipes.

Recipe Tips For Success

» Potential Recipe Challenges & Pro Tips:

  • Dry Brownies: Overbaking can make the brownies dry instead of fudgy. Pro Tip: Check them a few minutes before the suggested baking time. The top should look shiny and slightly cracked and the center shouldn’t jiggle when you move the pan.

» Extra Tips:

  • Use parchment paper to line your pan for easy removal and clean slices.
  • Don’t over-swirl the peanut butter layer—just a few gentle swirls are enough.
  • Let the brownies cool completely before cutting; they firm up as they rest.

» Variations & Additions

  • Add chopped peanuts or pretzels for crunch.
  • Swirl in a little jam with the peanut butter for a PB&J brownie.
Close-up of layered brownie bars with a chocolate and peanut butter swirl, topped with sea salt flakes, arranged on a white surface.

Storage and Freezing Instructions

Room Temperature: Store in an airtight container for up to 3 days.

Refrigerator: Keeps well for up to a week.

Freezer: Wrap brownies individually and freeze for up to 2 months. Thaw at room temperature or warm briefly in the microwave before enjoying.

Frequently Asked Questions

Yes! Just know that the texture will be a little different, but still delicious.

No, it’s optional. It just enhances the chocolate flavor, but you can leave it out.

They were likely baked too long. Always start checking a few minutes before the recipe time.

Absolutely. These brownies taste even better the next day as the flavors have time to meld.

Eggless Peanut Butter Brownies with a thick layer of creamy filling, topped with a drizzle of chocolate and a sprinkle of sea salt, displayed on a white surface.

Try These Egg-Free Brownie Recipes Next!

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Recipe Card

Three stacked Eggless Peanut Butter Brownies on a cooling rack, with a bottle of milk and more brownies in the background.

Eggless Peanut Butter Brownies

Oriana Romero
These Eggless Peanut Butter Brownies are rich, fudgy, and layered with a thick ribbon of peanut butter that holds its shape beautifully instead of melting into the batter. The recipe is easy to make with simple ingredients, completely egg-free, and can be adapted for dairy- and gluten-free needs. Whether you use classic peanut butter, a peanut-free option, or WOWBUTTER, this treat is a dream for peanut butter lovers everywhere.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings 12 servings

Equipment

Important

• For best results, I highly recommend using a kitchen scale to measure the ingredients.

Ingredients
 

Egg-Free Brownie Batter:

  • 1 1/4 cup (175 g) all-purpose flour
  • 1 tablespoon (10 g) cornstarch
  • 1/8 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 cup + 1 tablespoon (130 ml) milk (dairy or non-dairy will work)
  • 1 teaspoon (5 ml) apple cider vinegar
  • 2/3 cup (160 g) unsalted butter (dairy or non-dairy will work)
  • 3/4 cup (150 g) brown sugar
  • 3/4 cup (150 g) granulated sugar
  • 1/2 cup + 1 tablespoon (57 g) unsweetened cocoa powder
  • 2 teaspoons (10 ml) pure vanilla extract
  • 1 teaspoon instant espresso powder (optional)
  • 1/2 cup (100 g) chocolate chips or chunks

Peanut Butter Layer:

  • 1 1/3 cup ( 12 oz – 340 g) p peanut butter plus more for drizzeling on top – optional
  • 2 cups (240 g) powdered sugar
  • 1 teaspoon (5 ml) pure vanilla extract vanilla
  • 1/4 cup (60 ml) milk

Instructions
 

  • Preheat the oven to 350° F (180° C). Line the bottom and sides of an 8-x-8-inch (20-x-20-cm) square baking pan with parchment paper, leaving enough overhang on all sides of the baking pan to allow for easy removal at the end. Lightly spray with baking spray. Set aside.

Make the Peanut Butter Layer:

  • Place all the ingredients of the peanut butter layer in the bowl of a stand mixer and mix on low speed. The mixture will look loose at first, almost like a thick liquid, but keep mixing until it turns into soft, crumbly bits that hold together.
    A glass mixing bowl containing a clump of light brown cookie dough for eggless peanut butter brownies rests on a white surface.
  • Transfer the peanut butter crumbs into the prepared 8-inch (20 cm) pan lined with parchment paper. Use your hands to gently press and spread them into an even layer.
    A square baking pan lined with parchment paper and filled with a pressed, crumbly orange mixture, secured with a binder clip on one side.
  • Lift the paper with the peanut butter layer out of the pan and place it on a plate or small baking sheet. Freeze while you prepare the brownie batter. Keep the peanut butter layer in the freezer on the parchment until needed. Re-line the pan with fresh parchment paper for baking the brownies.
    A square block of dough wrapped in plastic wrap sits on a black baking tray.

Make the Eggless Brownie Batter:

  • Combine flour, cornstarch, baking powder, and salt in a bowl. Set aside.
  • In a microwave-safe mixing bowl, combine the milk, vinegar, butter, sugars, and espresso powder; mix well. Then microwave the mixture for 2 – 3 minutes. Carefully remove the bowl from the microwave and continue mixing with the whisk for 1 – 2 minutes, until glossy and all the sugar is dissolved. Add cocoa powder and vanilla; mix to combine.
  • Add the flour mixture; stir until mostly combined. Then add the chocolate and stir until no flour remains.
    A metal whisk stirs thick chocolate brownie batter in a clear glass bowl on a white surface.

Assemble:

  • Pour half the batter into a pan and spread it out.
    Square baking pan lined with parchment paper and binder clips, filled with unbaked chocolate batter, on a white surface.
  • Then, remove the peanut butter layer from the freezer, and remove the parchment paper. Place it on top of the batter.
    A square baking pan lined with parchment paper and binder clips, filled with an even layer of pressed golden-brown crumb mixture.
  • Then, pour the remaining batter over and smooth it out.
    Rich homemade chocolate brownie batter in a square baking pan ready for baking.
  • Warm the 3 tablespoons of peanut butter in the microwave to loosen. Drizzle/dollop randomly across the surface. Then make swirls by dragging a butter knife or the back of a teaspoon across the surface.
    A square baking pan lined with parchment paper and binder clips holds chocolate batter swirled with peanut butter on top, ready to be baked.

Bake:

  • Bake for 35 – 40 minutes or until the brownies are set and the tops are cracked and shiny. You'll notice the center does not wiggle when the pan is moved. If in doubt, it's better to underbake these brownies rather than overbake them. Unfortunately, the toothpick test doesn't work well for these brownies because the chocolate chips get melty!
    IMPORTANT: Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time.
  • When the brownies are ready, remove them from the oven and set the pan on a wire rack until completely cooled.
    A square pan of chocolate brownies with orange swirled topping sits on a cooling rack, lined with parchment paper and secured with binder clips.
  • When completely cool, run a thin knife around the edge of the pan to make sure the block of brownies is loose, then lift from the pan using the parchment paper sling. Cut the brownies into 9 or 12 squares.
    Six eggless peanut butter brownies sit on a wire rack with parchment paper, surrounded by a small bowl of salt, a jar of milk, and chocolate chips.
Oriana’s Notes
 
Peanut-Free Option: If you need to make these brownies peanut-free, you can easily swap the peanut butter for a safe alternative. I’ve tested this recipe with WOWBUTTER (a creamy soy-based spread that’s peanut- and tree nut–free), and it works beautifully. You can also use SunButter or another peanut-free spread that your family trusts. Just keep in mind that different spreads may slightly change the flavor, but the brownies will still bake up rich, fudgy, and delicious.
 
Store in an airtight container for up to 3 days, or up to 5 days uns the fridge.
 
Freezer: Wrap brownies individually and freeze for up to 2 months. Thaw at room temperature or warm briefly in the microwave before enjoying.
 
Food Allergy Swaps:
This recipe is naturally egg, nut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.
  • Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
  • Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
  • Peanut-Free: Use Wowbutter or SunButter instead of peanut butter.
 
Recipe Tips For Success:
» Potential Recipe Challenges & Pro Tips:
  • Dry Brownies: Overbaking can make the brownies dry instead of fudgy. Pro Tip: Check them a few minutes before the suggested baking time. The top should look shiny and slightly cracked, and the center shouldn’t jiggle when you move the pan.
» Extra Tips:
  • Use parchment paper to line your pan for easy removal and clean slices.
  • Don’t over-swirl the peanut butter layer—just a few gentle swirls are enough.
  • Let the brownies cool completely before cutting; they firm up as they rest.
» Variations & Additions
  • Add chopped peanuts or pretzels for crunch.
  • Swirl in a little jam with the peanut butter for a PB&J brownie.
 

I appreciate your feedback, and it helps others, too!

Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Nutrition

Calories: 700kcalCarbohydrates: 108gProtein: 11gFat: 29gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.4gCholesterol: 30mgSodium: 330mgPotassium: 425mgFiber: 6gSugar: 77gVitamin A: 354IUCalcium: 76mgIron: 3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

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Course Dessert
Cuisine American
Calories 700
Keyword brownies dessert egg-free peanut butter recipe

I’m Oriana, the heart (and busy hands!) behind Mommy’s Home Cooking. I’m a wife, allergy mom of three, recipe developer, and full-time food blogger obsessed with creating easy, allergy and family-friendly recipes. Around here, it’s all about eggless cooking that actually tastes amazing—because food allergies shouldn’t mean missing out on the good stuff!

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5 from 2 votes (1 rating without comment)

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3 Comments

  1. 5 stars
    This recipe is fantastic! I do replace the vinegar/milk with buttermilk as I usually have it in the house. Super easy once you’ve done the frozen peanut butter layer which I originally was a bit nervous about. I’m toying with it now so I can replace the peanut butter with caramel 😃 because why not!

    Reply

    1. Hello Jeanine! I’m so glad you’re loving the recipe! 😊 Buttermilk is a great swap — I use it often too. And I love that you’re experimenting with new fillings. I’ve actually tried a caramel version, but the caramel tends to bake into the brownie, so I need to tweak a few things to keep that visible, gooey layer on top. Stay tuned… I’m working on it!

      Reply