Vegan Salted Caramel Peanut Butter Brownies

Vegan Salted Caramel Peanut Butter Brownies 1

Mondays are my day off.  So, besides sleeping in I like to bake things!  I thought long and hard about what I wanted to make last Monday, and I decided on brownies.  I know I have made many forms of brownies to share with you all, but they just sounded so good I couldn't resist.  I was really craving peanut butter and chocolate so they had to include peanut butter, but I had seem some salted caramel brownies that I wanted to veganize recently that sounded good too, so I decided to combine the two!

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When I told Eric what I was making he was pretty happy about it too so it was a win all around.  Making baked goods relaxes me.  Some people read books or put together puzzles...and I bake. Just makes me happy.  Let me tell you, these brownies made me pretty darn happy.  I made the caramel first, my usual date caramel but instead of the usual pecan butter I use peanut butter to keep with the theme.  OMG was that stuff good.  Like eat it with a spoon good.  But I saved it for the brownies.

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For the brownie batter, I used aquafaba to keep these moist as well as peanut butter of course.  I used olive oil this time instead of my usual coconut oil because coconut oil gets so hard once you refrigerate so I wanted to prevent that and it worked beautifully.  You could not taste it, the batter just tasted like rich chocolate cake batter dotted with crunchy peanuts.  I swirled the caramel into the brownie batter in the pan, and they baked up beautifully.  Not only did they smell amazing, but they turned into the fudgy brownies that I love. They were sweet, a little salty, fudgy and crunchy thanks to the peanuts. OMG...sinfully delicious! Not a diet food at all but that is not what I was going for if you catch my drift.


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Vegan Salted Caramel Peanut Butter Brownies

Makes 16


1/2 cup soft medjool dates, pitted (if they are not soft, soak them in water and drain well first)

1 heaping Tbsp creamy organic peanut butter

1 Tbsp maple syrup

1/8 tsp sea salt

1 tsp pure vanilla extract

1/4 cup filtered water (or as needed)


1/2 cup olive oil

3 Tbsp creamy organic peanut butter

1 1/3 cups coconut sugar

1/4 cup plus 2 Tbsp reduced aquafaba or 2 flax eggs*

2 teaspoon vanilla extract

1 cup gluten free all-purpose flour

1/2 cup cacao powder or unsweetened cocoa powder

1/4 teaspoon sea salt

1/2 cup roasted organic peanuts

To make the caramel, combine all ingredients in a blender and blend until smooth (adding a little water if necessary, it should be the consistency of pourable but still thick caramel).  Pour into a bowl and set aside.

To make the brownies, pre-heat the oven to 350F degrees. Whisk together the sugar, coconut oil and peanut butter until well combined and the sugar is starting to break down.  Add the aquafaba and vanilla and beat until smooth.  Add the flour, cacao powder and sea salt and beat until smooth, then stir in the peanuts.  Scrape the batter into a greased 8x8 inch pan, then drop the caramel over it, and swirl it with a knife.  Place in the oven, and Bake for about 30 minutes or until set (but do not over bake).  Let cool before cutting into bars.

*The aquafaba is the liquid from cooked or canned chickpeas.  You want it to be thick like egg whites.  If you are wanting to make flax eggs, simply mix together 2 Tbsp ground flax seeds, and 6 Tbsp filtered water and let sit in the refrigerator for 15 minutes before using in the recipe.

Vegan Salted Caramel Peanut Butter Brownies

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About the Author

I am a vegan girl who loves to make healthier desserts and dishes with lots of veggies. Recipes are meant to be shared, that is why I started blogging!

  1. Fran
    September 2, 2015 at 19:07

    Sometimes you just need a brownie. Past "want" and entering "NEED!" territory. I love the look of these. I also love that whether they are "diet" or not, they are wholesome. A big mug of hot tea, a plate of soul food like this and any problem can be solved. Cheers for coming up with this unctuous mix of something for everyone. They look absolutely amazing. I need to get some peanut butter before I make these (can't trust myself with jars just languishing in the cupboard. I own a LOT of spoons) but make these I will!

  2. September 4, 2015 at 14:04

    These look simply divine, and are next on my to-do list! You've squeezed all the best things into these; chocolate, caramel and peanut butter?! And I thought brownies couldn't get any better!

  3. Iris
    December 29, 2017 at 16:06

    Any thoughts about how to make this with almond flour/coconut flour/starch, Amy?

    • December 29, 2017 at 18:13

      You know, I have not baked much with those things. The only times I have tried using coconut flour it dried out my baked goods, so I would not recommend it, and I have a feeling they might turn out too heavy with just using almond flour. As far as starches go I haven't used them for baking. I test the recipes with the ingredients listed and making it as they are is the only way I know for sure it will turn out. So feel free to experiment at your own risk, but it might not work. The only sub flours I know will work for sure are regular AP or whole wheat pastry, or oat with the recipe as written.

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