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Eggless Peanut Butter Brownies

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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.

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.


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.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.

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.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

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.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

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.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.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.

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.
  • 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.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

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.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!

Recipe Card

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

Prep Time 25 minutes

Cook Time 40 minutes

Total Time 1 hour 5 minutes

Servings 12 servings

You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!

  • 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:

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.

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.

  • 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.

 
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.

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.

Course Dessert

Cuisine American

Calories 700

Keyword brownies dessert egg-free peanut butter recipe

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Oriana Romero

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