Peanut Butter Jam Brownies

"Peanut butter and jam brownies, when you want chocolate but something slightly different 😉. I couldn't help but share this for #worldchocolateday because I think chocolate should always be part of a balanced diet, you know?! I often get asked if chocolate is vegan - these days, there are SO many *delicious* vegan choc options in the shops. This may be dark chocolate (some brands) or chocolate that use coconut, soy or rice milk powder as dairy substitutes. And since there's sooo much to choose from, I don't miss the dairy versions! I've tagged my fav brands in the picture."
-- @rainbownourishments

A Note from Feedfeed

If you love fudgy brownies, you'll definitely want to sink your teeth into one of these! This recipe comes together in just under 35 minutes but make sure to give them ample time to cool. Once they've cooled down a bit, dress them up in peanut butter, your favorite jam or jelly and lots of toasted nuts! 

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  • Recipe Card
Prep time 10mins
Cook time 20mins

Recipe Card


  • 2 cups all purpose flour
  • 1 1/4 cup sugar
  • 1/2 cup cocoa powder
  • 1 teaspoon baking powder
  • Pinch of Salt
  • 1/2 cup plant-based milk
  • 1/2 cup vegan butter, melted
  • 1/4 cup melted chocolate
  • 1/2 cup raspberry chia jam
  • 1 cup peanut butter


  • Step 1

    Preheat the oven to 180°C (350°F). Line a 20cm (8-inch) square baking pan with baking paper.

  • Step 2

    Add all the dry brownies ingredients to a medium-size bowl and mix until there are no lumps. Add all the wet ingredients to the bowl and mix until combined and smooth. Pour the brownie batter into your baking pan and smooth the top.

  • Step 3

    Bake the brownies in the oven for 15-20 minutes (shorter if you like them fudgy, longer if you would like them more crispy). The brownies are ready when the surface is dry. They will set more over time.

  • Step 4

    When the brownies are cool, spread with raspberry chia jam and peanut butter as desired.

  • Step 5

    tore the brownies in an airtight in the fridge for 1 week or in the freezer for up to 1 month.