These chunky peanut butter brownies are rich, fudgy, and packed with wholesome ingredients that make each bite feel like a treat without the guilt. I love how the creamy peanut butter swirl melts into the chocolate base, giving them that perfect blend of salty-sweet flavor. Whether I’m baking for a casual weekend snack or looking for a healthier dessert option, these brownies always deliver on taste and satisfaction.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1/2 cup peanut butter (natural or regular)
1/4 cup cocoa powder
1/4 cup oat flour
1/4 tsp salt
1/4 tsp baking soda
1/2 cup pure maple syrup or honey
1/4 cup applesauce
2 tsp vanilla extract
1/3 cup mini chocolate chips (optional)
Directions
I preheat the oven to 350°F (175°C) and line an 8-inch baking dish with parchment paper or lightly grease it.
In a medium mixing bowl, I whisk together the peanut butter, maple syrup or honey, applesauce, and vanilla extract until the mixture is smooth and creamy.
Then I stir in the cocoa powder, oat flour, salt, and baking soda until a thick, uniform batter forms.
If I’m using chocolate chips, I fold them in gently.
I spread the batter evenly into the prepared baking dish.
For a fun swirl, I warm an extra tablespoon of peanut butter and drizzle it on top, swirling it with a knife for a marbled effect.
I bake for 20–22 minutes, just until the center is set and a toothpick comes out mostly clean (a few fudgy crumbs are perfect).
After baking, I let them cool completely before slicing—and for the best chewy texture, I pop them in the fridge for at least 30 minutes.
Servings and timing
This recipe makes 9 brownies.
Prep Time: 10 minutes
Cooking Time: 22 minutes
Total Time: 32 minutes
Calories per serving: 165 kcal
Variations
When I want to mix things up, I like adding crushed nuts or swirling in a bit of almond butter for a different flavor profile. For a deeper chocolate hit, I sometimes add a tablespoon of dark chocolate chips on top before baking. If I’m making these for someone with a nut allergy, sunflower seed butter works as a great alternative.
Storage/Reheating
I store these brownies in an airtight container in the fridge for up to 5 days. For longer storage, I freeze them individually wrapped for up to 2 months. When I want to reheat them, I microwave a brownie for 10–15 seconds to get that warm, gooey texture back.
FAQs
How can I make these brownies vegan?
I just make sure to use maple syrup instead of honey and double-check that the chocolate chips are dairy-free. Everything else in the recipe is already vegan-friendly.
Can I use a different flour instead of oat flour?
Yes, I’ve tried almond flour and it works well, though the texture is slightly more crumbly. I avoid regular wheat flour if I want to keep the recipe gluten-free.
What kind of peanut butter works best?
I use either natural peanut butter or regular creamy peanut butter. If I go with natural, I stir it really well to mix in the oils before adding it to the batter.
Can I skip the applesauce?
I wouldn’t recommend skipping it, since it helps keep the brownies moist. If I don’t have applesauce, mashed banana or Greek yogurt (if not vegan) can work as a substitute.
Why refrigerate the brownies after baking?
I find that chilling the brownies helps them firm up and gives a fudgier texture. It also makes slicing cleaner and neater.
Conclusion
These chunky peanut butter brownies are my go-to when I want something rich and chocolatey, but still feel good about what I’m eating. They’re quick to make, full of simple ingredients, and endlessly adaptable to whatever I’m craving. Whether I serve them warm, chilled, or straight from the freezer, they never last long in my kitchen.
📖 Recipe:
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Chunky Peanut Butter Brownies
- Total Time: 32 minutes
- Yield: 9 brownies
- Diet: Gluten Free
Description
These chunky peanut butter brownies are rich, fudgy, and naturally sweetened, offering a delicious balance of chocolate and peanut butter with wholesome ingredients like oat flour, applesauce, and maple syrup. They’re gluten-free, easy to make, and perfect for a healthier indulgence.
Ingredients
1/2 cup peanut butter (natural or regular)
1/4 cup cocoa powder
1/4 cup oat flour
1/4 tsp salt
1/4 tsp baking soda
1/2 cup pure maple syrup or honey
1/4 cup applesauce
2 tsp vanilla extract
1/3 cup mini chocolate chips (optional)
1 tbsp extra peanut butter (for swirling, optional)
Instructions
- Preheat the oven to 350°F (175°C) and line an 8-inch baking dish with parchment paper or lightly grease it.
- In a medium mixing bowl, whisk together the peanut butter, maple syrup or honey, applesauce, and vanilla extract until smooth and creamy.
- Stir in the cocoa powder, oat flour, salt, and baking soda until a thick batter forms.
- Fold in the mini chocolate chips, if using.
- Spread the batter evenly into the prepared baking dish.
- If desired, warm an extra tablespoon of peanut butter and drizzle it on top, swirling with a knife for a marbled effect.
- Bake for 20–22 minutes, until the center is set and a toothpick comes out mostly clean.
- Let the brownies cool completely in the pan.
- For best texture, refrigerate for at least 30 minutes before slicing.
Notes
Use maple syrup for a vegan version.
Substitute mashed banana or Greek yogurt for applesauce if needed.
Sunflower seed butter can replace peanut butter for a nut-free option.
Refrigerating enhances the fudgy texture and makes slicing easier.
Store in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 165
- Sugar: 10g
- Sodium: 85mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
