These fudgy peanut butter brownies are rich, dense, and chocolatey with a swirl of creamy peanut butter in every bite. Naturally sweetened and dairy-free, I make these using basic pantry staples for a quick treat that satisfies my sweet tooth without a lot of fuss. They’re perfect for a healthier dessert option and come together in just 30 minutes.
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 applesauce
1/4 cup pure maple syrup or honey
2 tsp pure vanilla extract
1/4 cup cocoa powder
1/4 tsp salt
1/3 cup oat flour (or almond flour)
1/4 tsp baking soda
1/4 cup mini chocolate chips (optional)
Directions
I preheat the oven to 350°F (175°C) and line an 8×5-inch loaf pan with parchment paper or grease it well.
In a medium bowl, I whisk together the peanut butter, applesauce, maple syrup (or honey), and vanilla extract until smooth.
I stir in the cocoa powder, salt, baking soda, and oat flour until a thick batter forms.
If I’m using chocolate chips, I fold them in at this stage.
I spread the batter evenly into the prepared pan, smoothing the top with a spatula.
Then I bake for 20–22 minutes, or until the center is just set and a toothpick inserted comes out with a few moist crumbs.
I let the brownies cool completely in the pan before slicing for the best texture.
Servings and timing
This recipe makes 9 brownies.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Calories: Approximately 145 kcal per brownie
Variations
I sometimes use almond butter instead of peanut butter for a slightly different flavor.
To make it vegan, I always stick with maple syrup over honey.
I like adding a sprinkle of sea salt on top before baking for a sweet-salty finish.
Swirling extra peanut butter on top before baking gives a beautiful marbled look and added richness.
When I want extra decadence, I double the chocolate chips or add chopped dark chocolate chunks.
Storage/Reheating
I store these brownies covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days. For longer storage, I freeze them in an airtight container for up to a month. I let them thaw at room temperature, or warm them for about 10 seconds in the microwave for a gooey texture.
FAQs
How do I know when the brownies are done?
I look for the center to be just set and use a toothpick — if it comes out with a few moist crumbs, they’re ready. I avoid overbaking to keep the fudgy texture.
Can I make these brownies completely sugar-free?
Yes, I use a sugar-free syrup like monk fruit-sweetened maple syrup as a substitute. Just keep in mind that it may slightly alter the flavor.
What can I use instead of oat flour?
I’ve used almond flour with great results. Coconut flour doesn’t work well here since it absorbs too much moisture and changes the texture.
Are these brownies vegan?
Yes, if I use maple syrup instead of honey and check that the chocolate chips are dairy-free, these brownies are 100% vegan.
Can I double this recipe?
Absolutely. I double the ingredients and bake in an 8×8-inch pan. I add a few more minutes to the baking time, checking around the 25-minute mark.
Conclusion
These fudgy peanut butter brownies are one of my favorite quick treats — simple, rich, and satisfying. Whether I want a healthier dessert option, a snack for the week, or a chocolate fix without dairy or refined sugar, this recipe always delivers. I love that I can make it in one bowl using ingredients I already have.
Recipe:
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Fudgy Peanut Butter Brownies
- Total Time: 30 minutes
- Yield: 9 brownies
- Diet: Vegan
Description
These fudgy peanut butter brownies are rich, dense, and chocolatey with a swirl of creamy peanut butter. Naturally sweetened and dairy-free, they’re quick to make using pantry staples and offer a healthier dessert option without sacrificing indulgence.
Ingredients
1/2 cup peanut butter (natural or regular)
1/4 cup applesauce
1/4 cup pure maple syrup or honey
2 tsp pure vanilla extract
1/4 cup cocoa powder
1/4 tsp salt
1/4 tsp baking soda
1/3 cup oat flour (or almond flour)
1/4 cup mini chocolate chips (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line an 8×5-inch loaf pan with parchment paper or grease it well.
- In a medium bowl, whisk together the peanut butter, applesauce, maple syrup (or honey), and vanilla extract until smooth.
- Stir in the cocoa powder, salt, baking soda, and oat flour until a thick batter forms.
- If using chocolate chips, fold them in at this stage.
- Spread the batter evenly into the prepared pan, smoothing the top with a spatula.
- Bake for 20–22 minutes, or until the center is just set and a toothpick inserted comes out with a few moist crumbs.
- Let the brownies cool completely in the pan before slicing for the best texture.
Notes
Use maple syrup instead of honey to make the recipe fully vegan.
Almond butter can be used instead of peanut butter for a different flavor.
Sprinkle sea salt on top before baking for a sweet-salty finish.
Swirl extra peanut butter on top before baking for a marbled effect.
Double the chocolate chips or add dark chocolate chunks for extra richness.
Store at room temperature for 2 days, in the fridge for 5 days, or freeze for up to a month.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 145
- Sugar: 8g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
