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)

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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