Soft, chewy, and packed with rich peanut butter flavor, these brownies are everything I want in a wholesome dessert. With a fudgy bite and naturally sweetened ingredients, they’re an irresistible treat that satisfies my sweet tooth without making me feel guilty. Whether I’m craving a quick snack or a cozy dessert, these peanut butter brownies always hit the spot.
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 pure maple syrup or honey
1/2 tsp baking soda
1/4 cup applesauce
1/8 tsp salt
1 tsp pure vanilla extract
1/3 cup oat flour
1/4 cup mini chocolate chips (optional)
1/2 tsp cinnamon (optional, for a warm spice kick)
Directions
I start by preheating my oven to 325°F (160°C) and lining an 8-inch baking pan with parchment paper.
In a medium bowl, I stir together the peanut butter, cocoa powder, maple syrup (or honey), applesauce, vanilla, and cinnamon (if using) until everything is smooth.
Then I mix in the oat flour, baking soda, and salt until well combined.
If I’m using chocolate chips, I fold them in last.
I spread the batter evenly into the prepared pan and smooth the top with a spatula.
I bake it for 18–20 minutes, just until the edges are set and the center is slightly soft.
After baking, I let it cool completely in the pan for the best fudgy texture before slicing.
Servings and timing
Servings: 9 brownies
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Calories per serving: 120 kcal
Variations
I like switching things up depending on my mood. Sometimes I use almond butter instead of peanut butter for a twist, or swirl in a bit of raspberry jam before baking for a PB&J vibe. I’ve also added chopped nuts for some crunch or replaced the chocolate chips with white chocolate for contrast. If I want more spice, I add a pinch of nutmeg along with the cinnamon.
Storage/Reheating
Once cooled, I store these brownies in an airtight container at room temperature for up to 3 days. For longer storage, I keep them in the fridge for up to a week. They also freeze well—I just wrap them individually and store in a freezer-safe bag for up to 2 months. To reheat, I pop one in the microwave for about 10–15 seconds if I want that just-baked softness.
FAQs
Can I make these brownies nut-free?
Yes, I can substitute sunflower seed butter or tahini for the peanut butter if I need a nut-free option. Just keep in mind it might slightly change the flavor.
Are these brownies suitable for vegans?
Absolutely. If I use maple syrup instead of honey and stick to dairy-free chocolate chips, this recipe is completely vegan.
Can I use a different flour instead of oat flour?
I’ve had the best results with oat flour, but I can try almond flour or whole wheat pastry flour. Just know the texture may vary slightly.
How do I know when the brownies are done?
I bake until the edges are set but the center still looks slightly soft—that’s the key to keeping them fudgy. They’ll continue to firm up as they cool.
Can I double the recipe?
Yes, I double the ingredients and bake in a 9×13-inch pan. I just add a few more minutes to the baking time and keep an eye on it.
Conclusion
These soft and chewy peanut butter brownies are my go-to when I want a feel-good dessert that’s easy to make and even easier to love. With minimal prep and simple ingredients, they’re perfect for busy weekdays, weekend treats, or anytime I want a fudgy bite of comfort. Whether I eat them straight from the pan or warm them up for a melty moment, they never disappoint.
Recipe:
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Soft and Chewy Peanut Butter Brownies
- Total Time: 30 minutes
- Yield: 9 brownies
- Diet: Gluten Free
Description
Soft and chewy peanut butter brownies made with wholesome ingredients like oat flour, applesauce, and maple syrup. These gluten-free, dairy-free treats are fudgy, naturally sweetened, and perfect for a feel-good dessert or snack.
Ingredients
1/2 cup peanut butter (natural or regular)
1/4 cup cocoa powder
1/4 cup pure maple syrup or honey
1/4 cup applesauce
1 tsp pure vanilla extract
1/2 tsp baking soda
1/8 tsp salt
1/3 cup oat flour
1/4 cup mini chocolate chips (optional)
1/2 tsp cinnamon (optional)
Instructions
- Preheat the oven to 325°F (160°C) and line an 8-inch baking pan with parchment paper.
- In a medium bowl, stir together the peanut butter, cocoa powder, maple syrup or honey, applesauce, vanilla, and cinnamon (if using) until smooth.
- Mix in the oat flour, baking soda, and salt until well combined.
- Fold in the mini chocolate chips if using.
- Spread the batter evenly in the prepared baking pan and smooth the top with a spatula.
- Bake for 18–20 minutes, or until the edges are set and the center is slightly soft.
- Allow to cool completely in the pan for best fudgy texture before slicing.
Notes
Use almond butter instead of peanut butter for variation.
Add raspberry jam swirl for a PB&J twist.
Include chopped nuts for added crunch.
Replace chocolate chips with white chocolate for contrast.
Add a pinch of nutmeg for more spice.
Store at room temperature for up to 3 days or refrigerate for up to a week.
Freeze individually wrapped brownies for up to 2 months.
Reheat in microwave for 10–15 seconds for a warm treat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 120
- Sugar: 7g
- Sodium: 95mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
