Name: Spicy Jalapeño Peanut Butter Brownies
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Cuisine: American
Ingredients: 1/2 cup natural peanut butter (smooth or crunchy); 1/4 cup pure maple syrup; 1/4 cup unsweetened applesauce; 1 tsp pure vanilla extract; 1/4 cup cocoa powder; 1/4 tsp salt; 1/4 tsp baking soda; 2 tbsp oat flour or almond flour; 1/3 cup finely chopped dark chocolate or chocolate chips; 1 medium jalapeño, deseeded and finely minced; Optional: a pinch of cayenne for extra heat

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A bold twist on the classic, these spicy jalapeño peanut butter brownies are fudgy, rich, and bring just the right amount of heat to surprise and delight. I love how the salty-sweet peanut butter pairs with the warmth of jalapeño and optional cayenne, creating an irresistible treat for anyone craving something outside the norm. Whether I’m baking for a dinner party or just spicing up my snack routine, these brownies always bring excitement.

Spicy Jalapeño Peanut Butter Brownies

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

½ cup natural peanut butter (smooth or crunchy)

¼ cup pure maple syrup

¼ cup unsweetened applesauce

1 teaspoon pure vanilla extract

¼ cup cocoa powder

¼ teaspoon salt

¼ teaspoon baking soda

⅓ cup finely chopped dark chocolate or chocolate chips

1 medium jalapeño, deseeded and finely minced

Optional: a pinch of cayenne for extra heat

2 tablespoon oat flour or almond flour

Directions

I preheat the oven to 325°F (163°C) and line an 8x8-inch baking pan with parchment paper or lightly grease it.

In a bowl, I mix the peanut butter, maple syrup, applesauce, and vanilla extract until smooth.

I stir in the cocoa powder, salt, baking soda, and flour until a thick batter forms.

Then, I fold in the chopped chocolate and finely minced jalapeño. When I want an extra kick, I add a pinch of cayenne too.

I spread the batter evenly into the prepared pan.

I bake it for 20–22 minutes, just until the edges look set and the center is slightly soft.

After baking, I let the brownies cool completely in the pan to allow them to firm up before slicing.

Servings and timing

This recipe makes 9 brownies. It takes just 10 minutes to prep and 22 minutes to bake, for a total of 32 minutes from start to finish. Each brownie is approximately 160 kcal.

Variations

I sometimes swap the peanut butter for almond butter if I want a slightly different nutty flavor.

For a sweeter version, I add a tablespoon of coconut sugar to the batter.

If I want more crunch, I use crunchy peanut butter or add chopped roasted peanuts.

When I feel adventurous, I try different peppers like serrano for an even spicier version.

To make it extra chocolatey, I top the batter with more chocolate chips before baking.

Storage/Reheating

I store leftover brownies in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. They freeze well too—I wrap them individually and keep them in a freezer-safe bag for up to 2 months. When I’m ready to eat one, I let it thaw at room temperature or warm it in the microwave for 10–15 seconds to bring back that fudgy texture.

FAQs

Can I make these brownies without jalapeños?

Yes, I’ve tried skipping the jalapeños before for a more traditional version. The brownies still turn out deliciously fudgy with a rich peanut butter and chocolate flavor.

Are these brownies really spicy?

They have a gentle heat that builds up, especially if I add cayenne. The spice is noticeable but not overwhelming—just enough to make each bite interesting.

Can I use regular flour instead of oat or almond flour?

Yes, if I’m not concerned about keeping the recipe gluten-free, I use all-purpose flour as a substitute. Just note the texture might be slightly different but still tasty.

What can I use instead of applesauce?

I substitute mashed banana or plain yogurt when I don’t have applesauce. Both options keep the texture moist, though they do slightly change the flavor.

How do I know when the brownies are done?

I usually check that the edges are firm and the center looks just slightly soft. They’ll continue to set as they cool, giving me that perfect fudgy consistency.

Conclusion

These spicy jalapeño peanut butter brownies are one of my favorite ways to mix things up in the dessert world. The blend of rich chocolate, creamy peanut butter, and subtle heat always keeps people guessing in the best way. They’re quick to make, naturally gluten-free and vegan, and never fail to impress. When I want a brownie with a bold personality, this is the recipe I reach for.

Recipe:

Spicy Jalapeño Peanut Butter Brownies

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Author: Cheryl
Total Time: 32 minutes
Yield: 9 brownies
Diet: Vegan

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Description

These spicy jalapeño peanut butter brownies are a bold twist on a classic dessert, combining rich, fudgy chocolate with creamy peanut butter and a surprising kick of heat from jalapeños and optional cayenne. Naturally vegan and gluten-free, they're an exciting treat for adventurous dessert lovers.

Instructions

Preheat the oven to 325°F (163°C) and line an 8x8-inch baking pan with parchment paper or lightly grease it.
In a bowl, mix the peanut butter, maple syrup, applesauce, and vanilla extract until smooth.
Stir in the cocoa powder, salt, baking soda, and flour until a thick batter forms.
Fold in the chopped chocolate and finely minced jalapeño. Add cayenne if desired for extra heat.
Spread the batter evenly into the prepared pan.
Bake for 20–22 minutes, until the edges are set and the center is slightly soft.
Let the brownies cool completely in the pan before slicing to allow them to firm up.