Name: Peanut Butter Chocolate Chip Brownies
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1/2 cup peanut butter (smooth or crunchy); 1/2 cup unsweetened applesauce; 1/4 cup pure maple syrup or honey; 1/2 cup coconut sugar or regular brown sugar; 1 tbsp vanilla extract; 1/2 tsp baking soda; 1/4 tsp salt; 1/2 cup cocoa powder; 1/2 cup oat flour (or almond flour for grain-free option); 1/2 cup dairy-free chocolate chips (or regular)

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Fudgy, rich, and incredibly indulgent, these peanut butter chocolate chip brownies are a chocolate lover’s dream with a nutty twist. Each bite delivers that perfect balance—gooey chocolate, creamy peanut butter, and a hint of wholesome sweetness. I love how they come together quickly with simple pantry staples, making them my go-to for both special occasions and those random cravings that demand something deeply satisfying. Peanut Butter Chocolate Chip Brownies

Ingredients

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

½ cup peanut butter (smooth or crunchy)

½ cup unsweetened applesauce

¼ cup pure maple syrup or honey

½ cup coconut sugar or regular brown sugar

1 tablespoon vanilla extract

½ teaspoon baking soda

¼ teaspoon salt

½ cup cocoa powder

½ cup oat flour (or almond flour for grain-free option)

½ cup dairy-free chocolate chips (or regular)

Directions

I start by preheating my oven to 350°F (175°C).

Then I line an 8-inch square baking dish with parchment paper or lightly grease it.

In a large mixing bowl, I mix the peanut butter, applesauce, maple syrup, sugar, and vanilla until completely smooth.

I add the baking soda, salt, cocoa powder, and oat flour next, stirring until everything is fully combined.

I fold in the chocolate chips, but I like to save a few for sprinkling on top later.

The batter goes into the prepared dish, and I smooth the top with a spatula.

I sprinkle those reserved chocolate chips on top before baking.

I bake it for 20–25 minutes, just until the center is set and a toothpick comes out mostly clean.

After baking, I let it cool for at least 10 minutes before slicing—it really helps the texture set just right.

Servings and timing

Servings: 9 brownies

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Calories per Serving: 210 kcal

Variations

When I want to switch things up, I’ve tried swirling in raspberry jam for a PB&J brownie feel or adding chopped nuts for extra crunch. Sometimes I use almond butter instead of peanut butter for a slightly different flavor, and it still turns out delicious. For a festive touch, I’ve even topped the brownies with crushed candy canes during the holidays.

Storage/Reheating

I store these brownies in an airtight container at room temperature for up to 3 days. If I want them to last longer, I refrigerate them for up to a week. They also freeze well—I wrap them individually and freeze for up to 2 months. When I’m ready to enjoy one, a quick 10-second zap in the microwave brings back that fresh-baked warmth and gooey texture.

FAQs

How do I make these brownies more fudgy?

I’ve found that slightly underbaking them by a minute or two keeps the center extra fudgy. Letting them cool before slicing also helps them firm up without drying out.

Can I use a different sweetener?

Yes, I sometimes use honey or agave in place of maple syrup, and both work great. The flavor changes slightly, but the texture holds up well.

Are these brownies gluten-free?

They can be! I just make sure to use certified gluten-free oat flour or almond flour. Both options work wonderfully.

Can I double this recipe?

Absolutely. When I’m baking for a crowd, I double the recipe and use a 9x13-inch pan. I just keep an eye on the baking time—it usually needs a few extra minutes.

Can I add protein powder?

Yes, I occasionally swap out a tablespoon or two of the oat flour for unsweetened protein powder. It slightly changes the texture but makes them a bit more filling.

Conclusion

These peanut butter chocolate chip brownies check all the right boxes for me—easy to make, satisfyingly rich, and just the right amount of sweet. Whether I’m baking them for a holiday dessert table or just need something to brighten up a rainy afternoon, they always deliver. With a few pantry staples and 35 minutes, I get a batch of warm, gooey comfort that’s hard to beat.

Recipe:

Peanut Butter Chocolate Chip Brownies

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Author: Cheryl
Total Time: 35 minutes
Yield: 9 brownies
Diet: Gluten Free

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Description

Fudgy and rich peanut butter chocolate chip brownies made with wholesome ingredients. These brownies are naturally sweetened, easily made gluten-free or dairy-free, and come together quickly with pantry staples for an indulgent treat.

Instructions

Preheat oven to 350°F (175°C).
Line an 8-inch square baking dish with parchment paper or lightly grease it.
In a large mixing bowl, mix the peanut butter, applesauce, maple syrup, coconut sugar, and vanilla extract until smooth.
Add the baking soda, salt, cocoa powder, and oat flour. Stir until fully combined.
Fold in the chocolate chips, reserving a few for topping.
Pour the batter into the prepared dish and smooth the top with a spatula.
Sprinkle the reserved chocolate chips on top.
Bake for 20–25 minutes, until the center is set and a toothpick comes out mostly clean.
Let cool for at least 10 minutes before slicing and serving.