I made these fudgy peanut butter swirl brownies when I wanted something deeply chocolatey but still simple and wholesome. The rich cocoa brownie base paired with creamy peanut butter creates a nostalgic, comforting dessert that feels indulgent while using everyday pantry ingredients.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
½ cup peanut butter (natural or regular, smooth or crunchy)
½ cup applesauce
½ cup maple syrup or honey
2 teaspoon pure vanilla extract
½ cup cocoa powder
¼ teaspoon salt
½ teaspoon baking soda
½ cup oat flour
½ cup chocolate chips
Directions
I start by preheating the oven to 350°F (175°C) and lining an 8x8-inch baking pan with parchment paper.
In a medium bowl, I whisk together the peanut butter, applesauce, maple syrup, and vanilla until the mixture is smooth and glossy.
I add the cocoa powder, salt, baking soda, and oat flour, then stir until everything is fully combined and thick.
Next, I fold in the chocolate chips, making sure they’re evenly distributed throughout the batter.
I pour the batter into the prepared pan and spread it evenly. When I want extra peanut butter flavor, I dollop a bit more on top and gently swirl it with a knife.
I bake the brownies for 20 to 25 minutes, just until the center is set. I let them cool completely in the pan, then refrigerate them for about an hour before slicing for the best fudgy texture.
Servings and Timing
I usually make 9 brownies from this recipe.
Prep time: 10 minutes
Baking time: 25 minutes
Cooling and chilling time: about 1 hour
Total time: approximately 1 hour and 35 minutes
Each brownie comes out to about 160 calories.
Variations
When I want a crunchier texture, I use chunky peanut butter or add chopped nuts. For a deeper chocolate flavor, I sometimes mix in extra dark chocolate chips. If I’m aiming for a vegan version, I stick with maple syrup instead of honey. I also like sprinkling flaky salt on top before baking for a sweet-and-salty twist.
Storage/Reheating
I store these brownies in an airtight container in the refrigerator for up to five days. They also freeze well for up to two months. When I want to enjoy them warm, I let them sit at room temperature or heat them briefly in the microwave for about 10 seconds.
FAQs
Can I use almond butter instead of peanut butter?
Yes, I’ve made these with almond butter, and they still turn out rich and fudgy, though the flavor is slightly milder.
Are these brownies gluten-free?
Yes, since I use oat flour, they are gluten-free as long as the oats are certified gluten-free.
Can I reduce the sweetness?
I sometimes reduce the maple syrup slightly, but I keep in mind that it also adds moisture to the brownies.
How do I know when the brownies are done?
I look for a set center and a toothpick that comes out with a few moist crumbs rather than completely clean.
Can I double the recipe?
Yes, I double it and bake in a 9x13-inch pan, adding a few extra minutes to the baking time.
Conclusion
I keep coming back to these fudgy peanut butter swirl brownies because they’re easy, comforting, and deeply satisfying. The combination of rich chocolate and creamy peanut butter never fails, and this recipe has become one of my favorite go-to desserts for sharing or enjoying straight from the fridge.
📖 Recipe:
Fudgy Peanut Butter Swirl Brownies
- Total Time: 1 hour 35 minutes
- Yield: 9 brownies
- Diet: Vegetarian
Description
Rich, fudgy brownies made with cocoa powder and oat flour, swirled with creamy peanut butter for a comforting, nostalgic dessert using simple pantry ingredients.
Ingredients
½ cup peanut butter (natural or regular, smooth or crunchy)
½ cup applesauce
½ cup maple syrup or honey
2 tsp pure vanilla extract
½ cup cocoa powder
¼ tsp salt
½ tsp baking soda
½ cup oat flour
½ cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper.
- In a medium bowl, whisk together the peanut butter, applesauce, maple syrup (or honey), and vanilla until smooth and glossy.
- Add the cocoa powder, salt, baking soda, and oat flour, stirring until fully combined and thick.
- Fold in the chocolate chips until evenly distributed.
- Pour the batter into the prepared pan and spread evenly. Dollop extra peanut butter on top if desired and gently swirl with a knife.
- Bake for 20–25 minutes, until the center is just set.
- Cool completely in the pan, then refrigerate for about 1 hour before slicing for best fudgy texture.
Notes
Refrigerating before slicing helps achieve the fudgiest texture.
Use certified gluten-free oat flour if needed.
Maple syrup keeps the recipe vegetarian-friendly.
Flaky salt on top adds a sweet-and-salty contrast.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 160
- Sugar: 12 g
- Sodium: 120 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg
