Description
These Irresistible Peanut Butter Fudge Brownies are a deliciously rich and moist treat combining creamy peanut butter with deep cocoa flavor. Made with wholesome ingredients like oat flour and natural sweeteners, they offer a fudgy texture without the use of refined sugars or dairy. Perfect for a nutritious dessert or snack, these brownies cater well to those seeking a gluten-free and dairy-free indulgence with a natural twist.
Ingredients
Scale
Main Ingredients
- 1/2 cup peanut butter (natural or regular)
- 1/4 cup applesauce or mashed banana
- 1/2 cup pure maple syrup or honey
- 1/4 cup unsweetened cocoa powder
- 1/4 cup oat flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 2 teaspoons vanilla extract
- 1/2 cup dairy-free chocolate chips (or regular)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C) and grease or line an 8×8-inch baking dish with parchment paper to prevent sticking and ensure easy removal of brownies.
- Mix Wet Ingredients: In a mixing bowl, combine the peanut butter, applesauce (or mashed banana), maple syrup (or honey), vanilla extract, and cocoa powder, stirring until the mixture is smooth and fully blended.
- Add Dry Ingredients: Add oat flour, baking soda, and salt to the wet mixture. Mix gently until just combined to avoid overmixing which can toughen the brownies.
- Incorporate Chocolate Chips: Fold in the dairy-free chocolate chips evenly throughout the batter, distributing them for bursts of chocolate in every bite.
- Pour and Smooth Batter: Pour the batter into the prepared baking dish and smooth out the top with a spatula to ensure even baking.
- Optional Peanut Butter Swirl: For an eye-catching marbled effect, swirl an extra tablespoon of peanut butter over the surface by dropping spoonfuls and gently swirling with a knife.
- Bake: Bake the brownies in the preheated oven for 20 to 25 minutes, or until the center is just set and a toothpick inserted into the middle comes out mostly clean with a few moist crumbs.
- Cool and Serve: Allow the brownies to cool completely in the pan before slicing to ensure the best texture and clean cuts for serving.
Notes
- The applesauce or mashed banana serves as a natural binder and adds moisture while keeping the brownies low in added fat.
- You can substitute maple syrup with honey for a different natural sweetness profile.
- Using oat flour makes this recipe gluten-free friendly; ensure your oats are certified gluten-free if needed.
- For a dairy-free option, use dairy-free chocolate chips; otherwise, regular chocolate chips work fine.
- Do not overbake to maintain the fudgy texture; watch closely near the end of baking time.
- These brownies taste even better the next day once fully set.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
