Every so often, I spread peanut butter on my regular brownies. (Sometimes, you just can’t have one without the other.) And so, I flipped-flopped the two ingredients. This time, I’m spreading chocolate on peanut butter brownies.
PrintPeanut Butter Brownies
- Total Time: 1 hour 30 minutes
- Yield: 32 brownies 1x
Description
These rich and chewy peanut butter brownies are topped with a layer of chocolate for a decadent treat that combines two classic flavors.
Ingredients
Units
Scale
- 1 cup creamy peanut butter
- 3/4 cup crunchy peanut butter
- 1/2 cup butter, softened
- 1 cup brown sugar
- 3/4 cup sugar
- 2 eggs
- 1/2 cup unsweetened applesauce
- 1 1/2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 cups quick-cooking oats
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Grease a 13 x 9 x 2-inch baking pan and set aside.
- In a large bowl, beat together the creamy peanut butter, crunchy peanut butter, and softened butter with an electric mixer until smooth and creamy.
- Add the brown sugar and sugar to the peanut butter mixture and beat until well combined.
- Beat in the eggs, one at a time, mixing well after each addition. Stir in the unsweetened applesauce and vanilla extract until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, quick-cooking oats, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in the semi-sweet chocolate chips until evenly distributed throughout the batter.
- Spread the batter evenly into the prepared baking pan.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the brownies to cool in the pan on a wire rack before cutting into squares and serving.
Notes
For a more intense peanut flavor, use natural peanut butter. Store brownies in an airtight container at room temperature for up to 5 days. You can substitute quick-cooking oats with rolled oats for a chewier texture. If you prefer a sweeter brownie, use milk chocolate chips instead of semi-sweet.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 210
- Sugar: 17
- Sodium: 150
- Fat: 11
- Carbohydrates: 28
- Fiber: 2
- Protein: 5
- Cholesterol: 20
