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.
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Peanut 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
- 1 cup (240 ml) creamy peanut butter
- 3/4 cup (180 ml) crunchy peanut butter
- 1/2 cup (115 g) butter, softened
- 1 cup (240 ml) brown sugar
- 3/4 cup (180 ml) sugar
- 2 eggs
- 1/2 cup (120 ml) unsweetened applesauce
- 1 1/2 tsp vanilla extract
- 2 cups (480 ml) all-purpose flour
- 2 cups (480 ml) quick-cooking oats
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup (240 ml) 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
If You Liked This Recipe, You’ll Love These
- Creamy Peanut Butter Pie
- Vegan Peanut Butter Tart
- The Ultimate Peanut Butter Filled Cookie
- Favorite Peanut Butter and Chocolate Desserts
Frequently Asked Questions
Why does this recipe use both creamy and crunchy peanut butter?
The article explains the concept: the author normally spreads peanut butter on regular brownies, then flipped the idea — these are peanut butter brownies with chocolate on top. Using 1 cup (240 ml) creamy plus ¾ cup (180 ml) crunchy peanut butter gives a smooth base with pockets of texture throughout.
What role does the applesauce play in this recipe?
The recipe uses ½ cup (120 ml) unsweetened applesauce as part of the wet ingredients alongside the eggs and vanilla. It adds moisture and helps bind the batter without adding fat, which is especially useful since the dense peanut butter base can bake up very heavy. 
Can I substitute rolled oats for the quick-cooking oats?
Yes — the notes say you can substitute rolled oats for a chewier texture. Quick-cooking oats blend more smoothly into the batter; rolled oats will give a more distinct, chewy bite in the finished brownie.
How long do these brownies keep?
The notes say store brownies in an airtight container at room temperature for up to 5 days.
