Fudgy Peanut Butter Brownies
I created these rich brownies with just a few plant-based ingredients and topped them with a creamy two-ingredient frosting. My family and friends taste-testers have proclaimed them "chocolate heaven"! You would never guess that they are dairy-free, egg-free, and even gluten-free, with whole ingredients. Fudgy, peanut-buttery and decadent, they are sure to satisfy all your chocolate cravings!
Servings 10
Ingredients
- 1 1/2 cups applesauce- smooth See Note below about alternative
- 1/2 cup cocoa
- 1 1/2 cups peanut butter- divided Note: For peanut allergies, substitute sunflower seed butter
- 1/4 cup pure maple syrup
- 1/2 tsp vanilla extract
- 2/3 cup oat flour Note: Grind up whole oats to a powder consistency or you can sub in regular flour but the brownies will not be gluten-free
- 1/2 tsp baking powder
- 1 1/2 cups semi-sweet chocolate chips - divided
Instructions
- Preheat oven to 350 degrees F. Spray an 8x8 baking pan with cooking spray or lightly grease with a neutral oil.
- In medium bowl, whisk together til smooth and combined: applesauce, cocoa, 1 cup peanut butter, maple syrup and vanilla. Stir in oat flour and baking powder until combined. Fold in 1/2 cup chocolate chips.
- Transfer to prepared pan and bake for 25-30 minutes until center is set. Cool completely in pan.
- in a small bowl, combine remaining 1/2 cup peanut butter and 1 cup chocolate chips. Microwave on med-high for 1 minute intervals, stirring, until chocolate chips are melted and combined with peanut butter.
- Spread mixture on cool brownies. Put in fridge and chill for at least an hour. Cut into bars. Keep stored in fridge. Enjoy!
Notes
NOTE: You can substitute 3 smashed/pureed very ripe bananas for the applesauce-- the only difference is the brownies will have a slight banana taste. Â