Healthy Peanut Butter Brownies with Homemade Peanut Butter Chips
My oven has not had any action in about a week. I’m pretty sure it snuck on an online dating baking site to go find a new owner. BUT… I made it up to Mr. Oven alllll day yesterday. I made these Healthy Peanut Butter Brownies with Homemade Peanut Butter Chips (yes, HOMEMADE PB CHIPS!!), Vegan Red Velvet Cake, Chocolate Banana Muffins, and Chocolate Fudge Truffles. Out of all that goodness, though, I had to share this amazing brownie recipe FIRST.
The brownie batter is full of peanut butter flavor already, but I added Peanut Butter Baking Chips to bring these guys over the top.
Really now, these brownies are BOMB.
And they’re substantial. You’ll be full after eating just ONE (unlike typical store- or bakery-bought brownies, which are never satisfying and leave you still hungry and wanting a second, third, and maybe fourth brownie, until you’re sick from all the sugar and feel sluggish all day).
These Healthy Peanut Butter Brownies with Homemade Peanut Butter Chips are incredibly dense, fudgy, sweet, and chocolatey. Oh, and they’re ultra decadent and rich from those peanut butter chips. We’ve got ourselves a winner here y’all.
I should probably mention that these taste disgustingly unhealthy. One bite and you’ll think it’s full of sugar, butter, and flour. But no siree!
These incredibly addicting and delicious Healthy Peanut Butter Brownies are refined sugar free, high protein, high fiber, gluten free, and dairy free too. For real. One bite and you won’t believe any of that, though. You’ll think someone swapped your healthy brownie for an unhealthy storebought one… these are THAT good!
Healthy Peanut Butter Brownies with Homemade Peanut Butter Chips
Ingredients
- 240g (2 cups) Peanut Flour
- 96g (½ cup) Granulated Erythritol
- 40g (½ cup) Unsweetened Dutch Processed Cocoa Powder
- 2 tsp Double-Acting Baking Powder
- ½ tsp Salt
- 431g (1¾ cups) Unsweetened Applesauce
- 1 Large Egg
- ⅓ cup Unsweetened Vanilla Almond Milk
- 1¼ tsp Liquid Stevia Extract
- 1 tsp Vanilla Extract
- ¾ cup Homemade Peanut Butter Baking Chips (straight from the freezer)
Instructions
- Preheat the oven to 350 degrees Fahrenheit, spray a 9" brownie pan with cooking spray, and line with parchment paper one way for easy removal later.
- In a medium-sized bowl, whisk together the peanut flour, erythritol, cocoa powder, baking powder and salt.
- In a large stand mixer bowl with beater attachment, add the applesauce, egg, almond milk, stevia extract and vanilla. Mix on medium-low speed until combined.
- Turn off the mixer and dump in the dry ingredients. Mix on low speed until fully incorporated, then scrape down the sides of the bowl. Increase the mixer speed to high to get rid of any clumps. Once the mixture is smooth, gently fold in the peanut butter chips by hand.
- Pour the batter into the prepared pan. Bake for ~38 minutes, or until the center springs back when tapped (if you want a more "set" brownie and less fudgy texture, bake for ~5 extra minutes). Let cool in the pan, then slice and serve!
Recipe Notes
- The recipe above is my revised recipe. I originally posted a Healthy Peanut Butter Brownies with Homemade Peanut Butter Chips recipe back in 2013 but felt like it could use some work on the texture. Just in case you wanted to see the previous recipe and/or the changes I made, I'm providing the old recipe here:
- 150g (1¼ cups) Peanut Flour
- 120g (1 cup) Oat Flour
- 20g (¼ cup) Unsweetened Dark Cocoa Powder
- 20g (¼ cup) Unsweetened Natural Cocoa Powder
- 2 tsp Double Acting Baking Powder
- ½ tsp Xanthan Gum
- ½ tsp Salt
- 1 Jumbo Organic Egg
- 96g (½ cup) Granulated Erythritol
- 431g (1¾ cups) Unsweetened Applesauce
- ⅓ cup Unsweetened Vanilla Almond Milk
- 1¼ tsp Stevia Extract
CAN YOU BELIEVE THIS? AM I DREAMING?? Only 190 calories for a super decadent unhealthy-tasting brownie?! Oh, and 6g of filling fiber and a whopping 17g of protein. I’m not sharing these. Nope, these are ALL mine.
Enjoy!
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– Jess
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Indulge − no strings attached!
These look fantastic!
I am for sure going to have to try this recipe out. I’ve made simple black bean brownies but these ones look so good!
I am for sure going to have to make these. I’ve made simple black bean gluten free brownies which were good, but these ones look so delicious!
These brownies look fantastic! I have a bag of peanut flour that has been feeling quite neglected lately, so I’ll have to give these a try. Hopefully a flax/chia egg will work for a vegan variation!
That’s it. I demand you come to NYC and spend all your time baking me delicious and healthy treats!
What else can you use instead of Truvia? Great recipe. Look forward to your response.
Oops- wrong recipe! I think it was your chocolate brownie that used 10 packets of Truvia.
Hi Nikki, you can use any other packeted sweetener you like (I also like stevia packets). Truvia is in fact natural… it may not be raw or unprocessed, but it is natural. Plus, it is a much better choice than Splenda, Sweet n Low, Equal, aspartame, etc. Hope you like the chocolate pb protein bar recipe!
Can you use anything in place of oat flour? Could you just use more peanut flour?
These look great!
I haven’t tried this recipe without the Oat Flour, but I’m sure some extra Peanut Flour will work just fine. I find Peanut Flour to be slightly more absorbent than Oat Flour, so I would start out using 210g (1+3/4 cups) Peanut Flour rather than 2+1/4 cups. If the batter is too wet, then add another 1/4 cup, and then another 1/4 cup only if you feel it needs it.
I definitely want to try this out now! The extra peanut flour will definitely add a stronger peanut butter flavor 🙂
-Jess
So these are perfectly acceptable to eat for breakfast, right?! RIGHT. 🙂
RIGHT! You are ABSOLUTELY RIGHT! (These brownies were my breakfasts and snacks for 2.5 days… and then there were none) 😉
These are stunning! Love the pictures! They are making me drool!
I made the Healthy Peanut Butter Brownies with Homemade Peanut Butter Chips last night with a couple of variations because I could only work with what I had in the house. I used roasted peanut powder instead of peanut flour. I do not know if there is a difference. I also used regular cocoa instead of Dutch processed…I suspect that made a difference. I also do not have a scale to weigh the ingredients. Nevertheless, this recipe is a hit! I baked the brownies for 38 minutes. When cooled they had a torte-like consistency and improved in flavor and consistency overnight. They are creamy, yet light, and very filling. I will definitely make them again. The only thing I would want to adjust would be the prevailing peanut flavor as there was little contrast between the brownie and the peanut butter chips, quite possibly resulting from the ingredients that I used. Nonetheless, my daughter must have liked them, too, because when I got up this morning two were missing with an incriminating fork left in the pan! (By the way, the peanut butter chips are awesome.) Good work, Jessica!
My diabetic friend LOVES these brownies!
I literally squealed reading this!! I’m so so so SO happy you got a chance to make the brownies and that they were a hit!! 😀
I’m surprised they worked without using a kitchen scale, peanut flour and cocoa are very temperamental ingredients. Great job! Thanks for circling back and letting me know how they turned out 🙂
-Jess
Using peanut flour for baked goods is amazing! I rarely use regular flour anymore!!! It’s a tad exspensive but so worth it! Great pictures