Description
Deliciously rich and fudgy peanut butter brownies made with natural peanut butter and sweetened with maple syrup for a healthier twist. These brownies are easy to make, gluten-free, and perfect for satisfying your chocolate cravings with wholesome ingredients.
Ingredients
Scale
Brownie Batter Ingredients
- 1 cup natural peanut butter (creamy or chunky)
- 1/2 cup maple syrup or honey
- 2 large eggs
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Optional Add-ins
- 1/4 cup dark chocolate chips or chopped nuts
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or lightly grease it to prevent sticking.
- Combine peanut butter and sweetener: In a medium bowl, mix the natural peanut butter and maple syrup (or honey) together until the mixture is smooth and well combined.
- Add eggs and vanilla: Incorporate the eggs and vanilla extract into the peanut butter mixture, stirring thoroughly to blend all ingredients evenly.
- Mix dry ingredients: Add the unsweetened cocoa powder, baking soda, and salt to the wet ingredients. Stir gently until just combined, avoiding overmixing to maintain a tender texture.
- Fold in optional add-ins: If using, gently fold in dark chocolate chips or chopped nuts to add extra texture and flavor to the brownies.
- Prepare to bake: Pour the batter into the prepared baking pan and spread it out evenly with a spatula to ensure uniform cooking.
- Bake the brownies: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs indicating a fudgy texture.
- Cool and serve: Allow the brownies to cool completely in the pan before cutting into 9 squares. Cooling enhances texture making them easier to slice and more enjoyable to eat.
Notes
- Use natural, unsweetened peanut butter for the healthiest option and best flavor.
- If you prefer a sweeter brownie, adjust the maple syrup or honey slightly to taste, but remember this will affect the texture.
- These brownies are gluten-free and do not contain any flour.
- You can substitute the baking soda with baking powder, but the texture might be slightly different.
- For vegan variation, replace eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) and ensure sweetener is vegan-friendly.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- To maintain the fudgy texture, avoid overbaking; check with a toothpick early if your oven runs hot.
