Healthier take on PB brownies!
1 Preheat the oven to 180˚C/160˚C fan/gas mark 4 and line a 20cm square baking tin with parchment paper.
2 Blitz the oats in a food processor until they are finely ground. Add to a medium bowl with the cocoa powder, bicarbonate of soda, baking powder and salt.
3 Beat the butter, peanut butter, honey, brown sugar and vanilla in a mixing bowl until smooth.
4 Beat in the apple sauce and the egg until just combined.
5 Stir the flour mixure into the wet ingredients until just incorporated. Fold in half of the chopped chocolate.
6 Spread the mixture into the tin. Sprinkle the remaining chocolate over the top and bake for 20-22 minutes until lightly puffy but still fudgey in the centre. Serve with whipped cream.