Not-so-guilty double-fudge peanut butter brownies

Healthier take on PB brownies!


  • 30g oats
  • 20g cocoa powder
  • ¼ tsp bicarbonate of soda
  • ¼ tsp baking powder
  • ¼ tsp salt
  • 40g Avonmore Irish Butter, softened
  • 80g natural creamy peanut butter
  • 2 tbsp honey
  • 2 tbsp brown sugar
  • 1 tsp Vanilla Extract
  • 120g unsweetened apple sauce
  • 1 egg
  • 200g dark chocolate, chopped

To Serve:

  • Avonmore Freshly whipped cream


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.

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