World's Easiest Peanut Butter Brownies Recipe - Drizzle Me Skinny! (2024)

This peanut butter brownies recipe is an indulgent treat that combine the rich, chocolatey goodness of brownies with the creamy, nutty flavor of peanut butter. These delectable desserts are not only delicious but also incredibly easy to make, requiring just a few basic ingredients and a simple recipe.

The peanut butter adds a subtle sweetness and a satisfying richness to the brownies, while also making them moist and fudgy. Whether you're a fan of chocolate or peanut butter, or just looking for a tasty dessert, peanut butter brownies are sure to satisfy your sweet tooth and leave you craving more.

And by using applesauce instead of oil or butter, these brownies are only 5 points per serving. Compared to a Little Debbie Cosmic brownie that has 13 points, you’re saving yourself 8 points without sacrificing taste.

Here's why you need to make this recipe!

Chocolate and Peanut Butter- can’t think of a reason better than that!Who doesn’t want a peanut butter brownie? But make it healthy? Sold! The flavor combo is classic and unless you’re allergic to nuts, it’s almost a guarantee that you love a chocolate and peanut butter combo.

You have all the ingredients on hand.

If you’re on WW, you definitely have made use of non-fat Greek yogurt. All the other ingredients - flour, sugar, chocolate chips, peanut butter - are staples in almost every pantry. No need to run to the store for a unique ingredient. You can make them right now!

Ingredients you need to make Peanut Butter Brownies:

• 1 cup all-purpose flour
• ⅓ cup white sugar
• ¼ cup + 1 tablespoon cocoa powder
• 1 teaspoon baking powder
• ⅓ cup unsweetened apple sauce
• 1 egg + 2 egg whites
• 1 tablespoon nonfat Greek yogurt
• 1 teaspoon vanilla
• 2 tablespoon peanut butter chips
• 1 tablespoon melted peanut butter

How to make this Peanut Butter Brownie Recipe:

1. Preheat oven to 325F and spray an 8-inch square dish then set aside.
2. Mix your flour, sugar, cocoa powder, chocolate chips, and baking powder together.
3. Make a well in the center of the dry ingredients, and put in the eggs, apple sauce, yogurt and vanilla. Gently fold them together until it is well mixed.
4. Pour into your dish and evenly spread it out over your dish. (batter will be thick!)
5. Melt your peanut butter in the microwave. Do it for 2 rounds of 35 seconds, stirring in between. If you microwave for a full minute without stirring, it will burn the PB. Drizzle the melted PB in 3 lines vertically over the brownie batter. Drag a butter knife through the batter horizontally, so it creates a zig-zag design.
6. Bake in the oven for 22-24 minutes. Cool then cut into 9 brownies.

Makes 9 servings. Nutrition info per serving: Calories 125, Fat 2.7g, Saturated fat 1.3g, Carbs 22.6g, Fiber 1.6g, Sugars 9.4g, Protein 4.1g.

WW Points

• All-purpose flour 13 points
• Sugar 20 points
• Cocoa powder 2 points

• Unsweetened apple sauce 0 points
• Eggs 0 points
• Nonfat Greek yogurt 0 points
• 2 tablespoon peanut butter chips 6 points
• 1 tablespoon melted peanut butter 3 points

5 points per brownie based on the WW app recipe creator.

If you’re using an older version of WW, check out these points below.

5 personal points or 5SP.

Different ways to change up this recipe:

• It doesn’t have to be peanut butter. If you like almond or even cashew butter, you can use any of those. If you’re allergic to nuts, use sunflower seed butter.

• You could use different chocolate chips like white chocolate, dark chocolate, or even butterscotch chips. It won’t change the points as long as you only use 2 tbsp.

• During the holidays, use peppermint chips or chop a few Andes Mints for a chocolate mint variation.

• Caramel brownies: use a sugar-free caramel sauce instead of peanut butter. Butterscotch chips would be good in this!

• To make it more nutty, use 2 tablespoon of chopped nuts instead of 2 tablespoon of chocolate chips.

• You could experiment with putting fruit into the batter. Raspberries go great with both chocolate and peanut butter. It would give a PB&J vibe. Drop a handful of raspberries on top of the batter before baking, as the very last step.

• For a protein kick, take out ¼ cup of flour and add a scoop of chocolate protein powder. Casein and Vegan protein powders bake better than whey does, but if all you have is whey, it would work and still remain delicious.

Tips and Tricks for Making Peanut Butter Brownies.

• Because of the addition of baking powder, these brownies are cake-like. To make them fudgy, leave out the baking powder and bake for 18-20 minutes instead of 22-24.

• The key to fudgy brownies- underbaking and then letting them cool. If you slightly underbake them, the middles will stay gooey. Letting them cool completely lets the residual heat finish cooking the middle without creating a cake-like texture.

• Don’t overmix. Gently fold in the dry ingredients, otherwise, you’ll toughen up the flour and make the brownies tough.

• For clean-cut brownies, stick a knife into hot water so that the blade warms up. Wipe off the water with a cloth before cutting the brownie. Repeat this before every slice.

• When you drag the knife through the PB (before baking) to create a swirl, less is more. If you swirl too much, the colors will combine and you’ll lose the design.

• Keep them in an airtight container at room temperature so they do not dry out. You can store them on the counter for 3-4 days or in the fridge for 5-7 days. You can also freeze these for up to 3 months.

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