Today I give you the fudgiest, most decadent brownies I’ve ever made. You’re gonna want to cut the squares small because these guys are rich
It seems like everyone has been making Peanut Butter Swirled Brownies lately. Let me tell you, there’s a good reason. They are so so so so good. Trust me on this one.
There’s something about a dense chocolate brownie swirled with sticky peanut butter that’s really just amazing.
Despite how incredibly decadent these brownies taste, they’re still much healthier than your typical brownie. I made them without melted chocolate, oil, or butter. I promise you can barely tell, though.
Also, this is one of the easiest brownie recipes you find. It’s made entirely in a food processor!
So please tell me you’re going to make these. After all, there is chocolate and peanut butter. I’m not sure I know anyone who can resist that!
Peanut Butter Swirl Brownies
- 1 cup rolled oats or quick oats
- 1/2 cup cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup silken tofu
- 1 banana
- 1/4 cup applesauce
- 1/4 cup milk
- 1 tsp vanilla
- 2 tbsp brown or turbinado sugar
- 1/2 tsp instant coffee
- 1/4 cup natural peanut butter
Preheat oven to 350F. Place oats in food processor and process until ground into a flour. Add all ingredients except peanut butter to food processor and process until a thick batter forms. Make sure everything is well incorporated. Spread better evenly into a greased 8×8 pan. Place peanut butter in a small bowl, and microwave 15-20 seconds, (time may vary) until drippy. Drizzle peanut butter over brownie batter and use a knife to swirl. Bake for 12-15 minutes, then chill at least 2 hourse before cutting brownies into 16 squares. Store in fridge.
Here are some other peanut butter swirled brownies floating around the blog world:
Revisited Recipe of the Day: