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One pan peanut butter-choc chip brownie

One pan peanut butter-choc chip brownie

Total Time
30 min
15 min
15 min
We use powdered peanut butter for loads of nutty richness here, using it to replace much of the flour in the dough. If possible, serve warm, when the chocolate is still alluringly gooey.


Brown sugar

cup(s), (75g)

No added sugar apple puree

¼ cup(s), (60ml)


1 medium

Canola oil

2 tbs

Vanilla bean extract, alcohol free

2 tsp

Plain peanut butter powder

cup(s), (75g)

Plain flour

½ cup(s), (75g)

Bicarbonate of soda

¾ tsp

Milk chocolate chips

½ cup(s), (95g)

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 180℃. Lightly spray a 25cm oven-proof frying pan or springform cake tin with oil. Beat sugar, apple puree, egg, oil, and vanilla with electric beaters on medium speed for about 1 minute or until well combined.
  2. Gradually combine peanut butter powder with ⅓ cup (80ml water) in a small bowl until smooth, and stir into apple mixture. Add flour, bicarbonate of soda and ¼ teaspoon salt and stir to combine. Stir through two-thirds of chocolate chips. Spoon mixture evenly into prepared pan. Scatter over remaining chocolate chips.
  3. Bake for about 15 minutes, or until golden brown. Stand in pan for 10 minutes. Cut into 12 wedges to serve.


TIP: Keep brownie in an reusable container for up to 2 days or freeze for up to 3 months.