Peanut Butter & Graham Brownies

May 24, 2020


Peanut Butter & Graham Brownies


Prep: 15 minutes   Bake: 40 minutes   Serves: 12


Nonstick cooking spray
1 cup bittersweet, dark or semisweet chocolate chips

½ cup unsalted butter or canola oil

1 teaspoon pure vanilla extract

1¼ cups all-purpose flour

1 cup packed brown sugar

2 teaspoons baking powder

¼ teaspoon salt

⅓ cup unsweetened applesauce

8 whole sheets graham crackers, coarsely crushed

½ cup creamy peanut butter                       

Whipped cream (optional)


1.   Preheat oven to 350°; spray 7½ x 10½-inch baking dish with cooking spray. In medium microwave-safe bowl, heat chocolate chips and butter in microwave oven on high 1 minute or until melted, stirring every 20 seconds; stir until smooth and cool to room temperature. Stir in vanilla extract.


2.   In large bowl, whisk flour, sugar, baking powder and salt; stir in applesauce and chocolate mixture until just combined. Fold in graham crackers and peanut butter; spread in prepared dish.


3.   Bake brownie 40 minutes or until toothpick inserted in center comes out clean; cool on wire rack and cut into 12 brownies. Serve topped with whipped cream, if desired.


Approximate nutritional values per serving (1 brownie): 411 Calories, 21g Fat (10g Saturated), 20mg Cholesterol, 155mg Sodium, 49g Carbohydrates, 1g Fiber, 29g Sugars, 27g Added Sugars, 6g Protein


Chef Tips

Substitute 1 cup coarsely crushed cookies or other variety of graham crackers for the graham cracker sheets; substitute sunflower, almond or other nut butter for the peanut butter.


Recipe can also be prepared in an 8-inch square baking dish; bake for 45 minutes and cut into 16 brownies.

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