Double-fudge peanut butter brownies

Guilt-free double-fudge peanut butter brownies
Makes 12
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 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 mixture 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 fudgy in the centre.

Per Serving 187kcals, 10.3g fat (4.6g saturated), 19.3g carbs, 14.6g sugars, 5.4g protein, 2.3g fibre, 0.137g sodium

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