Chocolate Peanut Butter Fudge Brownies

10
20 minutes

BOTANIKA BLENDS RECIPES

Ingredients

Wet Ingredients

✔️ 2 eggs
✔️ 3/4 cup brown sugar
✔️ 1/4 cup maple syrup
✔️ 1/3 cup oil
✔️ 1/3 cup peanut butter
✔️ 1 tsp vanilla extract

Dry Ingredients

✔️ 1/3 cup Botanika Blends Choc Peanut Butter Plant Protein
✔️ 1/2 cup cocoa powder
✔️ 1/2 cup almond meal
✔️ 1 tsp baking powder
✔️ Pinch of sea salt

Add-ins

✔️ 1/2-1 cup chocolate chips
✔️ 1/2 cup roasted peanuts or walnuts

PLANT PROTEIN - CHOC PEANUT BUTTER

~~$49.95~~ $37.46+

SAMPLE PLANT PROTEIN - CHOC PEANUT BUTTER

~~$4.95~~ $3.71

Chocolate + peanut butter = a match made in dessert heaven. 🤎

These Chocolate Peanut Butter Fudge Brownies are everything you want in a brownie - rich, fudgy and loaded with gooey chocolate. Made with our Choc Peanut Butter Plant Protein, they're the perfect sweet treat to bake when you're craving something seriously indulgent.

Why You'll Love It

🍫 Rich, fudgy brownie texture
🥜 Chocolate and peanut butter in every bite
💪 Plant-powered protein boost
✨ Easy to make in one blender or food processor
🤎 Perfect for sharing... or not

Method

1. Preheat the oven
Preheat your oven to 160°C fan-forced and line a baking tin with baking paper.

2. Blend the wet ingredients
Add the eggs, brown sugar, maple syrup, oil, peanut butter and vanilla extract to a food processor or blender. Blend until smooth.

3. Add the dry ingredients
Add the Choc Peanut Butter Plant Protein, cocoa powder, almond meal, baking powder and sea salt. Blend until just combined.

4. Fold through the add-ins
Stir through the chocolate chips and roasted peanuts or walnuts.

5. Bake
Pour the batter into the prepared tin and bake for 30-35 minutes, depending on how fudgy you like your brownies.

6. Cool and enjoy
Allow the brownies to cool in the tin for 15 minutes before transferring to a wire rack. Finish with a sprinkle of flaky sea salt, slice and enjoy.

Nutrition

Made with our Choc Peanut Butter Plant Protein, these brownies are a delicious way to enjoy a little extra plant-powered protein while satisfying those chocolate cravings.

Storage

Store in an airtight container at room temperature for up to 3 days, or in the fridge for up to 1 week for an extra fudgy texture. They also freeze well for up to 2 months.

A Little Final Note

If you're a chocolate lover, these brownies deserve a spot on your baking list. Rich, fudgy and packed with chocolate peanut butter flavour, they're guaranteed to disappear fast. Don't forget to tag us if you bake them, BB's! 🤎

Frequently Asked Questions

Add an extra small drizzle of maple syrup or peanut butter until the mixture holds together firmly when pressed.
Rice malt syrup or honey both work well as substitutes.
Yes, almond butter works as a 1:1 swap if you'd prefer, or need a peanut-free option.
Yes, just use a larger oven-safe bowl or split the mixture between two bowls, and add a few extra minutes to the bake time.
We haven't tested an egg-free version of this one, but a flax egg (1 tbsp ground flaxseed + 3 tbsp water per egg) is worth trying if you'd like to experiment.
Yes, slice first and freeze in an airtight container for up to 2 months. Thaw in the fridge before eating.
Make sure the mixture is pressed firmly and evenly into the tin before topping with chocolate, this helps it hold its shape once set.

Add an extra small drizzle of maple syrup or peanut butter until the mixture holds together firmly when pressed.
Yes, almond butter works as a 1:1 swap if you'd prefer, or need a peanut-free option.
We haven't tested an egg-free version of this one, but a flax egg (1 tbsp ground flaxseed + 3 tbsp water per egg) is worth trying if you'd like to experiment.
Make sure the mixture is pressed firmly and evenly into the tin before topping with chocolate, this helps it hold its shape once set.

Rice malt syrup or honey both work well as substitutes.
Yes, just use a larger oven-safe bowl or split the mixture between two bowls, and add a few extra minutes to the bake time.
Yes, slice first and freeze in an airtight container for up to 2 months. Thaw in the fridge before eating.

more blogs

Chocolate Hazelnut Protein Cookies
August 27, 2026

Thick, soft and fudgy in the middle with slightly crisp edges. These might just be your new favourite chocolate cookie, BBs. 🍫🌰🍪 These Chocolate Hazelnut Protein Cookies are made with our Cacao Hazelnut Plant Protein, roasted hazelnuts and dark chocolate...
Chocolate Hazelnut Protein Pancakes
August 27, 2026

Chocolate pancakes that taste like dessert for breakfast? We’re very into it, BBs. 🥞🍫 These Chocolate Hazelnut Protein Pancakes are made with our Cacao Hazelnut Plant Protein, cocoa and coconut flour, then finished with melted chocolate and fresh berries. The...
Strawberries & Cream Protein Overnight Oats
August 27, 2026

A high protein breakfast you can prep once and have ready to go for the next few mornings? Yes please, BBs. 🍓✨ These Strawberries & Cream Protein Overnight Oats are made with our Strawberries & Cream Plant Protein, creamy yoghurt,...

Eyes Off the Butt, Onto the Inbox

Get early access to new products, exclusive offers, and secret plant-based perks you won’t find anywhere else.