Why You’ll Love This Recipe
I love this recipe because it delivers big on flavor with clean, simple ingredients. The combination of peanut butter and chocolate is always a win, and these brownie cups offer a chewy, gooey texture that feels indulgent but is actually packed with nutrition. Great for on-the-go snacks, post-workout bites, or a better-for-you dessert.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup natural peanut butter (creamy or chunky)
1/2 cup unsweetened applesauce
1/3 cup pure maple syrup (or honey)
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon sea salt
1 teaspoon vanilla extract
Optional mix-ins: dark chocolate chips, chopped nuts
directions
I begin by preheating the oven to 350°F (175°C) and lining a standard muffin tin with paper liners or greasing it well.
In a medium bowl, I whisk together the peanut butter, applesauce, maple syrup, and vanilla extract until the mixture is smooth and fully combined.
Next, I add the cocoa powder, baking powder, and salt. I stir until everything is thick and well incorporated.
At this point, I fold in any optional mix-ins like dark chocolate chips or chopped nuts to add more texture and richness.
I divide the batter evenly among 12 muffin cups, filling each about three-quarters full.
I bake the brownie cups for 12–14 minutes, just until the edges are set and the centers still look a little gooey.
Once they’re done, I let them cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
Servings and timing
Prep Time: 10 minutes
Cooking Time: 14 minutes
Total Time: 24 minutes
Servings: 12 servings
Calories: approx. 160 kcal per brownie cup
Variations
Sometimes I swirl a bit of peanut butter on top before baking for an extra visual and flavor boost. I also love using almond butter or sunflower seed butter as an alternative. For a protein boost, I mix in a scoop of chocolate or vanilla protein powder and adjust the consistency with a little extra applesauce if needed.
storage/reheating
I store these brownie cups in an airtight container at room temperature for up to 3 days or refrigerate them for up to 5. They also freeze well—I just thaw a few at a time as needed. If I want to enjoy one warm, I microwave it for about 10 seconds.
FAQs
Can I use sweetened peanut butter?
Yes, but I reduce the maple syrup slightly to balance the sweetness.
Are these gluten-free?
Yes, all the ingredients are naturally gluten-free. I just make sure my baking powder is certified GF.
Can I add protein powder?
Absolutely. I add one scoop and a bit more applesauce to keep the texture soft.
Can I make this in a square baking pan instead?
Yes. I use an 8×8-inch pan and bake for about 18–20 minutes, checking for doneness with a toothpick.
Are these good for kids?
Definitely! They’re naturally sweetened, chocolatey, and full of wholesome ingredients—my go-to when I want a kid-friendly snack.
Conclusion
Healthy Chocolate Peanut Butter Brownie Cups are my favorite way to enjoy a guilt-free chocolate treat. With their rich texture and real ingredients, they satisfy cravings while keeping things wholesome and nutritious. Perfect for every day or sharing with friends and family.
Print
Healthy Chocolate Peanut Butter Brownie Cups
- Total Time: 24 minutes
- Yield: 12 servings
- Diet: Gluten Free
Description
These fudgy, flourless brownie cups are naturally sweetened and packed with peanut butter and cocoa—perfect for a guilt-free snack or dessert.
Ingredients
1 cup natural peanut butter (creamy or chunky)
1/2 cup unsweetened applesauce
1/3 cup pure maple syrup (or honey)
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon sea salt
1 teaspoon vanilla extract
Optional: dark chocolate chips, chopped nuts
Instructions
Preheat oven to 350°F (175°C). Line or grease a 12-cup muffin tin.
In a bowl, whisk together peanut butter, applesauce, maple syrup, and vanilla until smooth.
Stir in cocoa powder, baking powder, and salt until fully incorporated.
Fold in optional mix-ins if using.
Divide batter among muffin cups, filling each 3/4 full.
Bake for 12–14 minutes, until edges are set and centers are slightly gooey.
Cool in tin for 10 minutes, then transfer to a wire rack.
Notes
Swirl extra peanut butter on top before baking for added appeal.
Substitute almond or sunflower seed butter if needed.
Add a scoop of protein powder and adjust texture with applesauce.
Also works well baked in an 8×8 pan (bake 18–20 minutes).
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Snack, Dessert
- Method: Baking
- Cuisine: American
