Rebecca Sue |

Peanut Butter Choc Chunk Brownies

If you're a fan of peanut butter and chocolate, you’ll love this recipe! Inspired by our beloved Peanut Choc Chunk Protein Bars, these brownies are packed full of fibre to keep you and your gut bugs happy. They're also low FODMAP, gluten-free and can easily be made plant-based too. The perfect afternoon snack or dessert after dinner!  

Ingredients (serves 12)

  • 1 tbsp flaxseed meal
  • 2 tbsp water
  • 60g rolled oats, blended into flour
  • 130g Lo-Fo Pantry Low FODMAP Plain Flour
  • 50g cacao (or cocoa powder)
  • 100g brown sugar
  • 1 cup lactose free milk (or plant-based milk), at room temperature
  • ⅓ cup light olive oil
  • 1 tsp vanilla essence
  • 180g dark chocolate, melted and cooled
  • ½ cup unsalted roasted peanuts, roughly chopped
  • 90g dark chocolate, roughly chopped
  • 2-3 tbsp smooth peanut butter


  1. Preheat the oven to 180​​ºc and line a rectangular baking tin with baking paper.
  2. In a small bowl, combine the flaxseed meal with water, and set aside to thicken.
  3. In a large bowl, combine the oat flour, plain flour, cacao powder and brown sugar.
  4. Once the flaxseed mixture has thickened, whisk the flaxseed mixture, milk, oil, vanilla essence and melted chocolate to combine in another large bowl.
  5. Fold the dry ingredients to the wet ingredients. 
  6. Add the peanuts and half of the chocolate chunks. Fold to combine. 
  7. Transfer the brownie mixture to the lined baking tin. Spread the mixture into the corners.
  8. Using a tablespoon, drizzle the peanut butter over the top of the brownie mixture and use the back of the spoon to create swirls.
  9. Add the remaining chocolate chunks on top, and gently push them into the mixture.
  10. Bake for 25-30 minutes and allow it to cool before removing from the tin. Slice the brownie into 12 serves and enjoy!


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