Rachel's Fantabulous Nesquik Peanut Butter Chip Brownies

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“I love how well Nesquik lends itself to baking! This recipe is wonderful for doubling to take to parties and potlucks. Concocted these based off my Pink Brownies recipe, except no additional cocoa powder is needed because there's already chocolate in them. Prep Notes- you can use self-rising flour if you omit the baking soda and salt; AP and cake flours need them or else it won't come out right. If you take out the butter and use all applesauce, use another 2-3 TB or else there won't be enough moisture. If using just one serving of applesauce, those little Mott's single serves are awesome. Can also sub 3 egg whites for the eggs. And of course, the peanut butter chips are what makes it special, but sub regular chocolate chips for traditional brownies.”
12 brownies

Ingredients Nutrition


  1. Semi-melt the butter in your microwave-- not completely melted, about halfway with the rest of the butter very malleable.
  2. In a large mixing bowl, cream the butter, dark brown sugar, and applesauce together with an electric beater or whisk.
  3. Beat in the Nesquik and vanilla.
  4. Beat in the eggs or egg whites one at a time, beating well after each addition.
  5. Gradually add in the cup of flour. It should have a very thick, creamy, chocolatey consistency like those frosting commercials.
  6. Beat in the salt and baking soda-- skip this step and ingredients if you are using self-rising flour.
  7. Whisk in the baking chips until well blended, and grease an 8x8 square pan with cooking spray.
  8. Pour the mixture into the pan and make sure it is even.
  9. Bake for 15-20 minutes at 375F, or until set.
  10. **If doubling-- just double all the ingredients and follow the steps exactly the same, except you'll pour the mixture into a greased 11x7 pan and bake for about 25-30 minutes.

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