Name: Decadent Peanut‑Butter Fudge Brownie Bars
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 cup (175 g) semisweet chocolate chips; ¼ cup (60 g) natural creamy peanut butter; ¾ cup (90 g) whole wheat pastry flour (or all-purpose flour); ⅓ cup (35 g) unsweetened cocoa powder; ½ teaspoon baking powder; ⅛ teaspoon salt; 2 large eggs; ½ cup (100 g) coconut sugar (or brown sugar); 2 tablespoons unsweetened applesauce (or plain yogurt); 1 teaspoon vanilla extract

These Decadent Peanut‑Butter Fudge Brownie Bars are the ultimate treat when I want something irresistibly rich and chewy. With a dense chocolate base and creamy peanut butter swirls, they deliver everything I love in a dessert: indulgence, simplicity, and flavor that satisfies every craving. Whether it’s a weekend baking project or a sweet surprise for guests, these bars never disappoint.

Why You’ll Love This Recipe

I love how this recipe blends two classic flavors — chocolate and peanut butter — into one easy-to-make dessert. The texture is exactly how I want my brownies to be: fudgy in the center with slightly crisp edges. The natural peanut butter swirl adds depth without being overly sweet, and I can make this using basic pantry ingredients. It’s also flexible with substitutions and bakes up beautifully in under 30 minutes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup (175 g) semisweet chocolate chips

¼ cup (60 g) natural creamy peanut butter

¾ cup (90 g) whole wheat pastry flour (or all-purpose flour)

⅓ cup (35 g) unsweetened cocoa powder

½ teaspoon baking powder

⅛ teaspoon salt

2 large eggs

½ cup (100 g) coconut sugar (or brown sugar)

2 tablespoons unsweetened applesauce (or plain yogurt)

1 teaspoon vanilla extract

Directions

I preheat the oven to 350 °F (175 °C) and line an 8×8‑inch square baking pan with parchment paper, leaving a bit of overhang on two sides for easy lifting later.

In a microwave-safe bowl (or using a double boiler), I melt the chocolate chips gently. Once melted, I stir in 2 tablespoons of peanut butter until smooth.

In another bowl, I whisk together the flour, cocoa powder, baking powder, and salt.

Then In a separate mixing bowl, I beat the eggs, coconut sugar, applesauce, and vanilla extract until smooth and slightly thick.

I fold the dry ingredients into the wet mixture carefully, just until everything is combined.

Half the brownie batter goes into the prepared pan, and I spread it out evenly.

I dollop spoonfuls of the remaining peanut butter over this layer, pour the rest of the brownie batter on top, and gently swirl with a knife or skewer to create that marbled effect.

I bake for 22–25 minutes, just until a toothpick inserted in the center comes out with a few moist crumbs.

After cooling the pan completely on a wire rack, I use the parchment paper to lift out the slab and slice it into perfect squares.

Servings and timing

This recipe yields 16 bars.

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Calories per bar: Approximately 240 kcal

Variations

I sometimes use almond butter instead of peanut butter for a different nutty profile.

For extra texture, I add chopped roasted peanuts or chocolate chunks to the batter.

A drizzle of melted chocolate on top after baking gives it a bakery-style finish.

I’ve also made this with oat flour for a slightly more wholesome twist.

If I want a sweeter version, I swap in regular brown sugar and add a few white chocolate chips.

Storage/Reheating

I store these bars in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. For longer storage, I freeze individual squares wrapped in parchment paper and sealed in a freezer bag — they keep well for up to 3 months. To reheat, I pop one in the microwave for about 10–15 seconds to bring back that soft, fudgy texture.

Related Recipes:

Old Fashioned Fudge

FAQs

How do I know when the brownies are done?

I check doneness by inserting a toothpick into the center — it should come out with a few moist crumbs. If it’s wet with batter, I bake for another minute or two.

Can I make this recipe dairy-free?

Yes, I can use dairy-free chocolate chips and make sure my applesauce or yogurt substitute is plant-based. The rest of the ingredients are naturally dairy-free.

Can I use a different type of flour?

Absolutely. I’ve used all-purpose flour and oat flour with great results. Just avoid heavier flours like almond flour unless the rest of the recipe is adjusted accordingly.

Why is my peanut butter hard to swirl?

If the peanut butter is too thick, I slightly warm it in the microwave for a few seconds to make it more spreadable before adding it to the batter.

Do these brownies taste better the next day?

Yes, I find that the flavor deepens and the texture becomes even fudgier after sitting overnight. I often make them a day ahead for the best experience.

Conclusion

These peanut-butter fudge brownie bars check every box when I want something rich, simple, and indulgent. They’re easy enough to whip up on a whim, yet impressive enough to serve at a gathering. With a soft, chewy bite and the classic pairing of chocolate and peanut butter, they’ve quickly become one of my go-to dessert recipes.

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