Ultra-rich and fudgy, these Irresistible Peanut Butter Fudge Brownies are the ultimate treat. I swirl creamy peanut butter into a deeply chocolatey brownie base for a moist, decadent dessert that’s hard to resist. Made with wholesome ingredients like oat flour, natural sweeteners, and the option to go completely dairy-free, this recipe strikes the perfect balance between indulgence and feel-good baking.
Why You’ll Love This Recipe
I love how these brownies come together with just a few pantry staples and no complicated steps. The combo of peanut butter and chocolate gives that classic sweet-salty satisfaction I crave, while ingredients like applesauce or mashed banana keep things moist and rich without needing extra oil or butter. Whether I’m baking for a crowd, prepping a snack for the week, or just satisfying a late-night craving, this recipe never lets me down.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1/2 cup peanut butter (natural or regular)
1/4 cup applesauce or mashed banana
1/2 cup pure maple syrup or honey
1/4 cup unsweetened cocoa powder
1/4 cup oat flour
1/4 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons vanilla extract
1/2 cup dairy-free chocolate chips (or regular)
Directions
I preheat my oven to 325°F (163°C) and either grease or line an 8×8-inch baking dish with parchment.
In a mixing bowl, I stir together the peanut butter, applesauce (or mashed banana), maple syrup (or honey), vanilla extract, and cocoa powder until smooth.
I add the oat flour, baking soda, and salt, and mix until just combined.
Then I fold in the chocolate chips.
I pour the batter into the prepared baking dish, smoothing the top evenly.
For a pretty marbled effect, I sometimes swirl in an extra tablespoon of peanut butter on top.
I bake the brownies for 20–25 minutes, until the center is just set and a toothpick inserted comes out mostly clean.
I let them cool completely before slicing to get the best texture.
Servings and timing
Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Servings: 9 brownies
Calories per serving: 135 kcal
Variations
I sometimes use almond butter instead of peanut butter for a different flavor twist.
To make these brownies fully vegan, I stick with maple syrup and mashed banana instead of honey or applesauce.
For extra richness, I top the batter with a few extra chocolate chips before baking.
If I want a crunchier texture, I stir in chopped peanuts or walnuts.
I also like using a mix of dark and semi-sweet chocolate chips for depth of flavor.
Storage/Reheating
Once cooled, I store these brownies in an airtight container at room temperature for up to 3 days. If I want them to last longer, I pop them in the fridge where they keep well for up to a week. For that fresh-from-the-oven feel, I warm individual brownies in the microwave for about 10–15 seconds before serving.
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FAQs
How can I make these brownies fully vegan?
I use maple syrup instead of honey and mashed banana in place of applesauce to keep the recipe plant-based. Just make sure to use dairy-free chocolate chips too.
Can I freeze these brownies?
Yes, I often freeze them! I wrap individual squares in parchment paper and store them in a freezer-safe container. They thaw beautifully at room temperature or can be microwaved for a quick treat.
What’s a good substitute for oat flour?
If I don’t have oat flour, I grind rolled oats in a blender or food processor until fine. I’ve also tried almond flour for a slightly different texture, though it makes the brownies a bit denser.
Can I make this recipe nut-free?
I haven’t personally tried it, but sunflower seed butter could work in place of peanut butter. Just keep in mind that it may affect the flavor and color slightly.
How do I know when the brownies are done?
I bake them until the center is just set and a toothpick inserted in the middle comes out with only a few moist crumbs. I make sure not to overbake — they continue to set as they cool.
Conclusion
These irresistible peanut butter fudge brownies are one of my favorite easy desserts to whip up. With simple ingredients and a rich, satisfying flavor, they always hit the spot. Whether I’m baking for a special occasion or just treating myself, this recipe delivers every time.
📖 Recipe:
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Irresistible Peanut Butter Fudge Brownies
- Total Time: 35 minutes
- Yield: 9 brownies
- Diet: Vegan
Description
Ultra-rich and fudgy peanut butter brownies made with wholesome ingredients like oat flour and natural sweeteners. Moist, chocolatey, and optionally dairy-free, these brownies are an indulgent yet feel-good dessert.
Ingredients
1/2 cup peanut butter (natural or regular)
1/4 cup applesauce or mashed banana
1/2 cup pure maple syrup or honey
1/4 cup unsweetened cocoa powder
1/4 cup oat flour
1/4 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons vanilla extract
1/2 cup dairy-free chocolate chips (or regular)
Instructions
- Preheat the oven to 325°F (163°C) and grease or line an 8×8-inch baking dish with parchment paper.
- In a mixing bowl, stir together the peanut butter, applesauce (or mashed banana), maple syrup (or honey), vanilla extract, and cocoa powder until smooth.
- Add the oat flour, baking soda, and salt. Mix until just combined.
- Fold in the chocolate chips.
- Pour the batter into the prepared baking dish and smooth the top evenly.
- Optional: swirl in an extra tablespoon of peanut butter for a marbled effect.
- Bake for 20–25 minutes, until the center is just set and a toothpick inserted comes out mostly clean.
- Let the brownies cool completely before slicing for best texture.
Notes
Use almond butter instead of peanut butter for a different flavor.
To keep the recipe vegan, use maple syrup and mashed banana.
Top with extra chocolate chips before baking for more richness.
Stir in chopped peanuts or walnuts for crunch.
Mix dark and semi-sweet chocolate chips for depth of flavor.
Store at room temperature for 3 days or in the fridge for up to a week.
Reheat in microwave for 10–15 seconds for a warm treat.
Freeze individually wrapped brownies for longer storage.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 135
- Sugar: 10g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
