Rich, gooey, and indulgently chocolatey, these peanut butter chocolate fudge brownies are my go-to when I crave something comforting and decadent. They strike the perfect balance between deep cocoa flavor and creamy peanut butter, giving me that fudgy texture I can’t resist. Whether I’m baking them for a cozy night in or sharing with friends, they never disappoint.
Why You’ll Love This Recipe
I love how these brownies come together with just a few pantry staples and minimal effort. The peanut butter adds a nutty depth that complements the cocoa perfectly, and I can customize them with different flours or sweeteners to suit my needs. The fact that I can choose between fudgy or slightly cakey just by adjusting the bake time makes this recipe incredibly flexible. Plus, they’re naturally gluten-free if I use almond or oat flour—bonus!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1/2 cup peanut butter (smooth or crunchy)
1/4 cup melted coconut oil or butter
1/2 cup pure maple syrup or honey
1 tbsp vanilla extract
1/4 tsp salt
1/2 cup unsweetened cocoa powder
1/4 tsp baking soda
1/4 cup flour (oat, white, spelt, or almond for gluten-free)
1/3 cup chocolate chips (optional but delicious)
Directions
I start by preheating the oven to 350°F (175°C) and lining an 8×8-inch baking dish with parchment paper.
In a large bowl, I mix the peanut butter, melted coconut oil or butter, maple syrup or honey, and vanilla extract until smooth and creamy.
Then I stir in the cocoa powder, salt, and baking soda until the mixture is evenly combined.
I gently fold in the flour until the batter is thick and smooth, and I stir in the chocolate chips if I’m using them.
I spread the batter evenly into the prepared pan and, if I’m feeling fancy, swirl a tablespoon of peanut butter on top for a marbled look.
For super fudgy brownies, I bake for 20 minutes. If I want them a bit firmer, I leave them in for 25 minutes.
Once out of the oven, I let them cool completely before slicing—they get even fudgier as they sit.
Servings and timing
Prep Time: 10 minutes
Cooking Time: 20–25 minutes
Total Time: 30–35 minutes
Servings: 9 squares
Calories per serving: 210 kcal
Variations
I like playing around with this recipe depending on my mood. Sometimes I use almond flour for a grain-free version or swap the maple syrup with honey for a richer sweetness. If I want extra indulgence, I add a handful of chopped nuts or swirl in some chocolate hazelnut spread. For a salty-sweet twist, a sprinkle of sea salt on top works wonders.
Storage/Reheating
I store any leftovers in an airtight container at room temperature for up to 3 days. If I need them to last longer, I refrigerate them for up to a week. To reheat, I just pop a piece in the microwave for about 10–15 seconds—it brings back that just-baked gooeyness.
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FAQs
What kind of peanut butter works best?
I usually go for a natural, unsweetened peanut butter, but smooth or crunchy both work. It’s really up to what texture I prefer.
Can I make these brownies vegan?
Yes, if I use maple syrup instead of honey and make sure the chocolate chips are dairy-free, they’re completely vegan.
Can I freeze the brownies?
Absolutely. I let them cool completely, slice them, and then freeze in a single layer. Once frozen, I transfer them to a sealed container or freezer bag for up to 3 months.
What’s the best way to get clean slices?
I wait until the brownies are fully cool, even chilled, and use a sharp knife wiped clean between each cut. That way, the slices come out neat and smooth.
Can I double the recipe?
Definitely. I just use a 9×13-inch pan and adjust the baking time slightly—usually adding about 5–10 more minutes.
Conclusion
These peanut butter chocolate fudge brownies are everything I want in a homemade dessert: rich, simple, and deeply satisfying. Whether I keep them classic or try a new variation, they always come out perfectly fudgy and flavorful. I know I’ll be coming back to this recipe again and again.
📖 Recipe:
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Peanut Butter Chocolate Fudge Brownies
- Total Time: 30–35 minutes
- Yield: 9 brownies
- Diet: Gluten Free
Description
Peanut Butter Chocolate Fudge Brownies are rich, gooey, and irresistibly chocolatey with a swirl of creamy peanut butter. This easy-to-make dessert is perfect for those who love fudgy textures and nutty flavor, using pantry staples and offering gluten-free and vegan-friendly options. Whether you’re baking for a cozy night in or sharing with friends, these brownies never disappoint.
Ingredients
1/2 cup peanut butter (smooth or crunchy)
1/4 cup melted coconut oil or butter
1/2 cup pure maple syrup or honey
1 tbsp vanilla extract
1/2 cup unsweetened cocoa powder
1/4 tsp salt
1/4 tsp baking soda
1/4 cup flour (oat, white, spelt, or almond for gluten-free)
1/3 cup chocolate chips (optional)
Instructions
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Preheat oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper.
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In a large bowl, mix peanut butter, melted coconut oil or butter, maple syrup or honey, and vanilla extract until smooth.
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Stir in cocoa powder, salt, and baking soda until well combined.
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Fold in flour to form a thick batter. Stir in chocolate chips, if using.
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Spread batter evenly in prepared pan. Swirl a spoonful of peanut butter on top for a marbled effect, if desired.
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Bake for 20 minutes for super fudgy brownies or up to 25 minutes for a firmer texture.
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Cool completely before slicing. For clean slices, chill first and wipe knife between cuts.
Notes
Use almond flour or oat flour for a gluten-free version.
For vegan brownies, use maple syrup and dairy-free chocolate chips.
Add chopped nuts, a swirl of chocolate hazelnut spread, or a sprinkle of flaky sea salt for variations.
Store in an airtight container at room temp for 3 days or refrigerate for up to a week.
Reheat briefly in the microwave to bring back gooey texture.
Brownies can be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20–25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9 brownies
- Calories: 210 kcal
