Rich and fudgy peanut butter brownies with a creamy peanut butter swirl, perfectly balancing deep chocolate flavor and nutty goodness in every bite.

1/2 cup peanut butter (natural, creamy or chunky)

1/2 cup maple syrup or honey

1/4 cup unsweetened cocoa powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 large egg

1 teaspoon vanilla extract

1/4 cup dark chocolate chips (optional)

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Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or grease it lightly.
In a mixing bowl, combine the peanut butter and maple syrup (or honey) until smooth and creamy.
Add the cocoa powder, baking soda, and salt to the bowl, mixing well.
Crack the egg into the mixture and stir until fully incorporated. Add the vanilla extract and mix again.
Fold in the chocolate chips if desired.
Pour the batter into the prepared pan and spread evenly.
Optional: Swirl a few extra spoonfuls of peanut butter on top for a marbled effect.
Bake for 15-18 minutes, until the edges are set but the center remains soft and fudgy.
Let cool completely before cutting into squares. Enjoy!

This recipe is naturally gluten-free but check cocoa powder and chocolate chips to confirm.

Use crunchy peanut butter for extra texture or creamy for smoothness.

Swap maple syrup for honey or agave syrup as preferred.

For a vegan version, replace the egg with a flax egg and use dairy-free chocolate chips.

Store brownies in an airtight container at room temperature up to 3 days, refrigerate up to a week, or freeze up to 3 months.