Rich, fudgy, and irresistibly creamy, these peanut butter fudge brownies are a flourless, naturally sweetened treat that delivers big on flavor with just a few simple ingredients. The deep chocolate base and nutty swirl come together in a chewy, gooey texture that’s incredibly satisfying without being overly sweet. Whether I’m baking for a quick snack or an easy dessert, these brownies always hit the spot.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1/2 cup peanut butter (regular or natural, unsweetened)
1/4 cup cocoa powder
1/4 cup maple syrup or honey
1/8 tsp salt
1/4 cup mashed banana or unsweetened applesauce
1/4 tsp baking soda
1 tsp pure vanilla extract
Optional: 2–4 tbsp mini chocolate chips
Directions
I preheat the oven to 325°F (160°C).
I grease or line a small baking dish, around 8×5 inches or similar size.
In a mixing bowl, I combine the peanut butter, cocoa powder, maple syrup, mashed banana, baking soda, salt, and vanilla extract. I stir it all together until smooth and well mixed.
I fold in the mini chocolate chips if I’m using them.
Then I spread the batter evenly in the prepared baking dish.
I bake for 15–18 minutes, until the center is just set.
I remove the dish from the oven and let it cool completely before slicing, since the brownies firm up as they cool.
Servings and timing
This recipe makes 8 brownies.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Calories: Approximately 120 kcal per brownie
Variations
Nut-free option: I substitute sunflower seed butter or tahini for a nut-free version.
Extra chocolatey: I mix in more chocolate chips or even chunks of dark chocolate for richer flavor.
Different sweeteners: I switch out maple syrup for agave or honey, depending on what I have on hand.
Fruit swap: Instead of banana, I sometimes use applesauce or even pumpkin puree for a seasonal twist.
Swirl topping: Before baking, I swirl in a spoonful of extra peanut butter on top for visual appeal and added richness.
Storage/Reheating
I store these brownies in an airtight container at room temperature for up to 3 days. If I want them to last longer, I refrigerate them for up to a week. They also freeze well—once cooled, I wrap individual squares in parchment and store them in a sealed container for up to 2 months. To reheat, I microwave a piece for about 10–15 seconds for a warm, gooey texture.
FAQs
How do I know when the brownies are done baking?
I check that the center looks just set and no longer jiggly. They’ll firm up more as they cool, so I avoid overbaking.
Can I make these brownies without banana?
Yes, I substitute unsweetened applesauce or pumpkin puree if I don’t have banana on hand. The texture stays moist and the flavor adapts well.
Are these brownies vegan?
Yes, if I use maple syrup and dairy-free chocolate chips, the recipe is fully vegan.
Can I double the recipe?
Definitely. I double the ingredients and bake in an 8×8 inch pan. I keep an eye on the baking time—it may take 20–25 minutes.
What’s the best way to cut these brownies cleanly?
I let them cool completely, sometimes even chilling them briefly in the fridge, then I use a sharp knife wiped clean between cuts for neat squares.
Conclusion
These peanut butter fudge brownies are my go-to when I want a quick, satisfying dessert that feels indulgent but is made with wholesome ingredients. With no flour, minimal sugar, and a deep chocolate-peanut butter flavor, they’re a crowd-pleaser and a personal favorite. Whether I’m baking for guests or just craving a sweet treat, I always come back to this simple and delicious recipe.
Recipe:
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Peanut Butter Fudge Brownies
- Total Time: 20 minutes
- Yield: 8 brownies
- Diet: Gluten Free
Description
Rich, fudgy, and flourless, these naturally sweetened peanut butter fudge brownies are quick to make and deeply satisfying with a gooey chocolate base and creamy nutty swirl. Perfect for a wholesome dessert or snack.
Ingredients
1/2 cup peanut butter (regular or natural, unsweetened)
1/4 cup cocoa powder
1/4 cup maple syrup or honey
1/4 cup mashed banana or unsweetened applesauce
1/4 tsp baking soda
1/8 tsp salt
1 tsp pure vanilla extract
Optional: 2–4 tbsp mini chocolate chips
Instructions
- Preheat the oven to 325°F (160°C).
- Grease or line a small baking dish (about 8×5 inches) with parchment paper.
- In a mixing bowl, combine peanut butter, cocoa powder, maple syrup, mashed banana, baking soda, salt, and vanilla extract. Stir until smooth and well mixed.
- Fold in the mini chocolate chips if using.
- Spread the batter evenly into the prepared baking dish.
- Bake for 15–18 minutes, or until the center is just set.
- Remove from oven and allow to cool completely before slicing, as brownies firm up while cooling.
Notes
Substitute sunflower seed butter or tahini for a nut-free version.
Use applesauce or pumpkin puree instead of banana if desired.
For extra decadence, stir in additional chocolate chips or dark chocolate chunks.
Swirl a spoonful of extra peanut butter on top before baking for added flavor and presentation.
Store at room temperature for up to 3 days, refrigerate for up to a week, or freeze for up to 2 months.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 120
- Sugar: 7g
- Sodium: 65mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
