Fudgy Peanut Butter Brownies

These Fudgy Peanut Butter Brownies are decadent, chewy, and deeply chocolatey, with rich swirls of creamy peanut butter in every bite. I love that they’re naturally sweetened, completely flourless, and come together quickly, making them perfect when I want a gooey, satisfying dessert without complicated steps.

Ingredients

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

½ cup peanut butter (smooth or crunchy)

¼ cup cocoa powder

¼ cup pure maple syrup or honey

¼ cup unsweetened applesauce

½ teaspoon baking soda

⅛ teaspoon salt

1 teaspoon vanilla extract

⅓ cup mini chocolate chips (optional)

Directions

I start by preheating the oven to 325°F (160°C) and greasing or lining an 8x8-inch baking pan with parchment paper. In a medium bowl, I stir together the peanut butter, cocoa powder, maple syrup or honey, applesauce, baking soda, salt, and vanilla until the batter is smooth and fully combined. If I’m using chocolate chips, I gently fold them in at this point.

I spread the batter evenly into the prepared pan and bake it for 18–20 minutes, just until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs. I always let the brownies cool completely in the pan, since they firm up as they cool. When I want an extra indulgent finish, I drizzle a little warm peanut butter over the top before slicing.

Servings and timing

I usually make this recipe when I need something quick. The prep time is about 5 minutes, with 20 minutes of baking, for a total time of roughly 25 minutes. The batch yields 9 brownies, each coming in at about 115 kcal.

Variations

When I want to switch things up, I sometimes use almond butter or cashew butter instead of peanut butter for a different flavor. I also like adding chopped nuts for extra texture or swirling in a bit of melted dark chocolate for a richer finish. If I’m keeping things vegan, I stick with maple syrup instead of honey.

Storage/Reheating

I store these brownies in an airtight container at room temperature for up to two days, or in the refrigerator for up to five days. When I want to reheat them, I warm a brownie gently in the microwave for about 10–15 seconds, just enough to bring back that fudgy texture without drying it out.

FAQs

Can I make these brownies vegan?

I make them vegan by using maple syrup instead of honey and ensuring the chocolate chips are dairy-free.

Are these brownies gluten-free?

Yes, I love that they’re naturally gluten-free since there’s no flour in the recipe.

Can I double the recipe?

I double it easily by using a larger pan, such as a 9x13-inch pan, and adjusting the baking time slightly.

Why do the brownies need to cool completely?

I let them cool because they firm up as they set, which makes them easier to slice and gives them the best fudgy texture.

Can I freeze these brownies?

I freeze them often by wrapping individual squares tightly and storing them for up to two months.

Conclusion

These Fudgy Peanut Butter Brownies are one of my favorite go-to desserts when I want something rich, easy, and satisfying. I love how they balance indulgence with simple ingredients, and they always hit the spot when I’m craving a homemade chocolate treat.