These chocolate peanut butter fudge brownies are the ultimate treat when I want something rich, decadent, and just the right amount of sweet. Ultra-fudgy and naturally sweetened, I make these when I’m craving a guilt-free dessert that feels totally indulgent. With the perfect blend of chocolate and peanut butter, every bite melts in my mouth—and the best part? They’re made with wholesome, pantry-staple ingredients.
Why You’ll Love This Recipe
I love this recipe for so many reasons. First, it’s incredibly easy to whip up—everything comes together in one bowl with minimal cleanup. Second, it uses better-for-you ingredients like natural peanut butter, maple syrup, and oat flour, making it a great option when I want to satisfy my sweet tooth without going overboard. The fudgy texture is seriously next level, and the optional chocolate chips take the indulgence up a notch. Whether I’m baking for myself or sharing with friends, these brownies are always a hit.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1/2 cup peanut butter (natural, unsweetened)
1/4 cup cocoa powder
1/4 cup pure maple syrup or honey
1/4 cup milk of choice (almond, oat, or dairy)
1 tsp pure vanilla extract
1/8 tsp salt
1/4 cup oat flour (or almond flour for grain-free option)
1/4 tsp baking soda
1/4 cup chocolate chips (optional but recommended)
Directions
I start by preheating the oven to 350°F (175°C) and lining an 8×8-inch baking pan with parchment paper or lightly greasing it.
In a medium mixing bowl, I stir together the peanut butter, cocoa powder, maple syrup, milk, vanilla, and salt until the mixture is completely smooth.
Then, I add the oat flour and baking soda, stirring until everything is well combined.
I fold in the chocolate chips (because why not?).
The batter goes into the prepared pan, and I smooth the top with a spatula.
I bake the brownies for 15–18 minutes, just until the edges start to firm up and a toothpick comes out mostly clean.
Once they’re out of the oven, I let them cool completely before slicing for the best texture.
Servings and timing
Servings: 9 brownies
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Calories per serving: 120 kcal
Variations
When I feel like switching things up, I love playing with the ingredients in this recipe:
I use almond flour instead of oat flour for a grain-free version.
If I want a mocha twist, I add a teaspoon of instant espresso powder.
For extra crunch, I throw in some chopped nuts like walnuts or pecans.
I sometimes swirl in more peanut butter on top before baking for a marbled effect.
To make them extra rich, I top them with a drizzle of melted dark chocolate once they’ve cooled.
Storage/Reheating
These brownies store really well. I keep leftovers in an airtight container in the fridge for up to 5 days. If I want to keep them longer, I freeze them individually wrapped for up to 2 months. When I’m ready to eat, I let them thaw at room temperature or pop them in the microwave for about 10–15 seconds for that warm, gooey texture.
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FAQs
How do I know when the brownies are done baking?
I usually look for the edges to firm up slightly and a toothpick inserted in the center to come out mostly clean—just a few moist crumbs is perfect.
Can I use regular flour instead of oat or almond flour?
Yes, I can substitute with all-purpose flour in a 1:1 ratio, but I personally prefer oat or almond for their texture and added nutrients.
Are these brownies vegan?
Yes, if I use maple syrup and plant-based milk, this recipe is 100% vegan.
Can I make these brownies nut-free?
If I want a nut-free version, I replace the peanut butter with sunflower seed butter. The taste changes slightly, but they’re still delicious.
Why are my brownies dry or crumbly?
If that happens, I may have overbaked them or used a dry peanut butter. I always check the consistency of my batter and bake just until set.
Conclusion
These chocolate peanut butter fudge brownies are everything I want in a dessert: rich, fudgy, easy to make, and made with ingredients I can feel good about. Whether I’m baking them for a weeknight treat or sharing with friends, they never fail to impress. I love how adaptable they are, and with just 20 minutes start to finish, there’s really no reason not to make a batch right now.
📖 Recipe:
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Chocolate Peanut Butter Fudge Brownies
- Total Time: 20 minutes
- Yield: 9 brownies
- Diet: Vegan
Description
These chocolate peanut butter fudge brownies are rich, ultra-fudgy, and naturally sweetened with wholesome ingredients like peanut butter, maple syrup, and oat flour. They’re easy to make in one bowl and perfect for a guilt-free indulgence.
Ingredients
1/2 cup natural unsweetened peanut butter
1/4 cup cocoa powder
1/4 cup pure maple syrup or honey
1/4 cup milk of choice (almond, oat, or dairy)
1 tsp pure vanilla extract
1/8 tsp salt
1/4 cup oat flour (or almond flour for grain-free option)
1/4 tsp baking soda
1/4 cup chocolate chips (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper or lightly grease it.
- In a medium mixing bowl, stir together the peanut butter, cocoa powder, maple syrup, milk, vanilla extract, and salt until smooth.
- Add the oat flour and baking soda and mix until fully combined.
- Fold in the chocolate chips, if using.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 15–18 minutes, until the edges are firm and a toothpick inserted comes out mostly clean.
- Let the brownies cool completely in the pan before slicing for best texture.
Notes
For a grain-free version, use almond flour instead of oat flour.
Add 1 tsp of instant espresso powder for a mocha twist.
Top with chopped nuts like walnuts or pecans for extra crunch.
Swirl in extra peanut butter on top before baking for a marbled effect.
Drizzle cooled brownies with melted dark chocolate for extra richness.
Store in an airtight container in the fridge for up to 5 days 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: 6g
- Sodium: 60mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
