Description
These Swirled Peanut Butter Fudge Brownies are a luscious, healthier twist on classic brownies, combining rich cocoa with creamy peanut butter and natural sweeteners. Sweetened with mashed bananas and pure maple syrup or honey, they offer a moist, fudgy texture with optional mini chocolate chips for added decadence. Perfectly portioned for 8 servings, they are easy to prepare and bake in just 25 minutes.
Ingredients
Scale
Main Ingredients
- 1/2 cup peanut butter (natural, unsweetened or sweetened)
- 1/4 cup cocoa powder
- 1/2 cup mashed banana (or unsweetened applesauce)
- 1/4 cup pure maple syrup or honey
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/3 cup mini chocolate chips (optional)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and prepare a 9×5-inch loaf pan by lining it with parchment paper or lightly greasing it to prevent sticking.
- Mix Batter: In a medium bowl, combine the peanut butter, cocoa powder, mashed banana, maple syrup or honey, baking soda, salt, and vanilla extract. Stir well until the mixture is smooth and fully integrated.
- Add Chocolate Chips: Gently fold in the mini chocolate chips if you are using them, ensuring they are evenly distributed throughout the batter.
- Pour Batter: Pour the prepared brownie batter into the lined or greased loaf pan, spreading it out evenly for uniform baking.
- Bake Brownies: Place the pan in the preheated oven and bake for about 20 minutes. The brownies are done when the top is set and a toothpick inserted in the center comes out mostly clean with just a few moist crumbs.
- Cool and Slice: Allow the brownies to cool completely in the pan to set properly, then slice into 8 servings for the best fudgy texture and flavor.
Notes
- You can substitute mashed banana with unsweetened applesauce if preferred for a different flavor profile.
- Natural peanut butter keeps these brownies healthier; opt for one without added sugar or oils.
- Mini chocolate chips are optional but add a nice texture and extra chocolate burst.
- The texture is best when cooled fully before slicing to prevent crumbling.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
