Let’s get diabetes together. I promise (ish) it will be worth it, once you taste these amazing vegan peanut butter fudge brownies. Combining peanut butter and fudge? Yes, please! It’s a combination that cannot fail. And since you swirl the peanut butter on top these brownies are pretty enough to take to a party. If you want to share, that is. Which you probably won’t. No judgement, because I totally did not want to.
But Lane was home and he saw me take them out of the oven. So I really was coerced into it. But we did wait until Richard went down for his nap to dig in. No point in sharing with him too…right? And yes, we are totally those parents who put their kids to bed and then break out the good junk food. No shame.
So, let’s talk peanut butter fudge brownies. Because brownies are important. Here’s the thing: cake brownies are a waste of time. I mean, if I wanted to eat cake I would just eat cake. With globs of frosting on it. Like a normal person. When I go for a brownie I want fudgey. To the max. And that is exactly what these peanut butter fudge brownies deliver. I’m not even going to say anything about the sugar content here.
But even with 2 1/4 cups of sugar, these peanut butter fudge brownies are not overly sweet. They are silky and dark and deliciously rich and chocolaty. And apparently they require a litany of adjectives when you write about them. These are my go-to plain brownies – just leave off the peanut butter swirl on top.
Some tips and tricks to make sure your peanut butter fudge brownies are perfection:
1. Leave out the vanilla. I know. I KNOW. I love vanilla too. Like really love it. We got a bottle of Mexican vanilla when we went to Cozumel and ohmygoodness I could have drank the stuff straight from the bottle. I didn’t. I promise. But for a really good, really chocolaty fudge brownie I recommend saving your vanilla for another day. Don’t worry, there will be no shortage of vanilla on this blog, it’s one of my favs.
2. Replace the vanilla with coffee. The coffee and the chocolate just mesh together and the coffee really brings out the chocolate flavor in a way that nothing else can. And your brownies will NOT end up tasting like coffee. I promise. Plus, if you have leftover coffee from your morning pot it’s the perfect excuse to whip up a batch of brownies. Win. Win.
3. Make sure you use 1 c. of brown sugar. The brown sugar helps up the moisture content in the brownies to keep them…you know…moist (ugh, is there a worse word in the whole English language?!).
4. I use dark chocolate chips to make my brownies because I love all things dark chocolate. But if that is a bit too much for you or your kiddos, or whoever you will be sharing these bricks of heaven with, you can absolutely go the semi-sweet or milk chocolate route to take it down a notch. I have just found that with the peanut butter swirl on top I don’t want my brownie portion to be overly sweet. Then I really do feel like I am developing diabetes with every bite. But hey – it’s totally up to you. You can still hang with us, even if you aren’t a dark chocolate fan. You just have to sit at a different table…
5. Because I packed in the moisture to keep these brownies fudgey and amazing they are super crumbly if you don’t let them cool all the way before cutting them. So, if you can stick it out I highly recommend it. But, if you’re in a I-need-to-eat-them-hot-out-of-the-pan-with-a-spoon kind of mood, no judgement. I’ve been there before too.
6. I used crunchy PB because I actually like nuts in these brownies. Normally I am not ever a fan of nuts in my cookies or brownies. But since the nuts are confined to the tippy top, I am on board. I realize this makes no logical sense whatsoever and I have made my peace with that. But you can absolutely use creamy PB if you would rather, or even almond butter (or another nut butter), just make sure the oil is really, really mixed in. If you don’t you will end up with greasy brownies and your life will be a disaster. Fair warning.
Peanut Butter Fudge Brownies
For the Brownies
- 3 sticks of butter softened
- 11 oz. dark chocolate chips
- 3/4 c cocoa powder
- 1 1/4 c white sugar
- 1 c brown sugar
- 2 T coffee
- 5 bananas mashed
- 1 t salt
- 1 c flour
- 1 t baking powder
For the Peanut Butter Swirl
- 1 c peanut butter we like the crunchy PB, but creamy would work just fine too
- 3 T butter
- 1/2 c powdered sugar
- 2 t vanilla
To Make the Brownies
- Preheat oven to 350 degrees. Spray a 9×11 pan with baking spray or rub with butter, set aside.In a microwave melt the 3 sticks of butter along with the chocolate chips for 30 seconds at a time, stirring after each time in the microwave, until smooth.
- In a large bowl combine the butter and chocolate mixture with the cocoa powder, sugars and coffee.
- Add in mashed bananas, stirring until completely combined.
- In a small bowl combine the salt, flour, and baking powder. Stir into chocolate mixture until just combined. Pour into the 9×11 pan. If you're just making regular brownies go ahead and put these in the oven for 25 to 30 minutes or until done in the middle.
To Make the PB Swirl
- In a medium microwave safe bowl melt together peanut butter and butter until smooth and combined. Add in powdered sugar and vanilla.
- Drop by spoonfuls on top of the brownie batter and then swirl using a knife.
- Bake for 30 to 45 minutes or until done in the middle. Allow them to cool completely (if you can!) before cutting. Enjoy!
Hello my peanut buttery fudge love!
If you make these peanut butter fudge brownies…
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