Peanut Butter Fudge Brownie

Here’s a recipe for Eggless Peanut Butter Fudge Brownies that combines the gooey richness of fudge brownies with the creamy, nutty flavor of peanut butter. This dessert is sure to satisfy any sweet tooth!

Ingredients:

For the Brownie Base:

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 1/2 cup plain yogurt (as an egg substitute)
• 1 teaspoon vanilla extract

For the Peanut Butter Layer:

• 3/4 cup peanut butter (creamy or chunky based on preference)
• 1/4 cup powdered sugar
• 2 tablespoons milk

For the Fudge Topping:

• 1 cup semi-sweet chocolate chips
• 1/3 cup heavy cream
• 2 tablespoons unsalted butter

Instructions:

1. Preheat the Oven and Prepare the Pan:
   • Preheat your oven to 350°F (175°C).
   • Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the brownies out after baking.
2. Make the Brownie Base:
   • In a medium bowl, sift together flour, cocoa powder, baking powder, and salt.
   • In a separate large bowl, whisk together melted butter and sugar until well combined.
   • Add yogurt and vanilla extract to the butter mixture and mix until smooth.
   • Gradually fold in the dry ingredients until just combined; the batter will be thick.
   • Spread the batter evenly into the prepared baking pan.
3. Prepare the Peanut Butter Layer:
   • In a small bowl, mix peanut butter, powdered sugar, and milk until smooth.
   • Dollop the peanut butter mixture over the brownie batter in the pan. Swirl it through the batter using a knife or skewer for a marbled effect.
4. Bake:
   • Bake for 20-25 minutes, or until the top is set and a toothpick inserted into the center comes out with a few moist crumbs.
   • Remove from the oven and allow to cool completely in the pan on a wire rack.
5. Make the Fudge Topping:
   • Combine chocolate chips, heavy cream, and butter in a small saucepan over low heat.
   • Stir continuously until the mixture is smooth and glossy.
   • Pour the fudge topping over the cooled brownies, spreading it out into an even layer.
6. Chill:
   • Refrigerate the brownies for at least 2 hours to set the fudge topping before slicing.
7. Serve:
   • Lift the brownies out of the pan using the parchment paper overhang.
   • Cut into squares and serve.

Tips:

• For extra crunch, sprinkle chopped roasted peanuts on top of the fudge layer before it sets.
• If you prefer a less sweet brownie, reduce the granulated sugar in the brownie base to 3/4 cup.

Enjoy your decadent Eggless Peanut Butter Fudge Brownies, a perfect treat for any occasion!