Peanut butter choc chunk fudge brownies

Seven ingredients. Nothing fancy. Extremely purse friendly. Extremely tummy friendly too. That’s what these brownies are all about. But you wouldn’t know it to look at them would you?

I created these because I wanted to make something super fudgy, super chocolatey and super peanut buttery, and this ticks all of those boxes and then some. When I made these, Mr H’s friend had come to stay, and they got gobbled up in such haste I hardly got a look in.

But I’m no mug. Luckily I’d hidden a few in the freezer in case of such circumstances, like a squirrel getting ready for winter. If only I got to hibernate while I ate them too. I could do with a cosy 6 month nap! I suggest if you make these then you do the same, once your family or friends get their mitts on them you’ll be glad you did!


  • 1 cup medjool dates
  • 1 cup cacao powder
  • 1 cup peanut butter, plus a little more for swirls
  • 1/3 cup coconut oil
  • 1/2 cup maple syrup
  • 1/2 cup almond milk
  • Pinch of Himalayan salt
  • 1/2 cup chocolate chunks
  • For the fudge
    • 1/2 cup coconut oil, melted
      6 tbsp cacao powder
      6 tbsp peanut butter
      1/4 cup maple syrup
      Pinch of Himalayan salt

    To make the brownies, add all the ingredients except the chocolate chunks to a food processor and whizz for around a minute or two until they form a smooth, sticky mixture. Spoon this into an 8″ square baking tin or mould. Scatter in the chocolate chunks then drizzle over the extra peanut butter (I use about 2 tbsp) and swirl it in using a skewer.

    Bake at 180C for 20 min then leave to cool completely (and ideally refrigerate for an hour or so) before making the fudge. To do this, add the ingredients to a mixing bowl and stir well until the consistency is like a thick melted chocolate. Pour this over the brownie layer and place in the fridge for half an hour to set. Cut into slices and enjoy!

    Love, Mrs H xx

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