![Check out our instagram feed instagram](https://dunndealpublications.com/wp-content/plugins/social-media-feather/synved-social/image/social/regular/96x96/instagram.png)
![Share on Facebook Facebook](https://dunndealpublications.com/wp-content/plugins/social-media-feather/synved-social/image/social/regular/96x96/facebook.png)
![Share on Twitter twitter](https://dunndealpublications.com/wp-content/plugins/social-media-feather/synved-social/image/social/regular/96x96/twitter.png)
![Share by email mail](https://dunndealpublications.com/wp-content/plugins/social-media-feather/synved-social/image/social/regular/96x96/mail.png)
Samantha Taylor
Pure Health & Fitness Studios
Eating healthy doesn’t have to be boring, and it can be delicious!!! You have got to try this recipe for this Chocolate Peanut Butter Fudge! Everyone that has tried it loves it and can’t tell its healthy! Plus, see the link at the end of this page for many more amazing recipes.
Peanut butter fudge
A peanut butter and chocolate lover’s dream! If you don’t like peanut butter, you can just leave that part off. Sugar free, gluten free, and low carb, but full of flavor!
Ingredients
Brownie Base:
• 12 tbsp butter
• 4 oz unsweetened chocolate
• 1/4 cup cocoa powder
• 3/4 cup Swerve Sweetener or Truvia
• 1/2 tsp vanilla extract
• 5 large eggs (preferably cage free eggs)
Peanut Butter Fudge:
• 3/4 cup all natural peanut butter
• 6 tbsp butter
• 1/2 tsp vanilla
• 1/4 tsp salt
• 3/4 cup to 1 cup powered Swerve Sweetener, sifted (or you can use Truvia but you will need to put it in a magic bullet and just make it powder since it doesn’t come that way in the bag)
Chocolate Drizzle:
• 1 ounce high % cacao chocolate
Instructions
Brownies:
1. Preheat oven to 325° F and line an 8×8 inch baking pan with parchment paper with overhanging edges for easier brownie removal.
2. Melt butter, chocolate, and cocoa powder together in a medium saucepan, stirring until smooth.
3. Stir in swerve or Truvia and vanilla extract. Let cool 5 minutes.
4. Whisk in eggs, one at a time, until well combined.
5. Spread mixture in prepared pan. Bake 15 minutes or until just barely set and middle is still not quite cooked. Watch them carefully as they can get quite dry if overdone. The edges will rise a little higher but should recede as they cool.
6. Let cool in pan 10 minutes.
Peanut Butter Fudge:
1. In a small saucepan over medium heat, melt together peanut butter and butter. Stir in vanilla and salt.
2. Stir in powdered swerve or Truvia a little at a time until the mixture thickens to a spreadable consistency.
3. Spread over cooled brownies and refrigerate 1 hour, until set.
Chocolate Drizzle:
1. In a small, microwavable-safe bowl, melt chocolate by heating in microwave in 30 second increments. Stir until smooth.
2. Drizzle over peanut butter fudge. Let set at least 10 minutes.
3. Lift brownies out by edges of parchment. Cut into 1-inch squares. Here are more recipes like chocolate chip cookies, “sugar” cookies, and lemon poppy seed muffins: http://samanthataylorfitness.com/getrecipes.
![Check out our instagram feed instagram](https://dunndealpublications.com/wp-content/plugins/social-media-feather/synved-social/image/social/regular/96x96/instagram.png)
![Share on Facebook Facebook](https://dunndealpublications.com/wp-content/plugins/social-media-feather/synved-social/image/social/regular/96x96/facebook.png)
![Share on Twitter twitter](https://dunndealpublications.com/wp-content/plugins/social-media-feather/synved-social/image/social/regular/96x96/twitter.png)
![Share by email mail](https://dunndealpublications.com/wp-content/plugins/social-media-feather/synved-social/image/social/regular/96x96/mail.png)