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Lighter Peanut Butter Spider Web Brownies (Easy Fall Dessert)

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Fudgy brownies with a creamy peanut butter swirl, lightened up with applesauce and Greek yogurt. A fun and festive fall dessert that’s ready in about 35 minutes.

Ingredients

Scale
  • 1 box (18 oz) brownie mix (Ghirardelli or Duncan Hines recommended)
  • 1/2 cup unsweetened applesauce
  • 1/4 cup plain Greek yogurt
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/4 cup water
  • 1/2 cup creamy peanut butter (natural no-stir preferred)
  • 1/4 cup powdered sugar
  • 2–3 tablespoons almond milk (or regular milk)
  • 1/2 teaspoon vanilla extract
  • Pinch of sea salt
  • 2 tablespoons melted white chocolate or white chocolate chips
  • Optional: a few dark chocolate chips for decoration

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides. Lightly spray with non-stick spray.
  2. In a large bowl, whisk together brownie mix, applesauce, Greek yogurt, eggs, vanilla extract, and water until just combined. Do not overmix. Pour batter into prepared pan and spread evenly.
  3. In a medium bowl, combine peanut butter, powdered sugar, 2 tablespoons almond milk, vanilla extract, and sea salt. Stir until smooth. Add remaining milk if too thick. Mixture should be thick but pourable.
  4. Drop spoonfuls of peanut butter mixture over brownie batter. Use a toothpick or skewer to create a spider web pattern with concentric circles. Do not over-swirl.
  5. Bake for 25-30 minutes, until edges are set and a toothpick inserted in center comes out with moist crumbs. Start checking at 25 minutes.
  6. Cool in pan for 20 minutes, then lift out using parchment and cool completely on a wire rack.
  7. Melt white chocolate in microwave in 15-second intervals. Transfer to a piping bag or zip-top bag with a tiny corner snipped. Drizzle thin web lines over cooled brownies. Optionally place dark chocolate chips as spiders.
  8. Let white chocolate set for 10 minutes at room temperature or 5 minutes in fridge. Slice into 16 squares using a sharp knife, wiping clean between cuts.

Notes

Do not overmix batter to keep brownies fudgy. Use room temperature eggs. For best results, cool brownies completely before adding white chocolate web lines. Store in airtight container at room temperature for up to 4 days, or refrigerate for up to a week. Freeze individual squares for up to 3 months.

Nutrition

Keywords: peanut butter brownies, spider web brownies, fall dessert, Halloween brownies, lighter brownies, easy brownie recipe

Find it online: https://dinadishes.com/lighter-peanut-butter-spider-web-brownies-easy-fall-dessert/