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Lighter Spiderweb Chocolate Peanut Butter Brownies

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A happy accident turned into a staple recipe—these lighter brownies are fudgy, chocolatey, and topped with a creamy peanut butter swirl and a fun spiderweb design. Made with Greek yogurt and applesauce instead of butter, they’re lower in calories but still incredibly delicious.

Ingredients

Scale
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 2 large eggs, room temperature
  • 1/2 cup plain Greek yogurt (full-fat or 2%)
  • 1 teaspoon vanilla extract
  • 1/4 cup unsweetened applesauce
  • 1/3 cup creamy peanut butter
  • 2 tablespoons powdered sugar
  • 1 tablespoon milk
  • 2 tablespoons white chocolate chips, melted
  • 1 teaspoon coconut oil

Instructions

  1. Preheat your 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 cocoa powder, flour, baking powder, and salt until no lumps remain.
  3. In a separate bowl, whisk together granulated sugar, brown sugar, eggs, Greek yogurt, vanilla extract, and applesauce until smooth and glossy.
  4. Pour the wet mixture into the dry ingredients and fold gently with a rubber spatula until just combined. Do not overmix.
  5. Pour the batter into the prepared pan and spread evenly with a spatula.
  6. In a small bowl, mix peanut butter, powdered sugar, and milk until smooth and spreadable. Drop spoonfuls of the peanut butter mixture over the brownie batter.
  7. Use a toothpick or skewer to drag the peanut butter through the batter in a figure-eight motion, creating swirls. Do not over-swirl.
  8. Melt white chocolate chips with coconut oil in the microwave in 15-second bursts, stirring between each. Transfer to a small piping bag or zip-top bag. Pipe small dots of white chocolate in a circle pattern on top of the brownies. Use a toothpick to drag through the dots from the center outward to create a spiderweb effect. Wipe the toothpick clean between each line.
  9. Bake for 22-25 minutes, until edges are set and center looks slightly underdone. A toothpick inserted in the center should come out with a few moist crumbs.
  10. Cool completely in the pan for at least 30 minutes at room temperature, then refrigerate for another 30 minutes before slicing. Use parchment overhang to lift the block out onto a cutting board.

Notes

Don’t skip the cooling step—the spiderweb pattern will smudge if brownies are too hot. Use room temperature eggs for best texture. Measure flour by spooning and leveling. For a cleaner spiderweb, chill the batter for 10 minutes before adding white chocolate. These brownies taste even better the next day.

Nutrition

Keywords: lighter brownies, spiderweb brownies, chocolate peanut butter brownies, low-calorie brownies, Halloween brownies, Greek yogurt brownies

Find it online: https://cookluma.com/lighter-spiderweb-chocolate-peanut-butter-brownies-easy-low-cal-recipe/