Skinny Peanut Butter Fudge Brownies

Preheat the oven to 350 F. Line a 9-by-9-inch square pan with parchment paper that overlaps each side of the pan. Spray the pan with non-stick baking spray. Set aside.

Melt the chocolate in the top of a double boiler (with simmering water in the bottom) until smooth. Take the bowl of melted chocolate off the heat and allow the chocolate to cool slightly.

In a large bowl, whisk together the sugar and the eggs until slightly pale in color, about 1 minute. Whisk in the melted butter, Greek yogurt and vanilla extract until combined. Whisk in the melted chocolate.

Using a rubber spatula, fold in the flour and salt until just combined.

Place the peanut butter in a microwave-safe bowl and heat just until the peanut butter is pour-able, about 30 seconds.

Pour half the batter into your prepared brownie pan, spreading the batter evenly throughout the pan. Top with the melted peanut butter. Pour the remaining batter over the peanut butter and spread evenly. Sprinkle with honey roasted peanuts.

Bake for 25-28 minutes, or until a toothpick inserted into the center comes out mostly clean (a few crumbs are okay). Remove pan from oven and set it on a rack.

Allow the brownies to cool in the pan for 15 minutes before removing them (using the paper as a handle to lift them out of the pan) and transferring to a wire rack to cool completely. Cut brownies into squares using a serrated knife.