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I’m a sucker for a decent gluten free brownie, but these gluten free peanut butter brownies take it to a new level.
Fudgey chocolate brownie base is swirled with lashings of peanut butter to create a beautiful and decadent brownie treat.
I think peanut butter brownies could well be my favourite type of chocolate treat. Because who doesn’t love peanut butter anyway!?
The best gluten free brownies
I’ve never been a fan of gluten free brownies being the only options in coffee shops – but when it comes to homemade ones, I cannot resist.
Coffee shop brownies can often be dry and boring but these gluten free peanut butter brownies are definitely not either of those things.
The base is my absolute go-to which bakes an easy and fudgey brownie every single time.
You don’t want brownies to be cake-like, this often happens when they’re over baked and is not much fun at all.
The key to this gluten free brownie mixture is whipping up the eggs and then folding in the dry ingredients and chocolate.
This gives it a fudgey and smooth texture which is neither too dense nor too cakey. Perfect!
Crunchy or smooth peanut butter?
I used a crunchy peanut butter in this recipe because I just prefer the added texture it gives when you bite into the brownies.
However, you could easily use a smooth peanut butter – or even a different kind of nut butter.
Almond or cashew butter would be equally as amazing and you could try a different one each time you bake.
You could even pimp these up with the addition of some chopped nuts in the brownie batter, or some chocolate chips like my triple chocolate brownies recipe.
I also made some Reese’s egg brownies this year for Easter, which makes me think these PB brownies would be incredible with some peanut butter cups on top too!
What ingredients do you need?
There’s a full printable recipe card below with all the instructions you need, but for the shopping list you’ll need the following ingredients:
- 100 g dark chocolate
- 100 g milk chocolate
- 170 g unsalted butter
- 250 g caster sugar
- 2 large eggs
- 2 tsp vanilla extract
- 90 g gluten free plain flour
- 40 g cocoa powder
- 1/2 tsp salt
- 230g peanut butter
I always use Meridian peanut butter as it’s palm oil free, but any peanut butter of your choosing will work.
If you want a richer, slightly less sweet brownie then you can use all dark chocolate instead of an even split between dark and milk chocolate.
I also make sure I have some sea salt flakes to hand to sprinkle on top of the brownies once they have cooled.
This adds a lovely flavour to them and also makes them look extra special!
Top tips for baking peanut butter brownies
When making my gluten free peanut butter brownies, you want to make sure you don’t over-bake them.
These brownies should still wobble when you take them out of the oven. It’s tempting to leave them in for longer – but don’t!
They will need to set completely before you attempt to cut them. I mean, a good few hours at least.
If you’re in a hurry to eat these gluten free peanut butter brownies, I’d recommend letting them cool for about an hour before popping them in the fridge for another hour.
Because they’re super fudgy, they take a while to firm up enough to cut them. Otherwise you’ll have a molten mess!
My gluten free peanut butter brownies
Get ready to make my gluten free peanut butter brownies with this super easy recipe.
Perfectly fudgy and delicious with swirls of peanut butter – this recipe makes around 12 brownies in a 20cm square tin, and they’ll keep in an airtight container for around 5 days.
If you make this recipe and love it, please do let me know by tagging me on my Instagram or using #theglutenfreeblogger. I love seeing your bakes!
And please do leave a review to let others know you loved it too! It would mean the world to me.
Gluten free peanut butter brownies
These gluten free peanut butter brownies are the perfect snack. A fudgey gluten free brownie swirled with a layer of peanut butter. Makes 12 squares.
Ingredients
- 100 g dark chocolate
- 100 g milk chocolate
- 170 g unsalted butter
- 250 g caster sugar
- 2 large eggs
- 2 tsp vanilla extract
- 90 g gluten free plain flour
- 40 g cocoa powder
- 1/2 tsp salt
- 230g peanut butter
Instructions
- Preheat the oven to 180'C. Line an 8-inch / 20cm square baking tin with baking paper and set aside. Break the chocolate into a bowl and melt over a bowl of boiling water. Once melted set aside to cool slightly while you start the rest of the recipe.
- Melt the butter in the microwave and add to a large mixing bowl with the sugar. Using an electric whisk, mix together until combined.
- Add the eggs and vanilla extract to the sugar/butter mix. Continue to mix with electric whisker for a minute until the mixture pales and starts to go fluffy.
- Add the chocolate to the mix - make sure it is warm but not too hot or it will cook the eggs (not good!). Using a spatula fold the chocolate in and mix until combined.
- Sift in the flour and cocoa powder. Add the salt and then fold the dry ingredients into the mix gently. You don't want to over mix - just enough so there are no lumps of flour. Once combined, pour into the lined baking tin and spread out evenly. Smooth out the top with a spatula.
- Next spoon the peanut butter over the top of the mixture evenly and then use a knife to swirl it into the brownie mixture.
- Place the brownies in the oven and bake for 30 minutes.
- Remove from the oven and cool on a wire rack completely before cutting them up. It is very important to ensure the brownies cool completely before cutting (at least 2-3 hours). They should be a bit wobbly still when they come out of the oven but will firm up as they cool.
Notes
It is very important to ensure the brownies cool completely before cutting. I would give them at least a couple of hours before cutting into them. They should be a bit wobbly still when they come out of the oven but will firm up as they cool.
Nutrition Information:
Yield:
12Serving Size:
1 sliceAmount Per Serving: Calories: 440Total Fat: 27gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 64mgSodium: 211mgCarbohydrates: 43gFiber: 3gSugar: 30gProtein: 8g
Need some more gluten free baking inspiration?
Want to have a go at some of the other gluten free baking recipes on the blog?
Give some of these other gluten free cake recipes a try!
There are plenty to choose from – here are a couple to get you going:
- Gluten and dairy free coconut and passionfruit cake
- Chocolate chip cookies recipe
- Gluten free carrot and hazelnut cake with orange cream cheese frosting
- White chocolate chunk cookies
If you do make this recipe please let me know! I’d love to see your photos using #theglutenfreeblogger, share them in my Facebook group or tag me on Instagram.
And if you have any recipe suggestions, please let me know in the comments what you’d like to see next!
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Like this recipe? Make sure you pin these recipe cards below for later!
