Gluten Free Peanut Butter Brownies
If you’re craving something rich, chocolatey, and unapologetically indulgent, these Gluten Free Peanut Butter Brownies deliver on every level. They’re deeply fudgy, layered with creamy peanut butter, and packed with peanut butter cups for that decadent indulgent taste!
Even better, no one will ever guess they are gluten free!
Why You’ll Love This Recipe
These gluten free peanut butter brownies aren’t just good for gluten free. They’re better than most classic brownies.
- Ultra fudgy texture with gooey centers
- Crackly, shiny top from properly whipped eggs
- Layers of real peanut butter and chocolate
- Easy, no fancy ingredients required
- Perfect balance of sweet and salty
Ingredients
- ½ cup melted unsalted butter
- 1 cup dark chocolate chips
- 1 cup coconut sugar or light brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 tablespoons dark cocoa powder
- ¼ cup gluten free flour
- ½ teaspoon sea salt
- 1 cup chopped peanut butter cups
- ⅔ cup all natural creamy peanut butter
Ingredient Breakdown
| Ingredient | Purpose |
|---|---|
| Butter + chocolate | Creates rich, fudgy base |
| Eggs + sugar | Builds structure and crackly top |
| Cocoa powder | Deepens chocolate flavor |
| Gluten free flour | Adds just enough structure |
| Peanut butter | Adds creaminess and contrast |
| Peanut butter cups | Texture and flavor bursts |
Instructions
First, preheat oven to 350 degrees Fahrenheit. Line an 8 inch square pan with parchment paper.
In a bowl, add melted butter and chocolate chips. Stir until completely melted. If needed, microwave for 10 to 15 seconds. Set aside.
In a mixing bowl, add the coconut sugar and the eggs. Whisk vigorously for 2 to 3 minutes, until light and frothy. Add in the vanilla extract. Stir.
Pour melted chocolate mixture into the mixing bowl. Stir to combine.
Sift in cocoa powder, flour, and salt. Fold gently until combined.
Pour half of this batter into the parchment lined brownie pan.
Then, place the chopped peanut butter cups on top.
Pour the creamy peanut butter on top of the peanut butter cups. Smooth into an even layer.
Pour the remaining brownie batter on top of the peanut butter. Smooth into an even layer.
Bake for 33 to 36 minutes, or until a toothpick inserted comes out mostly clean.
Finally, remove from the oven. Allow these Reese’s brownies to fully cool before slicing into.
Pro Tips for Perfect Brownies
Whisk eggs and sugar well to create a glossy crust
Do not overmix after adding flour
Slightly underbake for maximum fudginess
Use high quality chocolate for deeper flavor
Let these gluten free peanut butter brownies cool fully for clean slices
Texture Guide
| If you want | Do this |
|---|---|
| Extra fudgy | Bake closer to 33 minutes |
| More set brownies | Bake closer to 36 minutes |
| Gooey center | Chill before slicing |
Substitutions
Use dairy free chocolate and butter for dairy free version
Swap coconut sugar with brown sugar for a softer texture
Use almond flour blend if preferred grain free option
Storage Tips
Store your gluten free peanut butter brownies in an airtight container at room temperature for up to 3 days. Refrigerate for up to 1 week. Freeze for up to 2 months.
Frequently Asked Questions
Yes, as long as you use certified gluten free flour and ingredients.
Yes, but they add texture and richness that really elevate the recipe.
You may have overbaked them or added too much flour.
Use natural creamy peanut butter made from just peanuts and salt.
You May Also Like
- Chocolate Peanut Butter Brownies
- Peanut Butter Swirl Brownies
- Reese’s Brownies
- Peanut Butter Brookies
- 4 Ingredient Brownies
If you make this Gluten Free Peanut Butter Brownies recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along! For more ideas, check out these Dessert Recipes.
Get the Recipe: Gluten Free Peanut Butter Brownies
Ingredients
- ½ cup melted unsalted butter
- 1 cup dark chocolate chips
- 1 cup coconut sugar, or light brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 tbsp dark cocoa powder
- ¼ cup gluten free flour, see note
- ½ tsp sea salt
- 1 cup chopped peanut butter cups
- ⅔ cup all natural creamy peanut butter
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Line an 8 inch square pan with parchment paper.
- In a bowl, add melted butter and chocolate chips. Stir until completely melted. If needed, microwave for 10 to 15 seconds. Set aside.
- In a mixing bowl, add the coconut sugar and the eggs. Whisk vigorously for 2 to 3 minutes, until light and frothy. Add in the vanilla extract. Stir.
- Pour melted chocolate mixture into the mixing bowl. Stir to combine.
- Sift in cocoa powder, flour, and salt. Fold gently until combined.
- Pour half of this batter into the parchment lined brownie pan.
- Then, place the chopped peanut butter cups on top.
- Pour the creamy peanut butter on top of the peanut butter cups. Smooth into an even layer.
- Pour the remaining brownie batter on top of the peanut butter. Smooth into an even layer.
- Bake for 33 to 36 minutes, or until a toothpick inserted comes out mostly clean.
- Finally, remove from the oven. Allow these Reese’s brownies to fully cool before slicing into.
Notes
- If necessary, briefly warm the butter and chocolate chips in the microwave, then stir until the mixture is silky and smooth.
- Use all natural creamy peanut butter that’s made from only peanuts and salt.
- Whisk the sugar and eggs well—this step is key to achieving that shiny, crackly brownie top.
- Bake just until a toothpick inserted in the center comes out with soft crumbs; avoid over baking.
- Let the brownies cool completely before cutting—since they’re extra gooey, this step is essential.
- You can use either homemade peanut butter cups or store-bought ones.