Get the Recipe: Gluten Free Peanut Butter Brownies
The perfect snack for chocolate lovers! These Gluten Free Peanut Butter Brownies are thick, chewy, and packed with real peanut butter cups. Simple to bake and even better to eat, they bring decadence and indulgence to the classic fudge brownie!
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.
Calories: 385kcal, Carbohydrates: 35g, Protein: 6g, Fat: 27g, Saturated Fat: 13g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 8g, Trans Fat: 0.4g, Cholesterol: 63mg, Sodium: 341mg, Potassium: 142mg, Fiber: 3g, Sugar: 14g, Vitamin A: 368IU, Calcium: 22mg, Iron: 2mg