Topped with a serious layer of peanut butter, these fudgy gluten free peanut butter brownies will knock your socks off!
Hello again, my favorite combo of peanut butter and chocolate! It’s been 10 days since I posted something with peanut butter and chocolate and I’ve missed you!! Haha! But seriously, could we ever get too much of our favorite food combo? I, for one, could not.
These brownies begin as an innocent enough, but decidedly delicious and fudgy brownie base that’s amazing all on its own. But then we take it over the top with a nice layer of peanut butter filling that gets baked right in. Oh. Em. Gee!!!!
Ingredients in Gluten Free Peanut Butter Brownies
- Brown sugar
- Granulated sugar
- Vegetable or canola oil
- Kim’s gluten free flour blend–a store bought blend could be used, but hasn’t been tested for this recipe.
- Unsweetened cocoa powder
- Kosher salt
- Chocolate chips (or chopped semi-sweet or dark chocolate)
- Vanilla extract
Peanut Butter Mixture
- Peanut butter
- Vanilla extract
- Powdered sugar
Making the Brownie Batter
Have you ever perused the baking aisle of your favorite grocery store and just glanced at the amount of regular (non-gf) brownie mixes? There are an unbelievable variety of them! Before I was gluten free, brownies were one of those things I would never make from scratch. I’m not sure why either. I guess because the mixes always turned out so good, why bother?
After going gluten free, however, I realized that making brownies from scratch aren’t much different than making them with a mix. The only real difference I see is mixing together the dry ingredients. The rest is exactly the same.
Combine the butter, oil, and sugars in a large bowl with a handheld wire whisk. Add the eggs, vanilla, and salt and continue to whisk until combined. Sift the gluten free flour and cocoa right over the bowl and mix into the wet ingredients, taking care not to overmix. Add the chocolate chips or chocolate chunks and stir just until combined.
Pour the batter into a 7 by 11-inch greased or parchment-lined baking pan and smooth the top. If you don’t have a 7 by 11-inch, you could use a 9 by 13-inch pan, but the brownies will be thinner. Set aside while you make the peanut butter filling.
Can I Use a Prepackaged Gluten Free Mix?
If I still haven’t convinced you that brownies are so easy to make from scratch, then by all means use a gluten free mix. There are several out there now that are probably pretty good. King Arthur Fudge Brownie Mix (affiliate link) or Pillsbury Gluten Free Chocolate Fudge Brownie Mix (affiliate link) are a couple that I can think of.
Combine the mix per the package instructions and pour it into a 7 by 11-inch baking pan, prepared as above. Set it aside while you make the peanut butter filling.
Making the Peanut Butter Layer
Combine the peanut butter, butter, vanilla extract, and powdered sugar in a large bowl. Beat until smooth. Dollop the peanut butter mixture on top of the brownie layer in large spoonfuls. Using a spatula or butter knife, swirl the dollops into the brownie mixture.
If you’re a peanut butter lover like we are, you’re sure to love these gluten free peanut butter brownies as much as we do!
Gluten Free Peanut Butter Brownies
- 1 cup (140 g) Kim's gluten free all-purpose flour blend
- 1 cup (115 g) unsweetened cocoa powder
- 1 cup (226 g) butter, melted and slightly cooled
- 2 tbsp canola or vegetable oil
- 1 cup plus 2 tbsp (225 g) lightly packed brown sugar
- 1 cup plus 2 tbsp (225 g) granulated sugar
- 4 large eggs, at room temperature
- 1 tbsp vanilla extract
- 1 tsp kosher salt
- 1 cup (170 g) semi sweet chocolate chips
Peanut Butter Swirl
- ½ cup (1 stick or 113 g) butter, melted
- 1½ cups (360 g) smooth peanut butter
- 1 cup (125 g) powdered sugar
- 1 tsp vanilla
- ¼ tsp salt
Make the Brownie Batter
- Preheat the oven to 350° F. Line a 7 by 11-inch baking pan with parchment paper, or grease the bottom and sides.
- In a large bowl, whisk together the melted butter, oil, and both sugars. Add the eggs, vanilla, and salt and continue to whisk until completely combined and light in color.
- In a separate bowl, or on a piece of waxed or parchment paper, sift together the flour and unsweetened cocoa powder. Add to the rest of the ingredients in the bowl and carefully mix until fully incorporated. The batter will be thick.
- Scrape the batter into prepared pan and smooth the top. Set aside.
Make the Peanut Butter Swirl
- In a large bowl, stir together the peanut butter, butter, powdered sugar, and vanilla with a large spoon or spatula until smooth and creamy with no lumps.
- Dollop large spoonfuls all over the top of the brownie batter and swirl back and forth with a butter knife or spoon.
- Bake for 40-45 minutes, or until a toothpick or long skewer inserted into the center comes out mostly clean.
- Allow to cool in pan on wire rack before serving. For uniform slicing, refrigerate until firm before cutting into squares.