These gluten-free peanut butter brownies have the perfect balance between rich chocolate and creamy peanut butter. Gooey, fudgy, and downright irresistible, they're the perfect sweet treat after a long day!
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Skill Level: Beginner
Flavor Remix: Use almond butter instead of peanut butter for a subtler nutty flavor. Add in semi-sweet chocolate chips for a richer chocolate flavor.
Allergy Watch: Gluten Free, Dairy Free option
Instead of a thick peanut butter layer, you get irresistible pockets of melty peanut butter swirled throughout. A full layer of peanut butter can feel too dense.
I also skipped the powdered sugar-it made things overly sweet, and honestly, you won't miss it. I promise you'll keep coming back to these gluten-free peanut butter swirl brownies!
And if you love a peanut butter chocolate combo, be sure to mark my chocolate and peanut butter no bake rice treats for next time!
Ingredient Notes
- Gluten Free Flour: Use a 1:1 gluten-free baking flour blend that contains xanthan gum, like Bob's Red Mill 1:1 Flour or King Arthur Measure for Measure.
- Butter: Unsalted lets you control the salt level, but if using salted, reduce the added salt to ¼ teaspoon.
- Eggs: The extra yolk boosts fudginess and chewiness. Using cold eggs helps keep the batter slightly thicker, making it easier to layer and swirl before baking.
- Cocoa Powder: Use natural cocoa powder for a classic flavor or Dutch cocoa powder for a richer and darker taste.
- Baking Powder: Adds just a bit of lift so the brownies aren't too dense.
- Peanut Butter: Use creamy, unsweetened peanut butter with salt.
How to Make Gluten Free Peanut Butter Swirl Brownies
A step-by-step visual guide for making gluten-free Peanut Butter Brownies. You can skip to the recipe for the full written instructions.
Melt the Butter
Don't simmer or brown the butter, or the brownies will be dry.
Add the Sugar
Whisk each egg for at least a minute to incorporate air and emulsify the mixture.
Sift in the Flour
Sift cocoa, flour, and baking powder for a lump-free batter.
Rest the Brownie Batter
Swirl the peanut butter in and rest before baking to allow the flour to absorb the moisture.
Bake
Don't over-bake-aim for set edges and a soft center. A toothpick should come out with moist crumbs, not completely clean.
Jen's Recipe Notes
- Don't overmix the batter. Once the dry ingredients are just incorporated and the batter looks glossy, stop mixing.
- If your peanut butter is thick, microwave it for 10-15 seconds to loosen it up. This makes it much easier to swirl and helps create distinct melty pockets instead of heavy blobs.
- Swirl just enough to create a marbled effect-about 3 to 4 gentle figure-8s with a knife should do the trick.
- For a moist and gooey center, underbake the brownies slightly.
More Gluten Free Brownie Recipes
Make Ahead and Storing
Make Ahead: Bake up to 1 day in advance. Cool completely, cover tightly, and store at room temp.
Storing: Keep in an airtight container at room temperature for 3-4 days or in the fridge for up to a week.
Freezing: Freeze cooled brownies (whole or sliced) wrapped tightly for up to 2 months. Thaw at room temp or warm in the microwave.
📖 Recipe
Gluten Free Peanut Butter Brownies
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Ingredients
- 10 Tablespoon (150 g) unsalted butter
- 1 ¼ cups (250 g) granulated sugar
- 1 ½ teaspoons (5 ml) vanilla extract
- ½ teaspoon (2 g) kosher salt
- 2 (2) eggs cold
- 1 (1) egg yolk cold
- ¾ cup (75 g) unsweetened cocoa powder plus 1 tablespoon, spooned and leveled
- ½ cup (65 g) 1:1 gluten-free flour with xanthan gum
- ¼ teaspoon (1.2 g) baking powder
- ¾ cup (256 g) creamy peanut butter no sugar added
Instructions
- Preheat the oven to 350°F. Line your 8x8 pan with parchment paper, leaving an overhang on two sides for easy removal.
- Melt the butter in a medium saucepan over medium-low heat. Once fully melted, remove from the heat and immediately stir in the sugar. Let the mixture cool for 5-10 minutes until warm, but not hot to the touch.10 Tablespoon unsalted butter, 1 ¼ cups granulated sugar
- Whisk in the eggs one at a time for at least a minute each. Then add the salt and vanilla.½ teaspoon kosher salt, 2 eggs, 1 egg yolk, 1 ½ teaspoons vanilla extract
- Sift in the cocoa powder, baking powder, and flour. Stir until a glossy chocolate batter forms and then pour the batter into the prepared pan.¾ cup unsweetened cocoa powder, ¼ teaspoon baking powder, ½ cup 1:1 gluten-free flour with xanthan gum
- Spread half the batter evenly in the pan, then top with half of the peanut butter. Use a small knife to swirl it through the brownie batter. Scoop on the remaining batter and gently spread it to cover the previous layer. Dollop the remaining peanut butter on top and use a knife to gently swirl it into the brownies. Let it rest for 10 minutes.¾ cup creamy peanut butter
- Bake for 30 minutes, or until the edges look dry and the center appears slightly underbaked. A toothpick inserted in the center should come out with a bit of moist batter.
- Cool completely before removing from pan.
Equipment
- medium saucepan
Notes
- For the perfect edges, chill in the refrigerator for 1-2 hours before slicing into either 12 or 16 squares.
- Use vegan butter to make this recipe dairy-free (and skip the chocolate chips).
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