Go Back
–+ servings
Top-down view of sixteen chocolate brownies with a swirled peanut butter topping, arranged in a grid on parchment paper.

Gluten Free Peanut Butter Brownies

This gluten-free brownie recipe features rich cocoa and a creamy peanut butter swirl that melts in your mouth with every bite. With just a handful of ingredients and a few simple steps, you'll have delicious brownies on your dessert table in less than an hour!
Prep Time 10 minutes
Cook Time 35 minutes
Cooling and Resting Time 10 minutes
Total Time 55 minutes
Servings 12

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.
  • Whisk in the eggs one at a time for at least a minute each. Then add the salt and vanilla.
  • 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.
  • 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.
  • 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

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).