Gluten-Free Peanut Butter Brownies

These gluten-free peanut butter brownies make for a moist and chewy treat complete with deep chocolate flavors and swirls of smooth peanut butter in every bite. No one will believe they’re gluten free! This post contains affiliate links. Please see my disclosures.

It’s no secret that chocolate and peanut butter go hand-in-hand. Reese’s knew this when it married chocolate and peanut butter in its famous Reese’s Peanut Butter Cups, which are thankfully gluten free.

I combined these two delightful flavors into one simple and crave-able brownie dessert.

Below you’ll find my gluten-free peanut butter brownie recipe, which I can only describe as a moist and chewy brownie topped with whimsical peanut butter swirls.

This recipe is surprisingly simple to make and comes together quickly. I recommend making these luxurious chocolate brownies the next time your chocolate craving kicks into first gear.

Ingredients Needed

You’ll need the following ingredients to make the gluten-free peanut butter brownie batter:

• 1/2 cup gluten-free flour (74 grams Bob’s Red Mill 1-to-1 Gluten-Free Flour blend)
• 1/3 cup gluten-free cocoa powder (35 grams)
• 3/4 cup sugar (150 grams)
• 1/4 tsp salt
• 1/4 tsp baking powder
• 2 eggs (at room temperature)
• 1/2 cup coconut oil (or vegetable oil)
• 1 tsp vanilla

You’ll also need the following ingredients to make the peanut butter swirl topping. Do not add these ingredients to the batter.

• ⅔ cup peanut butter (smooth and creamy)
• ⅓ cup powdered sugar (35 grams)

How to Make Peanut Butter Brownies

Start by preheating your oven to 350º F and lining an 8×8 baking pan with parchment paper.

Whisk together the flour, cocoa powder, sugar, salt, and baking powder in a medium bowl.

In a separate medium bowl, add the oil, eggs, and vanilla and whisk until combined.

Now add the flour mixture to the egg mixture and mix well with your whisk or spatula until well combined. I recommend mixing the ingredients for 1-2 minutes for the best results.

Spread the brownie batter evenly into the parchment-lined pan.

To prepare your peanut butter topping, you’ll need to add the peanut butter to a small microwave-safe bowl, then microwave it on high for 30 seconds. Stir it, then add the powdered sugar and mix well until combined.

Place the warm peanut butter mixture in a piping bag (or plastic bag). Add lines or dollops of the peanut butter mixture to the top of the brownie batter, then use a butter knife to drag the peanut butter around the top of the batter to create lines and swirls.

Bake the brownies for 25-30 minutes. Do not overbake. You want them slightly undercooked so they’re extra chewy inside. A toothpick will likely contain a little brownie crumb on it. Allow the brownies to cool completely inside the pan before cutting.

You can cut the cooled brownies into 12 squares (or 9 squares for larger brownies) and enjoy. Store any leftover brownies in a sealed container for 3-4 days at room temperature.

FAQs & Substitutions

Flour: I used Bob’s Red Mill 1-to-1 Gluten-Free Flour blend for this recipe. You could use another one-to-one flour blend but make sure it includes xanthan gum. If not, add 1/4 tsp of xanthan gum to the recipe. Results may vary when using other gluten-free flour brands.

Cocoa Powder: The brownies tasted bitter when I used cacao powder. I recommend using cocoa powder instead.

Peanut Butter: I recommend using smooth and creamy peanut butter like Jif or Skippy. Avoid using peanut butter where the oil separates from the peanut butter.

Dairy-Free: This recipe is dairy-free as is. The flour blend I used doesn’t contain dairy, but some flour blends, like Cup 4 Cup, contain dairy (milk powder).

Egg-Free: I haven’t tested this recipe without eggs.

More Peanut Butter Recipes

Enjoy these recipes too:

• No-Bake Gluten-Free Peanut Butter Bars
• 4-Ingredient Chocolate Peanut Butter S’mores Bark
• No-Bake Gluten-Free Cookies with Chocolate, Peanut Butter and Oats
• Gluten-Free Peanut Butter Oat Bars
• Gluten-Free Peanut Butter Blossoms