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!
Preheat the oven to 350º F and line an 8x8 baking pan with parchment paper. Set the baking sheet aside.
In a medium bowl, whisk together the flour, cocoa powder, sugar, salt, and baking powder.
In a separate medium bowl, add the oil, eggs, and vanilla and whisk until combined. 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 the peanut butter topping, 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.
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. Take the brownies out of the oven slightly undercooked for the best results. Allow the brownies to cool completely inside the pan before cutting.
Notes
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 a bit more bitter when I used cacao powder, so I recommend using cocoa powder.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.Nutrition information is approximate.