The Best Fudgy Gluten Free Peanut Butter Brownie Recipe – Easy!
This Easy Gluten Free Peanut Butter Brownie Recipe is a classic, rich, chocolaty brownie recipe with creamy peanut butter. The peanut butter is swirled through the batter before baking, creating fudgy brownies with lots of peanut butter and deep chocolate flavor!
Table of contents
- Recipe Ingredients for Gluten-Free Peanut Butter Swirl Brownies
- Ingredient Notes
- How To Make Gluten Free Peanut Butter Brownies – Step by Step
- Storage
- Additions and Substitutions
- I hope you loved this Gluten-Free Peanut Butter Swirl Brownie Recipe! If you did, let others know by leaving a comment and star rating. Thank you!
I have a fantastic Gluten-Free Facebook Group, and one of the members asked me if I had a gluten-free brownie recipe with a peanut butter swirl. I knew I needed to create one straightaway! This gluten-free peanut butter brownie recipe is delicious when served warm with a scoop of vanilla ice cream. It is my favorite gluten-free brownie recipe. When you are on a gluten-free diet having recipes like this one is always a win!
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What you’ll love about this recipe:
Recipe Ingredients for Gluten-Free Peanut Butter Swirl Brownies
You’ll need the following simple ingredients to make this Gluten Free Brownie Recipe
- Gluten-Free All Purpose Flour
- Baking Powder
- Sea Salt
- Unsweetened Cocoa Powder
- Butter (unsalted)
- Oil – We used Avocado oil, but any neutral will work
- Granulated white sugar
- Eggs
- Milk Chocolate Chips
- Pure Vanilla Extract
- Creamy Peanut Butter (no stir peanut butter)
- Coarse Sea Salt to sprinkle on top of the brownies. (optional)
Ingredient Notes
- We used King Arthur Measure for Measure All Purpose Gluten-Free Flour. You can also use Bob’s Mill or your favorite all-purpose gluten-free flour blend.
- We used Guittard Milk Chocolate Chips (they are gluten-free chocolate chips). You can also use semi-sweet chocolate chips or even dark chocolate chips.
- Versatile Baking: Perfect 1:1 substitute for wheat flour in non-yeasted recipes, ideal for gluten-free cookies, cakes, muffins, and pancakes. Simplify your gluten-free baking with this all-purpose flour alternative.
- Nutrient-Fortified: Enriched with iron, calcium, and vitamin B, this King Arthur gluten free flour blend ensures you don’t miss out on essential nutrients. Enjoy delicious baked goods without compromising on nutrition.
- Certified Quality: Non-GMO Project Verified, Certified Gluten-Free by GFCO, and Kosher certified. Trust in the quality and safety of this meticulously tested flour blend for all your gluten-free baking needs.
- Convenient Packaging: Comes in a 3-pound resealable bag, ensuring freshness and easy storage. The perfect size for frequent bakers or those new to gluten-free cooking. Measure and pour with ease, keeping your pantry organized and your flour fresh.
- Trusted Brand: King Arthur Baking Company, founded in 1790, is America’s oldest flour company. As a 100% Employee-Owned business, we’re committed to providing the highest quality baking products and inspiring recipes for our customers
How To Make Gluten Free Peanut Butter Brownies – Step by Step
- Preheat the Oven to 350 degrees F.
- Line a 9×9 inch pan with parchment paper.
- Combine gluten-free flour, baking powder, salt, and cocoa powder in a large mixing bowl. Whisk to combine.
4. In a saucepan, combine butter, oil, and 3/4 cup sugar. Heat over medium-low heat, stirring constantly with a wooden spoon, until the butter is melted and blended with the sugar and the oil. Remove from heat and cool to room temperature.
5. Mix eggs, vanilla, and the remaining sugar in a separate large bowl until smooth.
6. Add the dry ingredients and the chocolate chips to the wet ingredients. Stir with a rubber spatula until combined. Do not overmix.
7. Pour the brownie mixture into the prepared pan. Smooth the top. Dollop the Peanut Butter on top and swirl with a butter knife.
8. Bake in the center rack of the oven for 30 – 40 minutes. They will have a shiny top with cracks. Check for doneness with a toothpick starting at 30 minutes. Be careful not to overbake.
9. Remove the brownies from the oven and let them cool for 30 minutes before cutting.
Tips
- Bake brownies until a toothpick come out clean. Start checking at 30 minutes. This is a very fudgy brownie.
- For best results use no stir peanut butter. All natural peanut butter might be too runny and brownies won’t firm up.
Storage
Store in an airtight container on the counter for up to 3 days.
Additions and Substitutions
- Add some peanut butter cups
- Use cashew butter
- You can use crunchy peanut butter
- You can also use substitute almond butter for the peanut butter
I hope you loved this Gluten-Free Peanut Butter Swirl Brownie Recipe! If you did, let others know by leaving a comment and star rating. Thank you!
Our Favorite
Other Recipes You Might Enjoy!
The Best Fudgy Gluten-Free Peanut Butter Brownies
This Easy Gluten-Free Peanut Butter Brownie Recipe is a classic, rich, chocolaty brownie recipe with peanut butter swirled through the batter before baking. It’s a perfect easy dessert recipe to share with friends and family.
- Prep Time: 15 Minutes
- Cook Time: 30 Minutes
- Total Time: 45 Minutes
- Yield: 9 1x
- Category: Desserts
- Method: Bake
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 cup of Gluten Free All Purpose Flour (We used King Arthur All Purpose Measure for Measure Gluten-Free Flour)
- 1/2 Teaspoon Baking Powder
- 1/2 Teaspoon Sea Salt
- 1/2 cup Unsweetened Cocoa Powder
- 2 Sticks of Butter (unsalted)
- 3 Tablespoons of Avocado Oil (any neutral oil will work)
- 1 and 1/2 cups of Granulated White Sugar (divided)
- 2 Large Eggs plus one Egg yolk
- 1 cup Milk Chocolate Chips (we used Guittard Milk Chocolate Baking Chips)
- 1 Teaspoon Pure Vanilla Extract
- 1/4 cup no-stir peanut butter
- Coarse Sea Salt to sprinkle on top of brownies
Instructions
- Preheat the Oven to 350 degrees F.
- Line a 9×9 inch pan with parchment paper.
- Combine gluten-free flour, baking powder, salt, and cocoa powder in a large mixing bowl. Whisk to combine.
- In a saucepan, combine butter, oil, and 3/4 cup sugar. Heat over medium-low heat, stirring constantly with a wooden spoon, until the butter is melted and blended with the sugar and the oil. Remove from heat and cool to room temperature.
- Mix eggs, vanilla, and the remaining sugar in a separate large bowl until smooth.
- Add the dry ingredients and the chocolate chips to the wet ingredients. Stir with a rubber spatula until combined. Do not overmix.
- Scrape the brownie mixture into the prepared pan. Smooth the top. Dollop the Peanut Butter on top and swirl with a knife.
- Bake in the center rack of the oven for 30 – 40 minutes. They will have a shiny top with cracks. Check for doneness with a toothpick test starting at 30 minutes.
- Remove the brownies from the oven and let cool for 30 minutes before cutting.
Notes
- We used King Arthur Measure for Measure All Purpose Gluten-Free Flour. You can also use Bob’s Mill or your favorite all-purpose gluten-free flour blend.
- We used Guittard Milk Chocolate Chips (they are gluten-free chocolate chips)
Absolutely decadent! Loved this recipe!
Thank you!!
This is the best gluten free brownie recipe I’ve ever tried! So fudgey, just like you want in a brownie! Not to mention peanut butter + chocolate is an unbeatable combo. This will absolutely be my go-to brownie recipe!