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
Units
Scale
- 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)