Gluten Free Peanut Butter Brownies
These Gluten Free Peanut Butter Brownies are moist, fudgy, grain-free, and flourless! Between the chocolatey flavor and the marbled peanut butter, this will be your favorite dessert!
Some things just go together, especially chocolate and peanut butter! I’m not sure who came up with that combination but I sure am glad they did! Today I am combining two of my favorite ingredients to make the best batch of brownies you have ever tasted!
In a rich dessert like this, I chose to make the peanut butter marbled rather than a straight layer like other recipes you may see. I feel like the flavor is more evenly dispersed and not too overpowering. There is peanut butter mixed into the actual batter, but no distinct layer.
If you really want to jazz your brownies up, you could swirl in some different toppings like raspberry jam, white chocolate, cake batter, or even tahini! And if you are obsessed with brownies like me, don’t forget to check out some of my other favorites!
- Healthy Chocolate Protein Brownies
- Flourless Vegan Pumpkin Brownies
- Vegan Sweet Potato Brownies | Made With Oat Flour!
- Super Fudgy Date Brownies – Gluten-free, No Added Sugar
Ingredients for Gluten Free Peanut Butter Brownies
eggs
baking soda
pinch of salt
Tips and Recipe Notes
To truly keep this brownie recipe gluten-free, be sure to inspect your chocolate! Lily’s is great because they are certified gluten-free and use the best ingredients as possible.
Because we aren’t using flour, prepare for your batter to be really sticky!
Using a wet silicone spatula helps to spread the batter evenly.
Be careful not to overbake, because you want them to be ooey-gooey and they continue to cook even while they are cooling.
How To Make Peanut Butter Brownies
Start by preheating your oven and lining your baking pan. We are using an 8×8 pan so if you use a large size, they will cook the same but will be thinner.
Combine all of the wet ingredients and stir together, then slowly add in the dry ingredients. Save the chocolate chips for last and fold them in.
Swirl some peanut butter on the top if you wish, and bake! At the 20 minute mark, check your brownies with a toothpick and see if they are done!
Let them cool slightly before cutting! If you have any left you can freeze them for up to 3 months or store them in an airtight container for up to 4 days.
What is the Best Peanut Butter to Use?
As always, I am using natural peanut butter. Typically recipes that contain more flour they often recommend only using processed food because of the texture after it cooks. But these brownies are SO good, so definitely use natural if you would like!
Can You Substitute a Different Nut Butter?
Yes! If you want to try making these brownies with almond butter, sun butter, or cashew butter please do! I love seeing how you guys switch things up, so tag me on Instagram if you try one of these instead of peanut butter.
Can You Make These Peanut Butter Brownies Vegan?
We haven’t tested this recipe as vegan friendly, but you could try swapping the eggs for flax eggs and see how they come out!
PIN ME FOR LATER
If You Love Chocolate and Peanut Butter Try These:
- Chocolate Peanut Butter Cookie Dough Bars With Oatmeal (Vegan, Gluten-free)
- Healthy Peanut Butter Blondies With Oat Flour
- High Protein & Gluten-free Peanut Butter Blossoms
- Healthy Peanut Butter No Bake Brownie Bites | Vegan + Gluten Free
Gluten Free Peanut Butter Brownies
Ingredients
- 2 eggs
- 1/4 cup maple syrup
- 1 cup peanut butter
- 1/2 tbs coconut oil melted and cooled
- 1/3 cup coconut sugar
- 1 teaspoon vanilla extract
- 1/3 cup cocoa powder
- 1 tbs coconut flour
- 1/2 tsp baking soda
- pinch of salt
- 1/2 cup chocolate chips
Instructions
- Heat oven to 350F and line an 8x8 square baking pan with parchment paper.
- In a large bowl, combine wet ingredients until well mixed. Fold in dry ingredients - it will be very sticky! Stir in chocolate chips.
- Spread batter evenly in pan. It helps to get a silicone spatula wet and spread the batter flat.
- Optional: i added a peanut butter swirl on top by putting little dollops of peanut butter on top and running a knife in a swirl pattern.
- Bake for 20-24 minutes or until the toothpick comes out with a few wet crumbs. You want them gooey, so don't over bake them!
- Let brownies cool, slice and enjoy!
Just made these and they are incredible! Thanks!
I have to make these 2 batches at a time for my friends and family !
These were so delicious! I did make one sub; I put 3/4 cup peanut butter in the batter and swirled the remaining 1/4 on top. This made it have a lighter and cakey texture instead of fudgy, but still SO good, especially with a scoop of vegan vanilla ice cream! Thanks for the delicious recipes
These are so so good! I actually only used 3/4 cup of peanut butter in the batter and swirled the remaining 1/4 cup on top. With this substitution, it came out more light and cakey, rather than fudgy but still delicious, especially with a scoop of vegan vanilla ice cream!
The comment from my 8 year old….”these brownies are NEXT LEVEL.” I think that means he loves them! I used honey because we were out of maple syrup and they were fabulous…and I’m not even a brownie person! Had them with ice cream last night and plain today and would definitely recommend them both ways! Thanks!
Haha yay!! That makes me so happy to hear. So glad you both enjoyed them 🙂 Thanks for the review!