One Bowl Gluten Free Peanut Butter Brownies Recipe!

This recipe for gluten free peanut butter brownies is the perfect fudgy brownie recipe. Packed full of peanut butter flavor, and you only need one bowl? It is hard to beat!

I love brownies. They are my favorite snack or dessert to keep in the freezer and pop one out whenever I am craving something chocolatey or sweet. These are my new favorite brownies. It was previously a tie between my raspberry white chocolate brownies, and my miso brownies. However, my husband lives for peanut butter so I decided to make these gluten-free brownies with creamy peanut butter. These brownies are perfect as a snack or for special occasions. I mean, who doesn't want chewy brownies?

⭐️ Tips, Tricks, and Alterations:

Peanut butter: First things first, you cannot use natural peanut butter for this recipe. The oil from natural peanut butter does not bake the way you want it to. It needs to be "normal" peanut butter. I like to use creamy peanut butter, I have not tried it with crunchy. 

Can I add peanut butter cups? Yes, you definitely can. If you want a peanut butter cups recipe check out my peanut butter chocolate cookies. 

Can I use substitutes for peanut butter? I have not made this recipe with anything other than peanut butter. Cashew Butter and Almond Butter might be too similar to organic peanbut butter. So it is possible it may not bake properly. 

Sweeteners: I use regular (caster) sugar in this recipe. I have not subbed in anything else like coconut sugar or maple syrup.

Flour: Not all gluten free flours are created equal. I understand that not all flours are available everywhere but my go to for brownies are King Arthur Gluten Free Measure for Measure flour (with xanthan gum). It is important to use a 1:1 flour mixture and not just an almond flour or an oat flour. 

Coffee can enrich flavor so if you want to add coffee powder to this recipe, be sure to use an instant coffee or instant espresso powder

You do not need to use an electric mixer for this recipe, I like to mix everything by hand. 

For best results, always follow the recipe card. 

I use milk chocolate chips mixed with melted butter as the base for my recipe. However, if you want a darker brownie, then you can use dark chocolate instead.

For clean slices, wipe your knife after each slice. 

Remember, gluten free baking can seem overwhelming when you first start. However, it gets easier the more you do it! Check out more recipes here to get your feet wet.

❤️ Why you will love these gluten free peanut butter brownies

It is hard not to eat the whole pan of these homemade brownies when they come out of the oven! It is a really easy recipe, it is all done in one bowl, and then you just pour the batter into a baking dish! They have the best texture. They are chew brownies that are packed with chocolatey flavor and peanut butter. They are perfect for any peanut butter lover and will no doubt become one of your favorite dessert recipes due to their fudgy centers and their simplicity.

📃 Ingredients for gluten free peanut butter brownies:

Butter: I use unsalted butter in my recipe but you can use salted if you would like to have some extra saltiness
Peanut Butter: ​See my notes on this in the tips and tricks section
Eggs: Eggs are one of the binding agents in this recipe
Chocolate Chips: I like to use dark chocolate in brownies. I like the flavor that it gives.
Cocoa Powder: I like to use both cocoa powder and dark chocolate in my brownies. The chocolate mixture helps with the fudgy aspect of the recipe. 
Vanilla Extract: Despite the fact that it is a chocolate based recipe, vanilla helps enhance those flavors.
White Sugar: Our sweetener for our recipe
Flour: I use a gluten free all purpose flour (specifically King Arthur Measure for Measure) but you can use whatever flour you like so long as it is all purpose. If it is gluten free, make sure it has xanthan gum in it. 

📖 How to make this fudgy gluten free brownie recipe:

Combining the Butter and Chocolate: In a large bowl (use a heatproof bowl) melt the butter in a microwave. Once the butter is completely melted, add the chocolate chips to the bowl and whisk together. They should all melt to form a beautiful chocolatey mix. 
Adding the Sugar, Vanilla, and Eggs: Whisk in the sugar. Then add the eggs one at a time and whisk until the batter thickens. Finally add the vanilla and whisk once more.
Mixing in the dry ingredients: Add the flour and cocoa powder to the brownie batter. Switch out the whisk for a spatula now and fold in the ingredients.
Baking: Set the oven to 350°F. Create a prepared pan by lining a baking dish (a square tin) with parchment paper (it is easier if you grease the bottom first with cooking spray). Place mixture into the baking dish and smooth the top with a rubber spatula or palette knife.
Add the Peanut Butter: Dollop the peanut butter on top of the batter and swirl with a knife. Place the baking dish onto the middle shelf of the oven. If you are using a 9×13, bake for 28 minutes. If you are using an 8×8 bake for 30-35 minutes. Check for doneness when removing from the oven with a toothpick. If you want them to cook up a bit more, place back in for 3 minutes at a time. Once they are done baking, let them cool on the counter completely (or place in the fridge) before cutting into them.

Note: If you want some extra saltiness to your brownies, use sea salt flakes on top or kosher salt before you put the lined tin into the oven. These would pair great with ice cream (a sweet cream or vanilla would be best).

If you want another great raspberry recipe, check out my blondie recipes! 
When you are done with this sweet treat, try some of my Chocolate Raspberry Tart.

⍰ How to store these gluten free peanut butter brownies:

I cut up the brownie so that it is more brownie bites but you can cut them how you like. you can either store them in an airtight container on the counter for 3-5 days. I personally suggest storing them on the counter as the fridge can dry out baked goods. (same with the fridge) or, you can store them in a freezer safe bag. In you choose to freeze them (they do great if you freeze them) you can store them for up to 3 months. Just mark on the bag when you froze them. When you want to eat them, take out of the freezer, leave on the counter until desired temperature. I like to freeze them as individual brownies, so, I would advise cutting them before freezing. 

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Did you love this recipe? If you did, let me know! And let others know too by leaving a comment and star rating. Reviews are incredibly useful in helping other people find my site and make my recipes. Thank you so much!
Laura 

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