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One Bowl Gluten Free Peanut Butter Brownies Recipe!
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5 from 2 votes

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!
Prep Time5 minutes
Cook Time35 minutes
Total Time40 minutes
Course: Baked Goods, Dessert
Cuisine: North American
Diet: Gluten Free, Vegetarian
Servings: 16 Brownies
Calories: 215kcal
Author: Laura Sirkovsky-Kauffman

Equipment

  • 1 8x8 Pan
  • 1 Large Bowl
  • 1 Whisk
  • 1 Spatula
  • 1 Spoon / Knife
  • Parchment Paper

Ingredients

  • ½ Cup Flour I use gluten free King Arthur Measure for Measure in this recipe (with xanthan gum)
  • ¼ Cup Cocoa Powder
  • 1 teaspoon Vanilla Extract
  • 3 Large Eggs
  • 1 Cup Sugar
  • ½ Cup Peanut Butter Creamy (do not use organic)
  • 1 Cup Chocolate Chips I used semi-sweet but you can use dark or milk chocolate
  • 8 tablespoon Unsalted Butter

Instructions

  • 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.

Notes

See the tips and tricks section.

Nutrition

Calories: 215kcal | Carbohydrates: 27g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 50mg | Sodium: 26mg | Potassium: 93mg | Fiber: 1g | Sugar: 22g | Vitamin A: 226IU | Calcium: 21mg | Iron: 1mg