If you want an intensely chocolatey, indulgent treat that still happens to be gluten free, these Gluten Free Peanut Butter Brownies are exactly that. Ultra fudgy with creamy peanut butter layers and chunks of peanut butter cups, they’re rich, decadent, and impossible to resist.
Even better: they taste so good that no one will guess they’re gluten free.
Why You’ll Love This Recipe
These brownies aren’t just a gluten free option — they compete with and often surpass classic fudgy brownies. They combine a rich chocolate base, a glossy crackly top, and layers of peanut butter for a balanced, irresistible dessert.
- Ultra-fudgy texture with gooey centers
- Shiny, crackly top from well-whisked eggs and sugar
- Generous layers of real peanut butter and chocolate
- Simple ingredients and straightforward method
- Perfect sweet-and-salty balance
Ingredients
- ½ cup melted unsalted butter
- 1 cup dark chocolate chips
- 1 cup coconut sugar or light brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 tablespoons dark cocoa powder
- ¼ cup gluten free flour
- ½ teaspoon sea salt
- 1 cup chopped peanut butter cups
- ⅔ cup all natural creamy peanut butter
Ingredient Breakdown
| Ingredient | Purpose |
|---|---|
| Butter + chocolate | Creates a rich, fudgy base |
| Eggs + sugar | Provide structure and the crackly top |
| Cocoa powder | Deepens chocolate flavor |
| Gluten free flour | Adds just enough structure without making it cakey |
| Peanut butter | Adds creaminess and contrast |
| Peanut butter cups | Offer pockets of texture and extra peanut-chocolate flavor |
Instructions
Preheat the oven to 350°F (175°C). Line an 8-inch square pan with parchment paper.
Combine the melted butter and dark chocolate chips in a heatproof bowl. Stir until smooth. If necessary, warm briefly in the microwave for 10–15 seconds and stir until fully melted. Set aside to cool slightly.
In a mixing bowl, whisk the coconut sugar and eggs vigorously for 2–3 minutes until the mixture is light and frothy. Stir in the vanilla extract.
Pour the melted chocolate mixture into the egg-sugar mixture and stir to combine.
Sift in the dark cocoa powder, gluten free flour, and sea salt. Fold gently until just combined — avoid overmixing.
Pour half the batter into the prepared pan and spread evenly.
Scatter the chopped peanut butter cups over the batter.
Spoon the creamy peanut butter over the peanut butter cups and smooth it into an even layer.
Top with the remaining brownie batter and smooth the surface.
Bake for 33–36 minutes, or until a toothpick inserted in the center comes out with moist crumbs (a little underbaked gives the fudgiest results).
Remove from the oven and let the brownies cool completely in the pan before slicing so the layers set and you get clean slices.
Pro Tips for Perfect Brownies
Whisk the eggs and sugar well to help form a shiny, crackly top.
Avoid overmixing after adding the flour to keep the texture dense and fudgy.
Slightly underbake if you prefer a very gooey center.
Use high-quality chocolate for a richer, more complex flavor.
Allow the brownies to cool fully before cutting to prevent them from falling apart.
Texture Guide
| If you want | Do this |
|---|---|
| Extra fudgy | Bake closer to 33 minutes |
| More set brownies | Bake closer to 36 minutes |
| Gooey center that slices neatly | Chill briefly before slicing |
Substitutions
For a dairy-free version, use dairy-free chocolate and dairy-free butter. Swap coconut sugar for brown sugar if you prefer a chewier texture. For a grain-free alternative, use an almond flour blend adjusted for volume.
Storage Tips
Store cooled brownies in an airtight container at room temperature for up to 3 days. Refrigerate for up to one week, or freeze tightly wrapped for up to two months. Thaw in the fridge or at room temperature before serving.
Frequently Asked Questions
Yes — use certified gluten free flour and verify that all packaged ingredients are labeled gluten free.
Yes. They still hold up well without the candy, but the chopped peanut butter cups add an extra layer of texture and flavor.
Cakey brownies are usually the result of overbaking or using too much flour. Measure ingredients carefully and check doneness early.
Choose an all-natural creamy peanut butter made from just peanuts and a little salt for the best flavor and texture.
You May Also Like
- Chocolate Peanut Butter Brownies
- Peanut Butter Swirl Brownies
- Reese’s Brownies
- Peanut Butter Brookies
- 4 Ingredient Brownies
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Get the Recipe:
Gluten Free Peanut Butter Brownies
Pin Recipe
Ingredients
- ½ cup melted unsalted butter
- 1 cup dark chocolate chips
- 1 cup coconut sugar or light brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 tbsp dark cocoa powder
- ¼ cup gluten free flour
- ½ tsp sea salt
- 1 cup chopped peanut butter cups
- ⅔ cup all natural creamy peanut butter
Instructions
-
Preheat oven to 350°F (175°C). Line an 8-inch square pan with parchment paper.
-
Melt butter with chocolate chips until smooth and set aside to cool slightly.
-
Whisk coconut sugar and eggs for 2–3 minutes until light and frothy, then stir in vanilla.
-
Combine the melted chocolate with the egg mixture.
-
Sift in cocoa powder, gluten free flour, and salt; fold gently until just combined.
-
Spread half the batter into the prepared pan.
-
Scatter chopped peanut butter cups over the batter.
-
Spread the creamy peanut butter over the candy pieces in an even layer.
-
Top with the remaining batter and smooth the surface.
-
Bake 33–36 minutes until a toothpick comes out with moist crumbs.
-
Cool completely before slicing for the best texture and clean cuts.
Notes
- If the chocolate and butter seize or thicken, warm briefly and stir until smooth.
- Use natural creamy peanut butter (just peanuts and salt) for the best flavor and texture.
- Whisking sugar and eggs well helps produce the signature shiny brownie top.
- Remove from the oven when a toothpick has moist crumbs to avoid overbaking.
- Cooling completely is essential because these brownies are very fudgy.
- Either homemade or store-bought peanut butter cups work well.