If you love those little treats called Buckeyes that so many people make at Christmas, you are going to love these brownies! A chewy, fudgy gluten-free brownie gets topped by a creamy peanut butter layer, then glazed with a smooth layer of dark chocolate. They taste like a brownie and a Reese’s peanut butter cup together!
When I saw these brownies over at the blog Brown Eyed Baker, I knew I had to make these gluten-free. I noticed right away that she uses an adapted version of the yummy America’s Test Kitchen brownies, just like I do for my Chewy Brownies. That made this super easy as I could just use my brownie recipe as the base, since I’ve already perfected it. I’ve already made these twice, once with gfJules flour blend and once with Gluten Free Mama’s All-purpose Almond Blend Flour and both times they turned out perfect! I followed Brown Eyed Baker’s recipe for the filling, except that I opted for half & half to bump up the richness. For the chocolate-peanut butter glaze, I choose to go with a darker chocolate by using semi-sweet chocolate chips.
These are great at room temperature but are even more fudgy when chilled. They cut very nicely too.
I’m starting to think I might just need to add a whole page category on here just for all of my recipes that use chocolate and peanut butter. I just can’t get enough of that combo. This will be my third brownie recipe on the blog that combines those two flavors! I hope you all like that flavor combo as much as me!
- ⅓ cup Dutch-processed cocoa (I use Saco dutch/natural blend)
- ½ cup plus 2 tablespoons boiling water
- 2 oz. unsweetened chocolate, finely chopped (I use Baker’s squares)
- 4 tablespoons (1/2 stick) unsalted butter, melted
- ½ cup plus 2 tablespoons oil (I usually use corn or canola)
- 2 large eggs
- 2 large egg yolks
- 2 teaspoons pure vanilla extract
- 2½ cups (17½ ounces) sugar
- 1¾ cups good quality all-purpose gluten-free flour blend*
- 1/2 tsp. xanthan gum (omit if your flour blend already has xanthan or guar gum)
- ¾ teaspoon table salt
- Peanut Butter Layer:
- 3/4 cup creamy peanut butter (I used Jif Natural)
- 1/2 cup unsalted butter
- 1/8 tsp. salt
- 2 1/4 cup powdered sugar
- 2 Tbsp. half & half or whole milk
- 1 tsp. vanilla extract
- Chocolate Peanut Butter Glaze:
- 1 1/2 cups semi-sweet chocolate chips
- 1/3 cup creamy peanut butter (I used Jif Natural)
- Preheat oven to 350°. Make a foil sling for your pan: Cut 18″ length foil and fold lengthwise to 8″ width. Fit foil into length of 13×9″ baking pan (I recommend using a metal one), pushing into corners and up the sides of pan; allow excess to overhang pan edges. Cut 14″ length foil and fit into width of pan in the same manner, perpendicular to the first sheet. Spray foil with nonstick cooking spray.
- Make the Brownies: In a large, microwave-safe bowl, whisk cocoa and boiling water together until smooth. Add unsweetened chocolate and whisk until the chocolate is melted. If you need to, place the bowl in the microwave in 30 second increments to help melt the chocolate. Whisk in the melted butter and oil. Mixture may look curdled at this point and that’s okay! Add eggs, yolks, and vanilla extract, and continue to whisk until smooth and homogenous. Whisk in sugar until fully incorporated.
- In a small bowl, whisk together the gluten-free flour blend, xanthan gum, and salt. Stir the flour mixture into wet ingredients and mix with a rubber spatula until combined.
- Scrape batter into prepared pan and bake at 350° until toothpick inserted halfway between edge and center comes out with just a few moist crumbs attached, 30 to 35 minutes. Transfer pan to a wire rack and cool 1 hour.
- Make the Peanut Butter Layer: With your electric mixer, beat together the peanut butter, butter and salt on medium speed until smooth and creamy, about 2 minutes. Reduce the speed to low and alternate adding the powdered sugar and the half & half (or milk), mixing to combine after each addition. Add the vanilla extract, beat to combine, then increase the speed to medium-high and beat until completely smooth and creamy. Add extra half and half as needed to get it to a spreadable consistency. Using a spatula, spread the peanut butter mixture in an even layer over the top of the brownies. For this step, I spread it a bit, but then had better success using a sprayed piece of saran wrap or a sprayed food safe glove, and patting the mixture to cover the brownies completely.
- Make the Chocolate Peanut Butter Glaze: Melt together the chocolate chips and peanut butter in the microwave on 50% power, stirring every 30 seconds, until completely smooth and melted. Pour the mixture over the peanut butter layer and spread into an even layer with a spatula. Refrigerate for at least 30 minutes, or until set.
- When set, cut and serve! The foil sling makes it easy to pull them out and place on cutting board for easy cutting. These cut very nicely with a plastic bladed cutter. You can serve at room temperature or keep chilled.
*Feel free to try this with your preferred gluten-free flour blend, but I only guarantee a delicious, non-gritty result if you use one of the flours I recommend: gfJules gluten-free all-purpose flour or Gluten Free Mama's Almond Flour Blend!
Some links in this post are my referral links. Read my disclosure policy here. If you do decide to purchase something at Amazon or another retailer after following my link, I receive a small commission, at no additional cost to you, which I use to pay for web hosting and services for this blog.