Buckeye Brownies {Gluten-free}

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Gluten-free Buckeye BrowniesIf 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!

4.9 from 7 reviews
Buckeye Brownies {Gluten-free}
A chewy, fudgy gluten-free brownie gets topped by a creamy peanut butter layer, then glazed with a smooth layer of dark chocolate!
Recipe from:
Recipe type: Bars & Brownies
  • Brownies:
  • 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)
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
As always, be sure to double-check your ingredients for gluten.
*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!

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  1. Evelyn says

    I found this on Pinterest and made it last weekend. I used a boxed gluten free brownie mix instead of making my own from scratch but I did do the peanut butter layer and chocolate peanut butter layer according to the recipe. It was scrumptious! I can’t stop eating it! I love that it has the perfect balance of chocolate and peanut butter. Next time I will give the leftovers to others because I couldn’t resist eating the rest of it… And low calorie…. It is not! So worth it though!

    • says

      Good thinking to use a brownie mix to cut the prep a bit. I’m so glad you loved it! I found them to be very addicting as well and had to pass the leftovers out so I wouldn’t eat them all too!
      Thanks for taking the time to comment and rate the recipe. I appreciate it!

  2. Emily says

    Absolutely delicious! I substituted almond butter for the peanut butter and used Namaste gluten-free all-purpose flour and they came out perfect…the brownies disappeared almost as soon as I removed them from the pan. I’ll definitely make this again! :)

  3. Connie says

    I enjoy reading your gluten free recipes. Since I have celiac disease it is hard to find really good recipes and can’t wait to try this one. Thanks

  4. Gretchen says

    These looks so yummy….cannot wait to try them! You make so many yummy things! I love everything I have tried so far.
    However, we gotta get you out of this corn/canola oil phase. I notice you use it in many of your recipes. It isnt good for you…bad bad stuff! I use Coconut Oil in most of my baking recipes, unless it calls for butter, then I use that. Both are very good for you!

    Trader Joes has a good price for Coconut Oil, however, for tons of baking, then order the big bucket from Tropical Traditions, wait for their free shipping sale, it is the best method to use for saving money with them.

    • says

      You did a great job of bringing up the oil issue! You might notice that I use oil pretty sparingly on my blog, as I much prefer to use butter, so that’s why I haven’t experimented much with the other oils.I actually just bought coconut oil so I can start using it in my recipes. As I test out recipes with it, and it is successful, I’ll be updating my recipes to show it as a good choice. I don’t like to list ingredients in a recipe unless I’ve tested it myself. I appreciate the suggestion, for sure!
      I’m so glad you’ve liked everything you’ve tried so far! I try hard to get my recipes just perfect before posting them.
      Thanks again for commenting! Happy Baking!

  5. Rebecca says

    My daughter made these for our Independence Day family gathering so I would have a gluten free dessert. Of all the goodies on the table these were the hands-down favorite of the entire clan….. proof positive that gluten free doesn’t mean taste free. Five star fabulous for sure. :)

  6. Jaime says

    Have you made these with anything in place of the corn or canola oil? I’m wondering if maybe vegetable oil will work since I don’t like to use corn or canola oil? Thanks!

  7. Tricia says

    According to my mother, these are “sinful.” These have become my go-to treats to take to any gathering. Well done!

  8. Megan says

    I almost just made the bottom brownie part and left it at that– the brownie layer alone is so good!!! However, I am glad I followed your recipe and added the other two layers. AMAZING! :) Thank you!

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