Gluten-free Buckeye Brownies
A chewy, fudgy gluten-free brownie gets topped by a creamy peanut butter layer, then glazed with a smooth layer of dark chocolate for an amazing dessert. Gluten-free buckeye brownies taste like a brownie and a Reese’s peanut butter cup together!
If you love those little treats called Buckeyes that so many people make at Christmas, you are going to love these gluten-free buckeye brownies!
When I saw these buckeye brownies over at the blog Brown Eyed Baker, I knew I had to make this Buckeye Brownie recipe 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 gluten-free Chewy Brownies. That made this super easy as I could just use my gluten-free brownie recipe as the base, since I’ve already perfected it.
I’ve made these multiple times now and believe these are the best Buckeye Brownies!
I followed Brown Eyed Baker’s recipe for the filling, except that I opted for half & half to bump up the richness.
Ingredients for Gluten-free Buckeye Brownies:
- Peanut Butter: Use a creamy peanut butter. I almost always use Jif Natural Creamy.
- Gluten-free Flour Blend: While most of the time I make these with gfJules flour blend, I have also tested this recipe with Gluten Free Mama’s All-purpose Almond Blend Flour
and with King Arthur Measure for Measure blend and they always turn out perfect! - For the chocolate-peanut butter glaze, I choose to go with a darker chocolate by using semi-sweet chocolate chips. If you’d prefer, you can use milk chocolate chips.
and with King Arthur Measure for Measure blend and they always turn out perfect!
How to make gluten-free Buckeye Brownies:
There are three layers to these Buckeye brownies. You’ll need to allow time for baking and cooling, then adding two layers and chilling before cutting. So make these early in the day you need them, or the day before.
First you’ll make the gluten-free brownie layer:
Next you bake that brownie layer and let it cool for one hour.
Then you’ll make the peanut butter layer and spread on top of the baked brownies.
The peanut butter layer is made by beating together peanut butter, unsalted butter, and salt and then adding powdered sugar, half and half, and vanilla extract.
Finally, you’ll make the peanut butter and chocolate glaze that goes on top.
This glaze is made by simply melting chocolate chips and peanut butter together in the microwave and stirring until smooth.
After you spread the peanut butter chocolate glaze on the brownies, I recommend placing the pan of finished gluten-free buckeye brownies in a refrigerator so they can set up before cutting.
These are great at room temperature but are even more fudgy when chilled.
They cut very nicely too once they’re chilled.
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. I hope you all like that flavor combo as much as me! If you do, be sure to check out my gluten-free peanut butter pie recipe too!
Also try these gluten-free peanut butter butterscotch cookies are so good if you love peanut butter, butterscotch and chocolate.
If you make these and love them, please come back and give this recipe a 5 star rating in the recipe card! Feel free to comment with tips or to share any successful substitutions you made.
Gluten-free Buckeye Brownie Recipe:
Gluten-free Buckeye Brownies
A chewy, fudgy gluten-free brownie gets topped by a creamy peanut butter layer, then glazed with a smooth layer of dark chocolate to make these gluten-free buckeye brownies.
Ingredients
Brownies:
- â…“ 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
- 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)
Instructions
- 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.
Notes
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.
If the gluten-free flour blend you use already has xanthan gum or guar gum in it, then omit the xanthan gum called for in this recipe.
Old photo from May 2013 when I first posted this recipe:
I hope you and your family enjoy these gluten-free brownies with peanut butter and chocolate as much as my family does!
I have come across several variety of brownies and have tried quite a number of them. I haven’t seen a recipe that has peanut butter in it. This must taste amazing.
This is really a beauty. What other variety of brownies do you have up your sleeve?
Just made these for my son-in-law for his birthday and he said they were even better than his Aunt’s peanut butter balls which apparently taste just like Reeses peanut butter cups. He just loved them. I did use a gluten free brownie mix (as one reviewer suggested) but followed your recipe other than that. These are dense and rich. This will be his birthday treat from now on. Thanks so much for the recipe 🙂 These were a hit with everyone!
I absolutely LOVE your recipes!! However, I was wondering if you ever have substituted the whole milk for those of us that can’t have dairy in addition to no gluten. Can’t wait to try this…
Is there a way to replace all the egg in the recipe? These sound awesome, but I can’t have eggs.
Thanks!
Made these late last night as a back-up plan for one of my desserts for a wine and chocolate event. Although I’ve recently gone gluten free and that is why I saved this recipe I made them with regular flour. I can’t wait to try them with gluten free flour so I can eat them!!! A HUGE hit!!! I look forward to trying more of your recipes!
Made these late last night as a back-up plan for one of my desserts for a wine and chocolate event. Although I’ve recently gone gluten free and that is why I saved this recipe I made them with regular flour for this event.. I can’t wait to try them with gluten free flour so I can eat them!!! They were a huge, huge hit!!!! Need to look through all of your recipes!!
These are ridiculously good!!!
Is there something I can substitute in for the dairy? Thanks!
Can this recipe be made vegan? I would love to share it wuith friends with special diets 🙂 thanks
This looks so amazing! I can’t wait to try it at home!
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!
Megan,
I’m glad you did too! Hope you can make them again soon!
According to my mother, these are “sinful.” These have become my go-to treats to take to any gathering. Well done!
Tricia,
Glad that your mother likes them and you’ve got a good go-to treat recipe now! Thanks for your comment!
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!
Jaime,
Vegetable oil will work just great in this. Enjoy!
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. 🙂
Rebecca,
Thanks so much for this comment! I’m thrilled to hear that they went over so well with everyone! Your daughter is so sweet to make these for you!
Can these be frozen?
Dee, I’ve never frozen these but don’t think I would recommend it if you want them to look nice. I’d worry about the layers and the chocolate topping sticking.
Georgous very tasty special triple layered brownies. I made them 3 times already & they are so gooooodddd.
Yay Sophie! So glad you liked them and so thankful you came back to comment to let me know! Happy baking!!
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.
Gretchen,
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!
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
Thanks Connie! Hope you’ve had a chance to try this out!
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! 🙂
Emily,
Thanks so much for stopping by to rate and comment on the recipe. I appreciate you mentioning your substitutions. It is so good to know that it turned out great your way. Glad you enjoyed them! ~Michelle
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!
Evelyn,
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!
@Evelyn, I also used a gluten free brownie mix(Krusteaz) and these came out amazing! My daughter brought some in to work and everyone loved them. Three people asked for the recipe so I changed it from gluten free to “regular” ingredients for them. Either way, they turn out great. Great tip and cuts the prep time in half 🙂