Gluten-free peanut butter brownies are so easy to whip up, that I make them twice a month, and have been for many years! I LOVE them when they’re still warm and gooey! These are what I make when I’m craving a treat, but want to make something super easy! These gluten-free peanut butter brownies are truly unlike any others I’ve come across in the 30-some years I’ve been baking. The peanut butter flavor serves as a great base flavor but is not overwhelming and the predominant flavor is the chocolate. Loaded with chocolate chips, these brownies are gooey and melty chocolatey just out of the oven. After they set, they become perfectly chewy. I enjoy them both ways. I’m relentless in my pursuit of the “perfect” version of any recipe I try. If I try a recipe and it doesn’t turn out, I try another one and another one. Often, I’ll end up combining the best parts of several recipes to come up with my own perfect version. This recipe I’m sharing today came about exactly opposite! I actually started with this perfect recipe for peanut butter brownies, and trying other versions over the years has only solidified this one as my favorite! Similar recipes are usually called “Blondies”, and I find the dough base is lacking in flavor. The peanut butter in this base really makes these so good! The recipe for peanut butter brownies found its way to me via my 7th grade cooking class at junior high school! Surprised? Me too! I only wish I still could remember who my teacher was that year so I could send her a link to this blog post. That class really sparked my interest in baking and I cherished all of the recipes I was given in class, keeping several to this day. I can still remember just as class was ending the day we made these! It was the day we were learning about using a mixer, and what it meant to cream butter and sugar. When they were finished, we pulled the brownies out of the oven, cut them very quickly, and headed out of class with our still-hot brownies on a napkin. It is one of the very few good memories I have of those years. I am trying to block out the memory of what I looked like as I carried that yummy brownie: a 13 year old awkward girl with braces, mall bangs and pegged pants. I’d like to think that a lot has improved since I was 13 – my appearance and my cooking/baking skills sure have! And if you love this peanut butter and chocolate combo, be sure to make my gluten-free Buckeye Brownies next! Or try my gluten-free peanut butter pie recipe for a cool, creamy dessert. I’ve got my eye on these gluten-free brownie cookies from my friend Celeste and hope to make them soon! I hope you’ll give these gluten-free brownies a try. They were easy enough for 7th graders, and with just a little adaptation for gluten-free, they are easy enough for gluten-free bakers of all levels! Enjoy! 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. I've been making these gluten-free peanut butter brownies a couple times a month for 9 years! See notes for easy dairy-free substitutions. *If your gluten-free flour blend contains xanthan or guar gum then omit the xanthan gum called for in this recipe. To make dairy-free, just use your favorite non-dairy butter alternative, and use dairy-free chocolate chips or chunks from Enjoy Life. As always, be sure to double-check all of your ingredients to ensure they are gluten-free. If you’re looking for more yummy gluten-free brownie recipes, be sure to check out my Gluten-free Brownies Pinterest Board. Previous photo:Notes on ingredients for these gluten-free peanut butter brownies:
Gluten-free Peanut Butter Brownies Recipe:
Gluten-free Peanut Butter Brownies
Ingredients
Instructions
Notes
Pin this to your Gluten-free Dessert Pinterest board:
Yield: 12 brownies
Prep Time
10 minutes
Cook Time
40 minutes
Total Time
50 minutes
Beth Laderoute
Tuesday 5th of January 2021
I followed the recipe exactly as written, using Bob's Red Mill 1:1 flour. Texture is perfect, chewy not crumbly. They are delicious.
Ashley M.
Thursday 10th of September 2020
Oh my lanta! These were so good. It has now been a couple days and they are still soft and chewy. My differences: used a cast iron pan, reduced baking time to 12 to 15 minutes because I used the toaster oven not big oven, I only used better batter flour and lastly for the white sugar I used a sugar substitute from Wholesum Yum- allulose blend with monk fruit because my oldest has diabetes and this way he can eat more!
Trisha
Monday 27th of April 2020
I love when dessert also has protein. I feel so much better when the kids are not eating pure suggar
Teri
Saturday 25th of April 2020
Made these today and they are amazing! The gluten free recipe was so easy and I had all the ingredients in my house already so didnt have to buy more. So delicious! Thank You!
Gina
Wednesday 26th of February 2020
Love that these are a treat but still contain lots of protein to balance out the sugar