Go Back Email Link
–+ servings
stacked peanut butter swirl brownie gluten free
5 from 2 votes

Gluten Free Peanut Butter Swirl Brownies

Makes: 16 brownies
Print Pin
Prep Time: 15 minutes
Cook Time: 35 minutes
These 12 ingredient Gluten Free Peanut Butter Brownies only take 15 minutes to prepare, and are such a perfect dessert to share with friends and family.
Recipe by Dalya Rubin

Ingredients
 

  • ¼ cup cocoa powder, I recommend Hershey's brand
  • 5 ounces semisweet or bittersweet chocolate, roughly chopped
  • 6 tablespoons plant based unsalted butter (or dairy butter), cut into small cubes
  • ¼ cup neutral oil, such as vegetable, grapeseed, canola oil or avocado oil
  • ½ cup granulated sugar
  • ½ cup packed brown sugar, light or dark
  • 1 large egg, at room temperature
  • 2 large egg yolks, at room temperature
  • 2 teaspoons pure vanilla extract
  • ¼ cup gluten free flour blend, I prefer Bob’s Red Mill 1 to 1 Gluten Free Baking Flour
  • ¼ cup finely ground blanched almond flour
  • ¼ cup tapioca flour/starch
  • ½ cup creamy peanut butter, divided

⭐️ Before you begin! If you make this, will you do me a huge favor afterwards and leave a review and rating letting me know how you liked this recipe? This helps my small business thrive so I can continue providing free recipes and high-quality content for you.

Instructions
 

  1. Preheat the oven to 350°F and line an 8” x 8” square baking pan with parchment paper. Set aside. 
  2. In a small bowl whisk together ¼ cup boiling water with the cocoa powder. Set aside. 
  3. Fill a medium pot with 1-inch of water and set a heatproof bowl on top (the water should not be able to touch the bowl). Bring the water to a simmer, then turn to low heat. 
  4. To the heatproof bowl add the chopped chocolate, water-cocoa mixture, plant-based butter & oil. Mix until completely melted. 
  5. Once chocolate is melted, turn the stovetop off. Carefully remove the heatproof bowl from the pot and set onto a towel on the counter. Allow to cool slightly, about 3-5 minutes.
  6. Next, mix both sugars into the chocolate mixture. Then, beat in the egg & egg yolks, along with vanilla extract. 
  7. Stir in the gluten free flour, almond flour & tapioca. Mix until flour is no longer visible, about 1 minute. 
  8. In a microwave safe bowl, melt the peanut butter for about 20 seconds until thin and soupy. 
  9. Mix half of the melted peanut butter into the chocolate mixture, until no longer visible. Save the remaining peanut butter for later. 
  10. Pour the brownie batter into the prepared pan and spread into an even layer.
  11. Drizzle the remaining melted peanut butter over the brownie batter. Use a knife to swirl the peanut butter through the batter, creating a marbled texture. 
  12. Bake the brownie for 30-35 minutes for a super fudgy brownie or up to 45 minutes for a less fudgy brownie.
  13. After baking, allow to cool completely and place in the fridge for up to 1 hour before slicing and serving. Enjoy!

Test Kitchen Notes

  • Both  semisweet or bittersweet chocolate work perfectly. You can choose whichever you like best!
  • I prefer to use a chocolate bar rather than chocolate chips. Chocolate bars have less stabilizers and tend to be a bit higher quality. 
  • You can use dairy butter if you like instead of the vegan option. 
  • Be careful not to over mix the batter otherwise it can become tough from mixing the eggs too much. 
  • Feel free to use smooth or chunky peanut butter. I used smooth peanut butter here but either option will work!

Nutrition

Serving: 1serving, Calories: 253kcal, Carbohydrates: 24g, Protein: 4g, Fat: 17g, Saturated Fat: 5g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 35mg, Sodium: 86mg, Potassium: 140mg, Fiber: 2g, Sugar: 17g, Vitamin A: 48IU, Vitamin C: 0.04mg, Calcium: 48mg, Iron: 1mg

Did you make this?

I'd love to hear your thoughts! Leave a review of your creation below!
Rate this Recipe