Gluten Free Peanut Butter Swirl Brownies
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.
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Servings: 16 brownies
Calories: 253kcal
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
Instructions
- Preheat the oven to 350°F and line an 8” x 8” square baking pan with parchment paper. Set aside.
- In a small bowl whisk together ¼ cup boiling water with the cocoa powder. Set aside.
- 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.
- To the heatproof bowl add the chopped chocolate, water-cocoa mixture, plant-based butter & oil. Mix until completely melted.
- 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.
- Next, mix both sugars into the chocolate mixture. Then, beat in the egg & egg yolks, along with vanilla extract.
- Stir in the gluten free flour, almond flour & tapioca. Mix until flour is no longer visible, about 1 minute.
- In a microwave safe bowl, melt the peanut butter for about 20 seconds until thin and soupy.
- Mix half of the melted peanut butter into the chocolate mixture, until no longer visible. Save the remaining peanut butter for later.
- Pour the brownie batter into the prepared pan and spread into an even layer.
- 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.
- Bake the brownie for 30-35 minutes for a super fudgy brownie or up to 45 minutes for a less fudgy brownie.
- After baking, allow to cool completely and place in the fridge for up to 1 hour before slicing and serving. Enjoy!
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