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Gluten Free Peanut Butter Brownies stacked
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Best Gluten Free Peanut Butter Brownies

These Gluten Free Peanut Butter Brownies, inspired by Claire Saffitz's Brownies are a must-try for any peanut butter & chocolate lover!
Prep Time20 mins
Cook Time35 mins
Course: Brownies
Cuisine: American
Servings: 16 brownies
Calories: 253kcal
Author: Dalya Rubin

Ingredients

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

Instructions

  • Preheat the oven to 350°F and line an 8” x 8” square pan with parchment paper. Set aside. 
  • In a small bowl mix 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 ten 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: 1Brownie | 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: 1mg | Calcium: 48mg | Iron: 1mg