Indulge your sweet cravings with our delectable Gluten-Free Peanut Butter Brownies, a symphony of rich chocolate and nutty peanut butter flavors. These brownies are not only gluten-free but also incredibly moist and fudgy, with a crispy crust that adds a delightful textural contrast. Our recipe includes variations to cater to different dietary preferences, including a vegan version for those who prefer plant-based treats. Additionally, we offer a keto-friendly adaptation for those following a low-carb lifestyle. With step-by-step instructions and a detailed video tutorial, baking these brownies is a breeze. Get ready to impress your friends and family with this irresistible gluten-free dessert that's sure to become a favorite.
Check out the recipes below so you can choose the best recipe for yourself!
GLUTEN-FREE PEANUT BUTTER TRUFFLE BROWNIES
Looking for a delicious dessert made using Betty Crocker® Gluten Free brownie mix? Then check out these peanut butter truffle brownies with semisweet chocolate chips topping.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h30m
Yield 16
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Make and bake brownie mix as directed on box, using butter, eggs and any of the pan choices-except line pan with foil, then grease foil on bottom only for easier removal. Cool completely, about 1 hour.
- In medium bowl, stir filling ingredients until smooth. Spread mixture evenly over brownie base.
- In small microwavable bowl, microwave topping ingredients uncovered on High 30 to 60 seconds. Stir until smooth; cool 10 minutes. Spread over filling. Refrigerate about 30 minutes or until set. Store covered in refrigerator.
Nutrition Facts : Calories 290, Carbohydrate 33 g, Cholesterol 50 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 9 g, ServingSize 1 Brownie, Sodium 135 mg, Sugar 31 g, TransFat 0 g
GLUTEN-FREE PEANUT BUTTER SWIRL BROWNIES
Gluten-free peanut butter swirl brownies are so easy to make. This recipe, which is loaded with peanut butter, makes the best dessert for any peanut butter cup lovers in your life.
Provided by Elizabeth
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F. Line an 8x8x2-inch pan with foil. Lightly grease the foil with nonstick cooking spray.
- Whisk together gluten-free flour blend, cocoa powder, and salt in a medium mixing bowl. Add the melted butter, sugar, eggs, and vanilla extract. Whisk until smooth. Batter will be thick.
- In another bowl, combine the peanut butter, granulated sugar, and egg. Mixture will be thick.
- Spread about half of the chocolate batter evenly into the pan. Drop large spoonfuls of peanut butter all over the chocolate batter. Using a knife, swirl the peanut butter batter into the chocolate batter. Drop the remaining chocolate batter on top. Swirl lightly with a knife.
- Bake until set, about 30 minutes. Allow brownies to cool in the pan and then cut into squares.
GLUTEN FREE PEANUT BUTTER BROWNIES
Steps:
- Preheat oven to 350 degrees. Line a metal 9x9 baking pan with aluminum foil, leaving an overhang on the sides to lift the finished brownies out. Spray the foil with non-stick cooking spray.
- In a large mixing bowl, whisk together the cocoa powder, sugars, salt, gluten free flour, and chocolate chips.
- Add the eggs, oil, and water to the mixing bowl and stir until combined.
- Using a rubber spatula, fold in the peanut butter cups.
- Transfer the batter to the prepared pan and smooth out.
- Drop tablespoons of peanut butter on top of the brownie batter. Using a table knife, draw lines through the batter, vertically and then horizontally, to create a swirled design.
- Bake for 25-30 minutes. Check the brownies after 25 minutes by gently shaking the pan. If the brownie wobbles in the middle, continue to bake for another 5 minutes.
- Place the pan of baked brownies on a wire rack to cool completely. Cut into squares and enjoy!
Nutrition Facts : ServingSize 1 brownie, Calories 362 kcal, Carbohydrate 45 g, Protein 7 g, Fat 20 g, SaturatedFat 11 g, Cholesterol 47 mg, Sodium 170 mg, Fiber 4 g, Sugar 33 g
PEANUT BUTTER STUFFED BROWNIES (GF)
Provided by Laura Strange (www.mygfguide.com)
Categories Gluten Free Recipe
Time 40m
Number Of Ingredients 7
Steps:
- Line and grease a 24cm square cake tin. Buttering the whole inside of the tin lightly and lining the base of the tin with greaseproof paper.
- Melt the butter and the chocolate together in a non-stick saucepan over a low heat. Keep the heat nice and low and stir occasionally until you have a lovely glossy pan of molten chocolate in front of you. Set aside and allow to cool slightly.
- Take a large bowl and add the eggs and sugar. Beat until they are well combined.
- Once the chocolate mix has cooled a little (it should still be warm, but you should be able to put your little finger in the chocolate mix without it burning you), pour the chocolate and butter into the egg and sugar bowl, stirring the mix quite vigorously as you pour. It is important that the chocolate mix is not hot (just warm) when you pour it, otherwise you risk cooking the eggs. Both mixes should be totally combined now.
- Sift the gluten free plain flour on top of the chocolate mix and fold it in as you go. Stir well until all the flour is fully combined and there are no little flour lumps remaining.
- Now pour HALF the brownie mix into the cake tin.
- Place the peanut butter in a bowl and microwave for 30 seconds. This will warm in gently and give a slightly runnier consistency.
- Pour 200g of the peanut butter (i.e. just keep a small amount in the bowl, which you can use to marble the top of the brownies) on the base brownie mix. No need to cover the brownie completely, but try to spread it around as much as possible.
- Next pour the remaining gluten free brownie mixture on top of the peanut butter layer.
- Dollop the remaining 25g of peanut butter onto the top of the brownie and draw a knife through the patches of peanut butter to marble and give a feathered pattern on top of the gluten free peanut butter brownies.
- Bake at 180C for 20-25 minutes for gluten free peanut butter brownies with a lovely squidgy centre - they will have a slight wobble to them when you take them out of the oven but you will see the top has begun to crack around the edges and the brownie will have risen slightly. If the mix is still quite sloppy, pop them back in for another 5-10 minutes. I like these gluten free peanut butter brownies to be dense and fudgy and tend to leave them to set fully overnight (or pop them in the fridge for an hour at least). If you prefer cakey brownies, you should cook for 35 minutes (but the fudgey ones are sooo much better).
- Then when the gluten free peanut butter brownie has fully set you can remove from the tin and chop into chunks. YUM.
GLUTEN-FREE PEANUT BUTTER BLONDIES
I converted these blondies to be gluten-free so that my family could enjoy a comforting dessert. We were really craving brownies one night, and this cakelike treat hit the spot! They're an enticing spin on gluten-free peanut butter chocolate chip cookies. -Becky Klope, Loudonville, New York
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the peanut butter, sugars and applesauce. Beat in eggs and vanilla until blended. Combine the flour, baking powder, xanthan gum and salt; gradually add to peanut butter mixture and mix well. Stir in chocolate chips and peanuts., Transfer to a 9-in. square baking pan coated with cooking spray. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into squares.
Nutrition Facts : Calories 176 calories, Fat 9g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 142mg sodium, Carbohydrate 22g carbohydrate (14g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges
DOUBLE-DECKER PEANUT BUTTER BROWNIES
These decadent, two-layer flourless brownies are easily customizable. You can use either almond butter or peanut butter in the bottom layer, and if you want to make them dairy-free, you can use coconut oil in place of butter. Top with chocolate chips, chopped pretzels, or any other crunchy snacks you have in the pantry.
Provided by Anna Stockwell
Categories Brownie Dessert Egg Vanilla Peanut Butter Butter Chocolate Wheat/Gluten-Free Dairy Free Kitchen Organization snack Coconut Almond Kid-Friendly Small Plates
Yield Makes 16
Number Of Ingredients 16
Steps:
- Make the Nut Butter Layer
- Preheat oven to 350°F. Line an 8x8" baking dish with 2 overlapping pieces of parchment paper, leaving at least a 2" overhang on 2 sides.
- Whisk eggs, brown sugar, salt, and vanilla in a medium bowl until well combined. Using a rubber spatula, stir in peanut butter until a smooth, thick batter forms. Scrape into prepared baking dish and spread in an even layer.
- Make the Cocoa Layer and Assemble
- Using an electric mixer or a stand mixer fitted with the whisk attachment on medium-high speed, beat eggs, granulated sugar, and brown sugar in a large bowl until mixture is light, smooth, and doubled in volume, 3-4 minutes. With mixer running on low speed, slowly beat in butter, then add vanilla and salt and beat to combine. Add cocoa powder and cornstarch. Beat on low speed, scraping down sides of bowl as needed, until incorporated. Increase speed to medium-high and beat until mixture is thick and holds its shape, about 30 seconds. Pour over nut butter layer and smooth top.
- Add your choice of toppings or leave top smooth-they're all good options.
- Bake brownie until top is puffed, glossy, and starting to crack, and the center is just set (it shouldn't jiggle when shaken, but the chocolate layer will still be very gooey), 25-30 minutes. Let cool.
- Remove brownie from pan using parchment overhang, then cut into 16 squares.
Tips for Making the Best Gluten-Free Peanut Butter Brownies:
- Use a high-quality gluten-free flour blend. This will ensure that your brownies have a consistent texture and rise properly.
- Be sure to measure your ingredients accurately. This is especially important for the gluten-free flour blend, as too much or too little can affect the texture of the brownies.
- Do not overmix the batter. Overmixing can make the brownies tough.
- Bake the brownies until a toothpick inserted into the center comes out with just a few moist crumbs attached. Overbaking will dry out the brownies.
- Let the brownies cool completely before cutting them into squares. This will help them to hold their shape.
Conclusion:
These gluten-free peanut butter brownies are a delicious and easy-to-make treat. They are perfect for any occasion, and they are sure to be a hit with everyone who tries them. So next time you are looking for a gluten-free dessert, give these brownies a try. You won't be disappointed!
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