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These Fudgy Peanut Butter Brownies are chewy gluten-free brownies swirled with creamy peanut butter and loaded with peanut butter cups. It’s a chocolate and peanut butter dessert that no one can resist!
Looking for more gluten-free brownies? Try these Bailey’s Fudge Brownies and my Gluten Free Rocky Road Brownies!
Why You’ll Love This Peanut Butter Brownie Recipe
Delicious Details
- Cuisine Inspiration: American
- Primary Cooking Method: Oven
- Dietary Info: Gluten-free
- Skill Level: Easy
Peanut butter brownies put a chocolate-and-peanut butter spin on my favorite Gluten Free Brownies! Moist, fudgy, loaded with creamy peanut butter cups, and swirled with even more peanut butter, this brownie recipe is impossible to resist. Here’s why:
- Swirled with peanut butter. These flourless brownies have an extra gooey, chocolate intensity, swirled with creamy peanut butter. You’ll love the salty, peanutty contrast to the sweet, fudgy brownie.
- Packed with peanut butter cups. Of course, these peanut butter brownies are scattered with chunks of peanut butter cups for texture, and, you know, even more chocolate and peanut butter!
- Gluten-free. This brownie recipe replaces flour with almond meal, for an epic gluten-free dessert that has double the chocolate and double the peanut butter.
- Easy to make. These gluten-free brownies are so simple to make with your basic baking
- ingredients. They’re perfect to whip up for potlucks, bake sales, or just because.
This recipe is a wonderful delight to my family! I have 2 Celiacs, 1 who is to avoid gluten and 1 who can eat seemingly whatever, and these brownies are delicious and asked for by all! Thank you, Brianne, for developing it and sharing it for our enjoyment! – Katie
Reese’s Brownies Ingredients You’ll Need
Here’s a quick overview with some notes on what you’ll need to make these gluten-free chocolate brownies with peanut butter. Scroll to the recipe card at the bottom of the post for a printable ingredients list.
- Chocolate Chips: Semisweet chocolate chips, dark chocolate chips, or any kind that you’d like.
- Butter: I recommend unsalted butter. If you use salted butter, consider leaving out the salt that comes later in the recipe.
- Eggs
- Sugar
- Cocoa Powder: You’ll want to use natural unsweetened cocoa powder.
- Almond Meal: Almond meal is made from ground almonds and it’s a great alternative to flour in gluten-free dessert recipes.
- Salt
- Vanilla: For the best flavor, use real vanilla extract and not imitation vanilla.
- Peanut Butter: Make sure to use shelf-stable, creamy peanut butter. Natural peanut butter tends to separate due to the oil.
- Peanut Butter Cups: Use Reese’s Peanut Butter Cups or your favorite store brand. Chop them up coarsely before you start.
Are Peanut Butter Cups Gluten-Free?
Hershey states on their website that their peanut butter cups are gluten-free, except for the specialty shapes that they release for holidays. Regular or Reese’s Minis are fine to use, and I also use Justin’s Peanut Butter Cups, which are certified gluten-free. For more details, you can read my article, Are Reese’s Gluten Free? However, always consult with your healthcare provider if you have concerns.
How to Make Peanut Butter Brownies
These peanut butter brownies couldn’t be easier to make. They’re ready for the oven in just a few steps! Remember to scroll down to the recipe card for printable instructions.
- Melt chocolate. Melt the butter and chocolate chips together in a double boiler. If you don’t have a double boiler, you can make one by placing a heatproof bowl over a simmering pot of water. Once the chocolate is melted, set it aside to cool.
- Make brownie batter. Whisk the eggs and sugar until thickened. Add the chocolate mixture a little at a time into the egg mixture, whisking constantly until it is smooth. Next, whisk in the almond meal, vanilla, cocoa powder, and salt.
- Fill the pan. Pour the brownie batter into a parchment-lined 13×9-inch baking pan. Drizzle the brownie batter with peanut butter, swirl it around, and then sprinkle on the peanut butter cups.
- Bake and cool. Bake at 350ºF for about 20 minutes or set in the middle. Cool completely in the pan before cutting into squares.
Tips for the Best Reese’s Brownies
- Line the pan. I recommend lining your baking pan with parchment paper. It comes in handy when it’s time to remove these uber-gooey brownies from the pan!
- Take your time. Don’t rush the step where you whisk the eggs with the sugar. This is the secret to fudgy brownies with crackly tops! It only takes a minute or two, but make sure that the egg mixture gets very pale yellow and thick. I typically do this by hand with a wire whisk (I figure it helps burn off some of the brownie calories).
- Bake to perfection. The best way to tell if the brownies are done is just by looking to see if they are set in the middle. You can try to see if a toothpick inserted comes out clean, but with the peanut butter and bits of chocolate, it can be tricky to tell.
- Substitute the peanut butter cups. Fill your peanut butter brownies with chocolate chips or peanut butter chips instead of peanut butter cups. You can also skip the add-ins altogether and keep only the peanut butter swirl.
- Make brookies. Use this peanut butter brownie recipe as the brownie layer for your next batch of gluten-free brookies.
How to Store
- To Store. Store any leftover gluten-free peanut butter brownies in an airtight container at room temperature for up to 2 days, or in the fridge for up to 1 week.
- Freeze. You can also freeze these brownies for up to 2 months. Wrap them tightly in a double layer of plastic wrap to freeze, and thaw them at room temperature before serving.
More Peanut Butter Dessert Recipes
If you love these fudgy gluten-free brownies with peanut butter swirled throughout, wait until you try these other irresistible dessert ideas. And, check out my ultimate list of the Best Chocolate Peanut Butter Desserts for even more inspiration!
Fudgy Peanut Butter Brownies
Ingredients
- 1 cup semisweet chocolate chips
- 1/2 cup unsalted butter
- 4 large eggs
- 1 cup sugar
- 1/2 cup cocoa powder
- 1/2 cup almond meal
- 1/2 tsp salt
- 2 tsp vanilla
- 1/2 cup creamy peanut butter
- 12 mini peanut butter cups, coarsely chopped
Instructions
- Preheat your oven to 350°F and line a 13×9 inch pan with parchment paper (or grease really, really well, though I’d recommend the parchment).
- In a double boiler or a bowl set over a simmering pan of water, melt the butter, then add the chocolate chips, stirring until melted. Set aside to cool slightly.
- In a large bowl, whisk together the eggs and sugar for a minute or two.
- Add melted chocolate mixture a little at a time, whisking well after each addition.
- Whisk in the cocoa powder, almond meal, salt, and vanilla.
- Pour the batter into the prepared pan and spread evenly.
- Place small dollops of the peanut butter over the batter and then create swirls with a butter knife or small spatula. Scatter the chopped peanut butter cups over the top of the batter and lightly press in any larger chunks.
- Bake at 350°F for 20-25 minutes, or until just set in the middle.
- Cool completely in the pan before cutting.
Notes
Did you make this?
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This recipe is a wonderful delight to my family! I have 2 Celiacs, 1 who is to avoid gluten and 1 who can eat seemingly whatever, and these brownies are delicious and asked for by all! Thank you, Brianne, for developing it and sharing it for our enjoyment!