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Gluten Free Reese’s Brownies taste ridiculously amazing. Rich, fudgy flourless brownies are swirled with peanut butter and dotted with peanut butter cups for a decadent chocolaty dessert nobody can resist. This easy gluten-free brownie recipe is definitely one of the ultimate chocolate peanut butter desserts!
Fudgy Reese’s Brownies – Made Gluten Free!
I have a peanut butter problem. I seriously can’t stop eating the stuff. Like, open jar and insert spoon. Throw chocolate into the mix and forget about it.
To indulge the cravings in a healthier way, I make a Chocolate Peanut Butter Banana Smoothie. But soimetimes I have to indulge, and that’s when I need brownies.
So these aren’t just any brownies. Naturally, they are chocolate peanut butter brownies! Beyond that, they are flourless brownies for extra gooey, chocolate intensity. Then they are swirled with creamy, dreamy peanut butter for that salty, peanutty contrast to the sweet, fudgy brownie. And, of course, they are scattered with chunks of peanut butter cups for texture, and, you know, more chocolate and peanut butter.
Just pour me a glass of milk and give me one (
dozen)! Or if you are actually willing to share, brownies are always one of the best potluck ideas for dessert. So bring a batch along with that lasagna or corn casserole.
Ingredients for Reese’s Brownies
Here’s a quick list of what you’ll need. The full amounts and directions are in the recipe card at the bottom of the post.
- Chocolate chips
- Cocoa powder
- Almond meal
- Peanut butter
- Peanut butter cups
Are Peanut Butter Cups gluten free?
Hershey states on their website that all Reese’s Peanut Butter Cups are gluten-free except the specially shaped ones for the holidays. So just stick with the regular or mini Reese’s and you are good to go.
You can also use Justin’s Peanut Butter Cups, which are certified gluten-free.
How to Make Reese’s Brownies
Start by lining your 13×9-inch pan with parchment paper and preheating your oven to 350°F. Now let’s get started.
Melt chocolate. Melt the butter and chocolate chips together in a double boiler or in a glass bowl over a simmering pot of water. Set it aside to cool.
Make brownie batter. Whisk the eggs and sugar until they get thick and pale yellow. Add the chocolate mixture a little at a time into the egg mixture, whisking constantly until it is smooth. Whisk in the almond meal, vanilla, cocoa powder, and salt.
Fill the pan. Pour the brownie batter into the baking pan. Drizzle the brownie batter with peanut butter and swirl it around, and sprinkle on the peanut butter cups.
Bake and cool. Bake for about 20 minutes or set in the middle. Cool completely in the pan before cutting into squares.
Tips for Success
- Line the pan. I recommend lining your baking pan with parchment paper. It really helps with removing these uber-gooey brownies from the pan.
- Take your time. Don’t rush the step where you whisk the eggs. It really only takes a minute or two, but when you add the eggs to the sugar and whisk, you want to be sure the mixture gets very pale yellow and thick. And yes, I do 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 Reese’s, you might not be able to tell that way.
More gluten-free chocolate and peanut butter desserts
- Reeses Ice Cream Cake is an epic way to celebrate a birthday.
- Chocolate Peanut Butter Cake Roll is flourless and fudgy with a rich peanut butter mousse
- Chocolate Chip Peanut Butter Cookies have three kinds of chocolate with all that peanut butter.
- Peanut Butter Chocolate Mousse Parfait by Hip Foodie Mom has rich layers of fluffy mousse.
- Peanut Butter & Chocolate Scones by All Day I Dream About Food make a great low carb breakfast or dessert.
- Dark Chocolate Peanut Butter Mousse Cups by The Girl In The Little Red Kitchen
Flourless Peanut Butter Cup Brownies Recipe
Making gluten-free brownies doesn’t get any easier than when you just skip the flour completely and bake flourless brownies. This makes them extra rich and fudgy. Then add swirls of peanut butter and plenty of Reese’s Peanut Butter Cups and you have a pan of epic chocolate peanut butter brownies that nobody can resist. You get double the chocolate, double the peanut butter, and none of that pesky flour.
Flourless Peanut Butter Cup Brownies
- 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.