Gluten-free peanut butter brownies are one of my go-to treats. They’re quick to make, satisfy a chocolate-and-peanut-butter craving, and turn out reliably well—so much so that I bake them twice a month. I adore them warm and gooey straight from the oven, but they also become delightfully chewy after cooling. They’re the kind of recipe I reach for when I want something simple and delicious.
These brownies are different from many other peanut butter bar recipes I’ve tried over the years. The peanut butter gives a pronounced, satisfying base note, yet the chocolate remains the dominant flavor. Folded with plenty of chocolate chips, they come out of the oven melty and gooey; once they set, the texture becomes perfectly chewy. I enjoy both textures depending on the mood.
I tend to tinker with recipes until they feel “just right,” often combining bits of different approaches. With this one, the opposite happened: it arrived already near-perfect. I first learned the recipe in seventh grade in a junior high cooking class, and it stuck with me. That single lesson—learning how to cream butter and sugar using a mixer—sparked a long-term interest in baking and left me with a handful of recipes I still use today.
The memory of carrying a hot brownie out of class on a napkin is vivid: an awkward thirteen-year-old with braces and mall bangs, excited about a warm treat. Thankfully, my baking skills have improved a lot since then, and these brownies are a favorite I still make regularly.
Notes on ingredients for these gluten-free peanut butter brownies:
- Gluten-free flour: I’ve tested this recipe with a variety of blends. Good results come from gfJules gluten-free flour, Gluten-free Mama’s almond blend, and King Arthur Gluten-free Measure for Measure flour.
- Peanut butter: Use your favorite creamy peanut butter. Natural peanut butter works fine, as do standard commercial brands—choose what you like best.
- Chocolate: Semi-sweet chips work beautifully, but you can substitute milk or dark chocolate chips or chunks depending on taste.
- Dairy-free option: Replace the butter with a non-dairy butter alternative and use dairy-free chocolate chips to make the brownies dairy-free.
These bars are simple enough for an inexperienced baker yet satisfying for anyone who loves the peanut butter and chocolate combination. If you enjoy these, try pairing the flavor profile with other desserts like buckeye-style bars or a chilled peanut butter pie—variations on the theme are always popular.
If you make these, please come back and leave a rating or comment with any successful substitutions or tips you tried. Feedback from other bakers helps refine the recipe for different flour blends and dietary needs.
Gluten-free Peanut Butter Brownies Recipe:
Gluten-free Peanut Butter Brownies
Prep time: 10 minutes • Cook time: 30–40 minutes • Total time: 50 minutes
These peanut butter brownies combine a rich peanut butter base with chocolate chips for a warm, gooey center or a chewy, set bar once cooled. They’re easy to prepare and adaptable for dairy-free needs.
Ingredients
- 1 cup all-purpose gluten-free flour blend
- 1/2 tsp xanthan gum (omit if your flour blend already contains gum)
- 1 tsp baking powder
- 1/8 tsp salt
- 1/3 cup butter or non-dairy alternative, softened
- 1/2 cup creamy peanut butter
- 1 cup sugar
- 1/4 cup firmly packed brown sugar
- 2 eggs
- 1/2 tsp vanilla
- 1 cup (6 oz.) semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9″ square baking pan.
- In a small bowl, whisk together the gluten-free flour, xanthan gum (if using), baking powder, and salt. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and peanut butter together until light and fluffy.
- Gradually add the sugar and brown sugar, creaming well until combined.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla.
- Add the flour mixture in three additions, mixing until evenly incorporated.
- Stir in the chocolate chips by hand.
- Spread the batter evenly into the prepared 9″ square pan (a glass Pyrex works well).
- Bake at 350°F for 30–40 minutes, or until the center looks set. For gooey centers, check near the lower end of the time range; for chewier bars, allow more time and let cool completely before cutting.
- Enjoy warm for a gooey treat, or let cool for a chewy, sliceable brownie.
Notes
If your gluten-free flour blend already contains xanthan or guar gum, omit the xanthan gum called for in this recipe. To make the brownies dairy-free, use a non-dairy butter alternative and dairy-free chocolate chips. Always verify that all ingredients are labeled gluten-free if you need to avoid gluten.
For more inspiration, try other peanut butter and chocolate combinations or explore additional gluten-free brownie variations. These bars are straightforward, forgiving, and a reliable way to satisfy sweet cravings while keeping the recipe gluten-free.
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