Gluten-Free Peanut Butter Brownies (Dairy-Free)
Fudgy and filled with pockets of creamy peanut butter, these gluten-free peanut butter brownies are the perfect snack or sweet treat for peanut butter lovers! Totally dairy-free too. Go bake a batch and indulge today!
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Peanut Butter + Chocolate = The Perfect Combination!
There are fewer combinations as decadent and rich as the pairing of peanut butter and chocolatey flavor..
I mean, just think about these peanut butter buckeyes, peanut butter cups, or these peanut butter crunch bars. YUM!
And today, we’ll be making gluten free peanut butter brownies that will satisfy any sweet tooth and peanut butter lover – you have an amazing fudgy brownie base interlaced with delicious peanut butter…Just amazing!
Why This Recipe Works:
- Simple Ingredients: The ingredients required for making these gluten free peanut butter brownie recipe are easily accessible at the local grocery store (nothing fancy required!).
- Easy to Make: Preparing these peanut butter gluten-free brownies is just a matter of mixing the wet and dry ingredients to get the brownie batter, before swirling peanut butter in and baking!
- Totally Gluten-Free & Dairy-Free: The best part is that these brownies are 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy them without issues!
Ingredients You’ll Need:
Here’s a visual overview of the ingredients required for making this gluten-free peanut butter brownies recipe.
(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)
Recipe Notes + Substitutions:
- Peanut Butter: I prefer using creamy peanut butter (natural peanut butter) so it is easier to spread in the batter. Alternatively, if you are allergic to peanuts, you may also use almond butter, cashew butter, or sunflower seed butter.
- Butter: I used unsalted dairy-free butter to keep this recipe dairy-free. If you are not lactose-intolerant, go ahead and use regular unsalted butter instead.
- Sugar: I used white sugar, but cane sugar, light brown sugar, dark brown sugar, or coconut sugar will work too. If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).
- Eggs: Eggs are necessary to bind the ingredients together, so make sure to add them in.
- Gluten-Free Flour: I recommend using a good-quality gluten-free measure-for-measure flour blend (a 1:1 gluten-free substitute for regular all-purpose flour) that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch). I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour).
- Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours. If your gluten-free flour blend does not include it, make sure to add it in.
- Baking Soda: Baking soda is the only leavening agent here, and we’re using just a little to help the batter rise ever so slightly.
- Vanilla Extract: I like adding a bit of vanilla extract for extra flavor.
- Chocolate: Use a good-quality chocolate for a richer flavor (at least 60% cocoa for best flavor). I used chopped dairy-free chocolate to keep the recipe dairy-free (feel free to use dairy-free chocolate chips too). However, if you are not lactose-intolerant, go ahead and use regular chocolate instead.
How to Make Gluten-Free Peanut Butter Brownies (Step by Step):
1. Preheat and Line
Preheat the oven to 350°F. Line a 9″ x 9″ square baking pan or baking dish with parchment paper, making sure the paper hangs over the edges for easy removal.
2. Prepare Chocolate Mixture
In a microwave-safe large bowl, combine the chopped chocolate (or chocolate chips) with the melted dairy-free butter.
Heat in 20-30 second intervals, stirring between each, until the chocolate is completely melted and the mixture is smooth.
(TIP: If you don’t have a microwave, you may use a double boiler to melt the chocolate with the butter instead.)
3. Add Sugar, Eggs and Vanilla
Add the sugar, eggs, and vanilla extract to the chocolate and butter mixture. Stir well until all ingredients are fully combined and the mixture is smooth.
4. Add Dry Ingredients
In a bowl, sift the gluten-free measure-for measure flour, xanthan gum (if using), baking soda, and salt. Whisk well until combined.
Combine the flour mixture with the wet ingredients and mix well until you get a smooth and homogeneous batter.
5. Assemble in Pan
Pour the brownie batter into the prepared pan and spread it evenly with a spatula.
Drop spoonfuls of creamy peanut butter over the top of the brownie batter.
Use a toothpick or the tip of a knife to swirl the peanut butter throughout the batter, creating a marbled effect.
6. Bake Until Ready
Bake in the preheated oven for about 30 minutes, or until a toothpick inserted into the center comes out with moist crumbs but not the batter is no longer raw.
7. Cool Before Slicing
Allow the gluten-free peanut butter brownies to cool completely in the pan before cutting into squares.
8. Garnish and Serve
Top these chewy brownies with a sprinkle of flaky sea salt before serving.
Dish by Dish Tips/Tricks:
- Use Other Nut or Seed Butters: If you are allergic to peanuts, you may also use almond butter, cashew butter, or sunflower seed butter.
- Storing: To store, wrap the gluten-free peanut butter brownies with plastic wrap or place them in an airtight container and store in the refrigerator for up to 4 days.
- Freezing: To freeze, place the peanut butter swirl brownies in a freezer-safe container and freeze for up to 2 months. Let the frozen brownies thaw completely in the refrigerator overnight before enjoying.
Other Peanut Butter Recipes You’ll Love:
- Easy Peanut Butter Fudge (Gluten-Free, Vegan)
- Peanut Butter Buckeyes (Gluten-Free, Vegan)
- Peanut Butter Cups (Gluten-Free, Vegan)
- Peanut Butter Blondies (Gluten-Free, Dairy-Free)
- No-Bake Peanut Butter Crunch Bars (Gluten-Free, Vegan)
- Flourless Peanut Butter Cookies (Gluten-Free, Dairy-Free)
Gluten-Free Desserts You’ll Enjoy:
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
Gluten-Free Peanut Butter Brownies (Dairy-Free)
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
Fudgy and filled with pockets of creamy peanut butter, these gluten-free peanut butter brownies are the perfect snack or sweet treat for peanut butter lovers! Totally dairy-free too. Go bake a batch and indulge today!
Ingredients
- 1 cup creamy peanut butter
- 1/2 cup unsalted dairy-free butter, melted
- 1 cup granulated sugar
- 2 eggs
- 1 1/4 cups gluten-free measure-for-measure flour
- 1/2 teaspoon xanthan gum (omit if your gluten-free flour blend does not already include it)
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup chopped dairy-free chocolate or chocolate chips
Instructions
- Preheat and Line: Preheat the oven to 350°F. Line a 9″ x 9″ square baking pan with parchment paper, making sure the paper hangs over the edges for easy removal.
- Prepare Chocolate Mixture: In a microwave-safe bowl, combine the chopped chocolate with the melted dairy-free butter. Heat in 20-30 second intervals, stirring between each, until the chocolate is completely melted and the mixture is smooth.
- Add Sugar, Eggs and Vanilla: Add the sugar, eggs, and vanilla extract to the chocolate and butter mixture. Stir well until all ingredients are fully combined and the mixture is smooth.
- Add Dry Ingredients: In a bowl, sift the gluten-free measure-for measure flour, xanthan gum (if using), baking soda, and salt. Whisk well until combined. Combine the flour mixture with the wet ingredients and mix well until you get a smooth and homogeneous batter.
- Assemble in Pan: Pour the brownie batter into the prepared pan and spread it evenly with a spatula. Drop spoonfuls of creamy peanut butter over the brownie batter. Use a toothpick or the tip of a knife to swirl the peanut butter throughout the batter, creating a marbled effect.
- Bake Until Ready: Bake in the preheated oven for about 30 minutes, or until a toothpick inserted into the center comes out with moist crumbs but not the batter is no longer raw.
- Cool Before Slicing: Allow the gluten-free peanut butter brownies to cool completely in the pan before cutting into squares.
- Garnish and Serve: Top the brownies with a sprinkle of flaky sea salt before serving.
Notes
Peanut Butter: I prefer using creamy peanut butter so it is easier to spread in the batter. Alternatively, if you are allergic to peanuts, you may also use almond butter, cashew butter, or sunflower seed butter.
Butter: I used unsalted dairy-free butter to keep this recipe dairy-free. If you are not lactose-intolerant, go ahead and use regular unsalted butter instead.
Sugar: I used white sugar, but cane sugar, light brown sugar, dark brown sugar, or coconut sugar will work too. If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).
Eggs: Eggs are necessary to bind the ingredients together, so make sure to add them in.
Gluten-Free Flour: I recommend using a good-quality gluten-free measure-for-measure flour blend (a 1:1 gluten-free substitute for regular all-purpose flour) that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch). I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour).
Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours. If your gluten-free flour blend does not include it, make sure to add it in.
Baking Soda: Baking soda is the only leavening agent here, and we’re using just a little to help the batter rise ever so slightly.
Vanilla Extract: I like adding a bit of vanilla extract for extra flavor.
Chocolate: Use a good-quality chocolate for a richer flavor (at least 60% cocoa for best flavor). I used chopped dairy-free chocolate to keep the recipe dairy-free (feel free to use dairy-free chocolate chips too). However, if you are not lactose-intolerant, go ahead and use regular chocolate instead.
Storing: To store, wrap the gluten-free peanut butter brownies with plastic wrap or place them in an airtight container and store in the refrigerator for up to 4 days.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Desserts
- Method: Baking
- Cuisine: American
