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.