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    Home » Gluten-Free Baking

    Published on: March 10, 2014 by Janice Lawandi; Updated on: March 22, 2023 8 Comments

    Gluten-free peanut butter brownies

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    Gluten-free peanut butter brownie bites
    Disclosure: As an Amazon Associate, I earn from qualifying purchases.
    gluten-free brownies with peanut butter

    Take this brownie recipe. I did a lot of research, investigating what had been done in the past, observing what the crumb of the brownies on the internet looked like, calculating the ratios of those recipes, calculating the ratios of my personal favourite brownie recipe and the ratios behind these classic peanut butter cookies. I can spend hours researching a recipe and breaking it down to its bare bones to understand it, like a chemist.

    gluten-free brownie bites with peanut butter

    These gluten-free peanut butter brownie bites are everything I look for in a brownie: a chewy edge, a cooked interior that is not dense, nor heavy, but is uber chocolaty. These are made with natural peanut butter because I have grown into an adult that cannot stand anything but the real deal. I used millet flour in this recipe, in place of all-purpose, but probably all-purpose would work too (though it has yet to be tested). One thing that I feel is important to note is that it is best to bake the brownies as soon as the brownie batter is made. If you let the brownie batter set at room temperature, the oils of the peanut butter tend to separate out, and the baked brownies will be slightly greasier. If you love brownies, be sure to check out these 3-ingredient brownie bites from Reese chocolate peanut butter spread or buttered popcorn brittle brownie bars

    📖 Recipe

    gluten-free-peanut-butter-brownies served with milk

    Gluten-free Peanut Butter Brownies

    AuthorAuthor : Janice Lawandi
    These gluten-free peanut butter brownies are everything I look for in a brownie: chewy edges, not dense, nor heavy, but is very chocolaty with a good peanut butter flavor
    5 from 1 vote
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    Prep Time 20 minutes mins
    Cook Time 17 minutes mins
    Total Time 37 minutes mins
    Course Dessert
    Cuisine American
    Servings 24
    Calories 131 kcal

    Equipment

    • Mini muffin pan
    • ¾ oz scoop
    • Cake tester

    Ingredients
     
     

    • 115 grams unsalted butter
    • 115 grams all natural, unsweetened smooth peanut butter
    • 200 grams granulated sugar
    • 57 grams chopped dark chocolate
    • 2 large egg(s)
    • 83 grams millet flour
    • 46 grams Cacao Barry extra brute cocoa powder
    • 1.25 mL Diamond Crystal fine kosher salt

    Instructions
     

    • Preheat the oven to 350 °F (175 °C). Prepare a 24 cup mini muffin pan by lightly greasing it and coating each cup with cocoa powder, taping out the excess.
    • In a medium saucepan, melt the butter and peanut butter together on medium heat, then add in the sugar and stir to combine with a wooden spoon, then add the chocolate. Take the pan off the heat, and stir to melt the chocolate.
    • Add the eggs, one at a time, stirring well with each addition, then sift in the millet flour and the cocoa, and add the salt. Stir well.
    • Divide the batter between the cups of the prepared muffin pan and bake for about 17 minutes, until a cake tested inserted into the middle of one comes out clean.
    • Let cool 10 minutes then use a small offset spatula to pop them out. Cool on a wire rack.

    Notes

    For this recipe, I used
    • I used natural peanut butter from Nuts To You brand

    Nutrition

    Calories: 131kcal
    Give backIf you enjoy the free content on this website, buy me a pound of butter to say thanks!

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    Comments

    1. Courtney @ The Fig Tree says

      September 26, 2014 at 6:01 pm

      Hello from the FBC group! 🙂 These look incredible! I'm a sucker for peanut butter chocolate anything! Beautiful photos!

      Reply
    2. Our Fresh Kitchen says

      September 26, 2014 at 1:09 pm

      So much chocolate love!!! This is not good to be reading on a friday, or maybe it's hahaha. Thanks for sharing this delicious recipe. Kudos on your amazing photograph. They are mouth-watering.

      Reply
    3. Chelsea @ Chelsea's Healthy Kitchen says

      September 26, 2014 at 12:46 pm

      Baking, and even often times cooking, really is a science! I love reading about food science in my university textbooks (I studied nutrition) and of course Alton Brown's books - it's so fascinating!

      These look delicious. 🙂

      Reply
    4. Elizabeth says

      September 26, 2014 at 12:41 pm

      They look so good. I'm always looking for new treats to make my g-f pals.

      Reply
    5. Jo-Anna says

      September 26, 2014 at 11:43 am

      I love your approach to baking - it really is a science! And a delicious one at that! These brownie bites look amazing - I love that you added peanut butter to them.

      Reply
    6. Laura @ porch&table says

      September 26, 2014 at 11:43 am

      With the rescue I volunteer with, I'm always looking for new recipes to make for our bake sales, we had one that was a gluten-free bake sale and I was completely stumped.

      Now, i'm equipped!

      Reply
    7. Stephanie says

      March 13, 2014 at 3:46 am

      I looove making recipes using ratios!And I love your blog for the photos, the banter, but most of all the scientific side that you bring to it. It makes for a very interesting read

      Reply
    8. Bake Bellissima says

      March 10, 2014 at 6:56 pm

      I appreciate your approach to recipes, baking is a science, I totally agree! I would love to try this recipe and will let you know as soon as I do, the brownies look amazing!

      Reply

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