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    Home » Recipes » Bars & Squares

    Published on: March 10, 2014 by Janice Lawandi; Updated on: September 23, 2024 8 Comments

    Chocolate Peanut Butter Brownies (Gluten-Free)

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    Jump to Recipe
    Peanut butter brownies cut into squares and placed on a plate with a napkin.

    Learn how to make the best peanut butter brownies with this easy recipe. These gluten-free brownies start with a one-bowl brownie recipe made with millet flour and have a swirl of natural smooth peanut butter creating the most delicious, fudgy brownies!

    Peanut butter brownies cut into squares and placed on a white plate.
    Disclosure: As an Amazon Associate, I earn from qualifying purchases.
    Jump to:
    • Ingredients
    • Substitutions and Variations
    • How to Make Peanut Butter Brownies
    • Brownie Baking Tips
    • Serving Suggestions
    • Brownie Baking FAQs
    • Other Brownie Recipes
    • 📖 Recipe

    Ingredients

    Ingredients for chocolate peanut butter brownies measured out and ready for baking.
    • butter—I used unsalted butter to make these brownies, but if you want to use salted butter, you can, but you may prefer to reduce the salt added to avoid making these too salty
    • chocolate—use 70 % dark chocolate to make brownies (bittersweet), not chocolate chips as these have more fat and sugar. I used 70 % dark chocolate Cacao Barry brand
    • sugar—I like to bake brownies with granulated sugar. Sometimes I use superfine sugar that dissolves faster and can help get a shinier brownie top
    • vanilla—pure vanilla extract is optional but I always add a little to brownies to enhance the flavour of the batter
    • eggs—use large eggs (50 grams per egg after cracking)
    • flour—I have tested this brownie recipe with regular bleached all-purpose flour and also millet flour for gluten-free brownies. Both work great
    • cocoa powder—I tested this recipe with Extra Brute cocoa powder from Cacao Barry, which is a Dutch-processed cocoa powder with a reddish tint and a higher fat content (a little over 20 %). You can use any Dutch-processed cocoa powder but if it has less fat, the texture of these brownies may be more chewy
    • salt—I tested this recipe with Diamond Crystal fine Kosher salt. If you use regular table salt, add half the amount
    • peanut butter—I used natural smooth peanut butter (the kind that separates), very well mixed (so that the separated peanut oil is incorporated) and warmed slightly to be able to drizzle it.

    Please see the recipe card for the exact ingredients and quantities.

    Substitutions and Variations

    Here are a few ways to vary this recipe

    • Salt—I tested this recipe with Diamond Crystal fine Kosher salt. If you use regular table salt, add half the amount. You can also sprinkle a little flaky sea salt on top before baking to give a little salty crunch to these!
    • Peanut butter—any peanut butter should work here (whether regular or natural), but I used natural smooth peanut butter (the kind that separates), very well mixed (so that the separated peanut oil is incorporated) and warmed slightly to be able to drizzle it.
    • Espresso—you can add a shot of hot espresso to brownie batter to help enhance the chocolate flavour. Use this instead of the vanilla!
    • Flour—this recipe works with regular all-purpose flour and also I have tested it with millet flour for a gluten-free version. Both work beautifully. The regular flour leads to a more chewy brownie, whereas the gluten-free version is more fudgy.
    • Add-Ins & Extras—you can add peanut butter chips to the brownie batter after mixing, or even mini Reese's Pieces. Use about 175 grams (1 cup).

    How to Make Peanut Butter Brownies

    These peanut butter brownies start with an easy one-bowl brownie batter that you can make in the bowl you melt the butter and chocolate in!

    Melting dark chocolate with butter over a double boiler to make one-bowl brownies.

    Step 1: Combine the butter and dark chocolate in a large bowl set over a pan of simmering water (image 1). Gently heat the mixture until it is smooth and glossy, with no lumps (image 2).

    Whisking sugar, vanilla, and eggs into melted chocolate and butter to make chocolate brownie batter.

    Step 2: Whisk in the granulated sugar and vanilla (or espresso if using) (image 3), then whisk in the eggs one at a time (image 4).

    Sifting cocoa powder and mixing into brownie batter before swirling peanut butter through it.

    Step 3: Sift the cocoa powder if it's lumpy (image 5) then add the dry ingredients to the bowl of brownie batter (image 6). Once mixed, transfer the chocolate brownie batter to a buttered and parchment paper-lined 9x9 brownie pan, smoothing it out from edge to edge with a mini offset spatula (image 7). Drizzle the top with the peanut butter and use the spatula or a butter knife to swirl it gently (image 8). Do not overmix at this stage or you will lose the swirl!

    Swirling natural peanut butter into brownie batter in a square baking pan to make peanut butter brownies.

    Step 4: Bake the brownies until the surface is set, the edges begin to pull away from the pan, and the inside is still a little fudgy (test with a cake tester) (image 10).

    A pan of chocolate peanut butter brownies, freshly baked.

    Brownie Baking Tips

    When you bake brownies, use a metal pan, which is a better heat conductor, allowing the brownies to bake quickly and cool faster so that they don't overbake. The edges and surface should be set and the centre will still be a little fudgy.

    Serving Suggestions

    If you want to live your best life, serve these brownies with homemade ice cream! Try this classic vanilla bean ice cream or dark chocolate ice cream. Or chop up the leftover brownies into small pieces to make homemade brownie ice cream!

    Peanut butter brownies cut into squares and served on a cooling rack.

    When cutting brownies that are fudgy, don't use a metal knife because the brownies will stick to it. Instead, use a plastic knife or a plastic bench scraper to make clean cuts. The brownies won't stick to the plastic!

    Brownie Baking FAQs

    Can I make these brownies with regular flour instead of millet?

    This recipe works very well with both gluten-free millet flour and regular bleached all-purpose flour. I have tested both. You can use either. Replace one for the other, gram-for-gram.

    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.

    Peanut butter brownies cut into squares and served on a cooling rack.

    Other Brownie Recipes

    If you love chocolate brownies and want to get creative, be sure to try these raspberry brownies with white chocolate and the classic walnut brownies, which are a personal favourite of mine.

    If you tried this recipe for the best peanut butter brownies (or any other recipe on my website), please leave a ⭐ star rating and let me know how it went in the comments below. I love hearing from you!

    📖 Recipe

    A plate of peanut butter brownies with a napkin.

    Chocolate Peanut Butter Brownies

    AuthorAuthor : Janice Lawandi
    Learn how to make the best chocolate peanut butter brownies with this easy recipe. These one-bowl brownies are gluten-free, made with dark chocolate, cocoa powder, and millet flour, and feature a swirl of natural peanut butter for a decadent chocolate brownie that everybody loves!
    5 from 1 vote
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    Prep Time 20 minutes mins
    Cook Time 30 minutes mins
    Total Time 50 minutes mins
    Course Dessert
    Cuisine American
    Servings 16
    Calories 223 kcal

    Equipment

    • 9x9-inch pan
    • Mini offset
    • OXO balloon whisk
    • Cake tester
    Need measurements in CUPSUse the button options below to switch from Metric to US measurements! It's that easy!

    Ingredients
     
     

    • 115 grams unsalted butter
    • 115 grams dark chocolate (70 % cocoa content) chopped
    • 250 grams granulated sugar
    • 2.5 mL pure vanilla extract
    • 3 large egg(s)
    • 95 grams millet flour
    • 45 grams Cacao Barry extra brute cocoa powder
    • 2.5 mL Diamond Crystal fine kosher salt
    • 80 grams all natural, unsweetened smooth peanut butter slightly warmed

    Instructions
     

    • Preheat the oven to 350 °F (175 °C). Butter a 9x9 brownie pan and line the bottom with parchment paper. Set aside for later.
    • In a large bowl set over a pot of simmering water, melt the butter and dark chocolate together until smooth and glossy.
    • Take the pan off the heat, and whisk in the sugar and vanilla.
    • 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.
    • Transfer the batter to the prepared pan, smoothing it out from edge-to-edge.
    • Drizzle the peanut butter on top. You can use a butter knife to swirl it slightly but don't overmix it!
    • Bake the peanut butter brownies for about 30 minutes, until a cake tester inserted into the middle of it comes out mostly clean and the edges are set.
    • Let cool completely before cutting.
    • To neatly cut these fudgy brownies into squares, use a plastic knife or a plastic bench scraper (my preferred tool).

    Notes

    Here are some notes and variations for this recipe:
    • Salt—I tested this recipe with Diamond Crystal fine Kosher salt. If you use regular table salt, add half the amount. You can also sprinkle a little flaky sea salt on top before baking to give a little salty crunch to these!
    • Peanut butter—any peanut butter should work here (whether regular or natural), but I used natural smooth peanut butter (the kind that separates), very well mixed (so that the separated peanut oil is incorporated) and warmed slightly to a pouring consistency so you can drizzle it. If you leave natural peanut butter at room temperature for 30–40 minutes, it should be the right consistency.
    • Espresso—you can add a shot of hot espresso to brownie batter to help enhance the chocolate flavour. Use this instead of the vanilla!
    • Flour—this recipe works with regular all-purpose flour and also I have tested it with millet flour for a gluten-free version. Both work beautifully. The regular flour leads to a more chewy brownie, whereas the gluten-free version is more fudgy.
    • Add-Ins & Extras—you can add peanut butter chips to the brownie batter after mixing, or even mini Reese's Pieces. Use about 175 grams (1 cup).
    • Bakeware—please bake these in a metal brownie pan, not a glass baking pan for the best brownie texture.
    • Baking time—make sure to bake your brownies just enough, but not too much. I like to bake them until the edges and surface are set. This took about 30 minutes in my oven.

    Nutrition

    Calories: 223kcalCarbohydrates: 25gProtein: 4gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 46mgSodium: 91mgPotassium: 148mgFiber: 2gSugar: 18gVitamin A: 227IUCalcium: 19mgIron: 2mg
    Give backIf you enjoy the free content on this website, buy me a pound of butter to say thanks!

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    Baking resources

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  • Reader Interactions

    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
    5 from 1 vote

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