Everyone deserves to have a delicious, decadent treat every now and then but this can be tricky when you are on a gluten free diet. Luckily, these amazing gluten free peanut butter brownies are the perfect dessert that everyone will go crazy for.
Best Gluten Free Brownie Recipe
A gluten free diet can be a challenge as so many foods contain gluten- you really have to read the labels on everything! However, these peanut butter brownies are completely gluten free and also one of the best brownie recipes I have ever tasted. They are rich, chewy, loaded with chocolate flavor and pretty easy to make. One bite and you will never use another brownie recipe ever again! The peanut butter topping is just icing on the cake, or, should we say, icing on the brownie!
Easy Gluten Free Brownies
To make these amazing brownies with peanut butter, you only need to follow a few simple mixing steps. This recipe may be a little different than brownies you have made in the past mainly because they require you to use the stovetop rather than a mixing bowl. Yet this slightly new brownie method is what will set these peanut butter and chocolate brownies apart and make the best brownies you have ever had. Here is all you need to do:
- Preheat oven and prepare a baking pan with pan spray and parchment paper.
- Add the butter to a saucepan and melt over medium heat.
- Add the chocolate chips and 1/2 cup of sugar to the melted butter and stir until the chocolate and 1/2 cup sugar has melted too.
- Add the eggs and vanilla extract to the chocolate mix and stir again.
- Sift the cocoa powder and tapioca powder together to make sure there are no lumps.
- Add the cocoa powder and tapioca powder to the butter mix and stir to combine.
- Pour the brownie batter into a prepared pan and then bake in the preheated oven for 25 minutes cook time.
- While the brownies are baking, make the peanut butter frosting. whip creamy peanut butter together with powdered sugar, a little vanilla extract and some salt until nice and smooth. Taste the frosting and add 1/4 cup more powdered sugar is you’d like the peanut butter frosting a little sweeter. Keep the peanut butter frosting at room temperature until you are ready to spread it on the brownies.
- Once the brownies have cooked and cooled, spread the peanut butter on brownies, making it as thick as you’d like!
Seems pretty easy, right? These brownies really are quite simple to make and the peanut butter, chocolate result is to die for! There is no need to ever buy brownies or brownie mix ever again once you have mastered this recipe!
Once baked, sit and store the chocolate brownies in an airtight container in the fridge for up to two weeks. YOu can also wrap them tightly in plastic wrap and store them in the freezer for up to three months. However, these peanut butter brownies are so good, they will never stick around that long…
Peanut Butter Brownie Options
Our awesome recipe for peanut butter brownies makes a creamy peanut butter frosting to put on top of the brownies. However, if you are looking for peanut butter to be incorporated into the brownie batter, you can use this recipe to accomplish that as well!
- Make the peanut butter frosting as directed
- Rather than keeping the frosting aside and spreading it on top of the cooled brownies, swirl it into the uncooked brownie batter.
- When you make peanut butter swirl brownies, scoop a little of the peanut butter frosting into the brownie batter, spacing it evenly throughout the pan.
- Use a knife to swirl the frosting into the batter but do not mix it too much- you want to get a nice, visible peanut butter swirl!
- Bake and cool the brownies as directed and then enjoy!
Whether you choose peanut butter swirl brownies or peanut butter brownies with frosting on top, this recipe is completely fantastic.
Peanut Butter Brownies with No Flour
You may have noticed that these peanut butter brownies are completely free of any kind of flour. There is no white, all purpose flour or almond flour in the batter. Since no all purpose flour is used, these peanut butter brownies are totally gluten free. However, unlike other brownie recipes that have no gluten, it also has no almond flour or other flour replacer. This makes for a more dense, rich brownie- there is no dry ingredient “fluffer”.
If you are wondering how the brownies hold together without any kind of flour, the answer is the eggs and the cornstarch are the main binders in the brownies. A little trick to make sure the brownies do not crumble is to let them cool to room temperature and then place them in the fridge to get even more firm. After bout an hour in the fridge, the brownies will be like solid chocolate, nice and firm! Don’t worry though, they still have a delicious, gooey center!
If you are ready to make amazing chocolate peanut butter brownies that fit right into your diet, this recipe is the perfect one to use. You are going to love the rich, chewy chocolate taste and the peanut butter frosting makes it even better! This is one recipe you will make again and again.
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Amazing, rich brownies that are also perfect for anyone on a gluten free diet!
- 6 Tablespoons Butter
- 1/2 cup Sugar
- 1 1/4 cup mini semisweet chocolate chips
- 2 eggs
- 2 teaspoons Vanilla
- 1 1/2 Tablespoons Cocoa Powder
- 2 1/2 Tablespoon Tapioca Flour
- 1/2 teaspoon Salt
- Peanut Butter Frosting:
- 1/4 cup creamy peanut butter
- 1 Tablespoon Melted Butter
- 1/4 cup Powdered Sugar
- 1/4 teaspoon salt
- 2 teaspoons Vanilla
- In a small saucepan over low heat, melt the butter. Once melted, add the sugar and stir. Then add the mini chocolate chips to the butter and stir quickly to melt the chips. Continue stirring until the chips are fully melted and mixed in with the butter. Remove from the heat and pour the melted chocolate mix into a medium bowl (you can also keep it in the saucepan if you want less dishes!).
- Add the vanilla and eggs to the chocolate and mix thoroughly and quickly.
- Sift cocoa powder and tapioca flour into the saucepan with the chocolate mixture. Add the salt to the chocolate as well and mix everything together.
- Pour the brownies into a well greased 8×8″ square pan.
- Put the brownies into a 350 ̊F oven and bake for 25 minutes and remove from oven.
- In a new bowl, make the peanut butter frosting by mixing the peanut butter, melted butter, powdered sugar, salt and vanilla together with a rubber spatula. Spoon on to the top of the brownies in the pan and using the rubber spatula or small metal offset spatula, spread the frosting on top, covering the brownie completely in peanut butter frosting.
- Allow the brownies to cool in the pan and then move to the refrigerator. They will be a lot easier to cut when very cold!
- If you do not have tapioca flour, simply replace it with the same amount of cornstarch. Cornstarch will work just as well to hold the peanut butter brownies together and make the peanut butter brownie have the perfect texture.
- Replace the butter with coconut oil to give these peanut butter brownies a more tropical taste. This will also make the recipe dairy-free. The coconut taste goes great with the peanut butter flavor as well- you will love it! Coconut oil is also considered to be a healthier alternative to butter and full of beneficial nutrients. 1/3 cup of coconut oil will work perfectly in this recipe in place of butter.
- Almond butter, sunflower butter and cashew butter will all work well in the frosting part of the recipe. You can also use these alternate nut butters to replace the peanut butter swirl. This is perfect for anyone who may have a peanut butter allergy or simply wants a different kind of nut instead of peanut. Chocolate peanut butter is a classic taste but chocolate and almond butter work well together too! And who knows, a chocolate cashew butter brownie recipe may be the next big thing!
- The peanut butter frosting may need a 1/4 cup to 1/2 cup more powdered sugar depending on your taste. Add the 1/4 cup as asked for in the recipe, taste the frosting and then use your measuring cup to scoop a little more sugar in the mix until it is sweet enough for you. You can also use a powdered erythritol sugar instead to cut back on the carbs in this recipe. Powdered erythritol sugar can be used cup for cup so you need the same amount of erythritol as you would use powdered sugar to make the frosting.
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