The Ultimate Gluten-Free Peanut Butter Brownies: Fudgy, Rich & Perfectly Swirled
There’s nothing quite like a homemade brownie to satisfy a sweet craving, especially when it’s packed with rich chocolate and a delightful peanut butter twist. For years, my go-to recipe for a delicious, fudgy, and naturally gluten-free treat has been my Gluten-Free Almond Butter Brownies. They’ve always been a hit, offering a wonderful texture and deep flavor. However, a few weeks ago, my friend Bev, ever the culinary innovator, shared a brilliant modification that has completely transformed this classic. She swapped out the almond butter for peanut butter, baked them in a more standard 9-inch square pan, and generously folded in extra peanuts and chocolate chips. The result? A truly magnificent batch of **Gluten-Free Peanut Butter Brownies** that are, dare I say, even better than the original.
Truth be told, I hadn’t made the almond butter version in quite a while, largely due to the ever-increasing cost of almond butter. So, when Bev enthusiastically suggested the peanut butter substitution, I was instantly intrigued and very eager to give it a try. It took me a little while to remember to pick up unsweetened peanut butter – a crucial detail for balancing the flavors – but once I did, I wasted no time in baking Bev’s version. And let me tell you, the moment I took that first bite, I knew these had surpassed their almond butter predecessors. The creamy, slightly savory notes of peanut butter perfectly complement the rich chocolate, creating a depth of flavor that is truly irresistible.
Why These Gluten-Free Peanut Butter Brownies Are a Must-Try
Beyond the delightful flavor, there are several reasons why this revamped recipe deserves a spot in your baking rotation. First and foremost, the cost-effectiveness of peanut butter makes this indulgent treat far more accessible for regular enjoyment. You no longer have to save these brownies for special occasions, as the ingredients are pantry staples for most. Secondly, the distinct, nutty flavor of peanut butter adds a new dimension to the classic chocolate brownie. It’s a familiar comfort that somehow feels new and exciting in this gluten-free format.
Furthermore, these brownies are incredibly versatile. While Bev’s original modification focused on peanut butter, the core recipe is robust enough to allow for other nut butter experiments should you wish to try them down the line. But for now, let’s celebrate the magic of peanut butter. The combination of chewy edges, fudgy centers, and a beautiful peanut butter swirl on top creates a multi-textured experience that will have everyone reaching for another piece. Plus, knowing they are gluten-free means more people can enjoy them without worry.
Perfecting Your Peanut Butter Brownies: Tips and Tricks
I’ve only had the pleasure of baking these once so far, but I can already tell they are destined to become a firm favorite. Several friends are also planning to whip up a batch, and I’m eager to hear their insights! From my initial experience, here are a few notes and tips to help you achieve brownie perfection:
- Richness Means Smaller Portions: These brownies are incredibly rich, which is fantastic! This means you can cut them into smaller squares than you might typically for other brownies. A little goes a long way, making them perfect for sharing or savoring slowly.
- Embrace the Edges: Don’t be alarmed if the edges appear slightly drier than the fudgy centers. This variation in texture is actually one of their charms. The edges offer a delightful chewiness that contrasts beautifully with the gooey interior. Both textures are utterly delicious and highly sought after by brownie enthusiasts.
- The Art of the Swirl: The peanut butter swirl on top is a simple yet elegant touch that elevates the brownies’ appearance and adds an extra burst of peanut butter flavor. I just spontaneously added the swirl after Bev and I discussed how lovely it would look. For a more pronounced or visually striking swirl, consider doubling the swirl mixture. Remember to taste-test the swirl mixture and adjust the honey (for sweetness) or add a tiny dash of salt (to enhance the peanut butter flavor) to your preference. A perfectly balanced swirl will make these brownies truly unforgettable.
- Cooling is Key: While it might be tempting to dig in right away, allowing these brownies to cool completely and then chilling them for at least two hours (or until firm) is crucial. This step not only makes them easier to cut cleanly but also enhances their fudgy texture and allows the flavors to meld beautifully. If you’re short on time, the quick-cool method with an ice bath is a fantastic shortcut.
- Unsweetened Peanut Butter Matters: Using unsweetened, natural-style peanut butter is vital for this recipe. Most commercial peanut butter brands contain added sugars and oils, which can throw off the balance of sweetness and texture in the brownies. The unsweetened variety allows you to control the sugar content and ensures the rich chocolate flavor shines through without being overly sweet.
The Transformation: From Almond to Peanut
The journey of this recipe, from its almond butter origins to its peanut butter evolution, highlights the beauty of culinary experimentation. It’s a testament to how small changes can lead to significant and delicious discoveries. The base recipe, which relies on nut butter for its structure and moisture, naturally lends itself to being gluten-free without needing special flour blends. This makes it an ideal choice for those with gluten sensitivities who crave a truly decadent dessert.
The combination of melted butter and chopped chocolate provides the ultimate fudgy base, ensuring a rich chocolate flavor in every bite. The addition of instant coffee isn’t just for a caffeine kick; it deepens the chocolate notes, making them even more robust and complex. When you introduce the creamy, robust flavor of peanut butter, it creates a symphony of tastes that dance on your palate. The peanuts folded into the batter add a delightful crunch, while the chocolate chips melt into gooey pockets of extra chocolatey goodness. These aren’t just brownies; they’re an experience.
Whether you’re a long-time fan of my original almond butter brownies or new to this delicious creation, I highly encourage you to try Bev’s genius peanut butter adaptation. It’s an easy-to-follow recipe that promises a truly spectacular treat. Get ready to bake some of the best gluten-free brownies you’ve ever tasted!
- Bev’s Chocolate Chip Cookies
- Gluten-Free Oatmeal Cookies
- Coconut Sugar Brownies
Recipe
Bev’s Gluten Free Peanut Butter Brownies
Anna
Pin Recipe
Ingredients
- 2 sticks unsalted butter (230 grams)
- 6 oz semisweet or bittersweet chocolate, chopped (Ghirardelli 60%) (170 grams)
- ½ cup plus 1 tablespoon unsweetened natural style cocoa (45 grams)
- ½ tablespoon instant coffee dissolved in ½ tablespoon water
- ¼ teaspoon salt
- 1 teaspoon vanilla
- 3 large eggs room temperature
- 1 ¼ cups granulated sugar 250 grams
- ½ cup plus a generous tablespoon unsweetened peanut butter (150 grams)
- Handful of peanuts and chocolate chips
- Optional Swirl: 1 tablespoon of peanut butter 1 teaspoon melted butter and ½ teaspoon honey or double using same proportions if desired.
- Optional #2: A bit of sweetened peanut butter to dab over the brownies after they come out of the oven see directions.
Instructions
-
Preheat oven to 325 degrees F. Line a 9 inch square metal pan with nonstick foil or use parchment if you prefer.
-
In a large metal saucepan, melt the butter over medium heat. Remove from heat and add the chocolate. Let the chocolate sit in the hot butter for about 2 minutes to melt, then stir until smooth. Stir in the cocoa powder, coffee/water mixture, salt and vanilla.
-
In a mixing bowl, using an electric mixer, beat the eggs. Gradually add the granulated sugar, beating constantly until mixture is thick and yellow.
-
Add the peanut butter to the chocolate mixture and stir until blended, then pour the chocolate peanut butter mixture into the egg mixture and stir until blended. Stir in in peanuts, but hold off on stirring in the chocolate chips if the batter is still warm. Let it cool, then add the chocolate chips.
-
Pour the mixture in the pan. Make the peanut butter swirl mixture (you can double it if you want) by mixing 1 tablespoon of unsweetened peanut butter with 1 teaspoon of melted butter and ½ teaspoon of honey. Taste test, then add a dash of salt if you want. Drop mixture by spoonfuls over top of batter and drag a knife through to make a swirl pattern. Sprinkle chocolate chips over the top.
-
Bake on center rack for 45 to 50 minutes. Remove from the oven. The peanut butter swirl will have dried out a little, so take a few dabs of peanut butter and spoon just a tiny bit over the peanut butter swirl. The fresh peanut butter will melt over the baked on peanut butter so it will look less dry.
-
Let cool completely, then chill for about 2 hours or until firm and cold. Lift from pan and cut.
-
Alternatively, as soon as you take the brownies from the oven, plunge the pan into a roasting pan with ice water to quick cool. Put them in the refrigerator.