Ever had that craving hit where you just need something sweet and comforting, but you also want to feel a little better about what you’re eating?
That’s exactly how I ended up in my kitchen one rainy afternoon, experimenting with peanut butter and cocoa powder until I landed on this heavenly batch of gluten-free peanut butter brownies.
They’re indulgent without being over-the-top and have just the right amount of fudginess to make your taste buds do a happy dance!
These brownies are perfect when you want a homemade treat without worrying about gluten, and they pack a little protein punch thanks to the peanut butter. Plus, everything in here is easy to find at your local grocery store—no fancy stuff required!
Tips & Variations
- Nut-Free Option: Swap the peanut butter for sunflower seed butter to make these allergy-friendly.
- Sweeter or Less Sweet: Adjust the sugar to taste. If you like things less sweet, try 1/2 cup instead of 3/4 cup.
- Add-Ins: Feel free to throw in some chopped nuts or even swirl in some jam for a PB&J brownie twist!
- Serving Suggestion: These taste amazing on their own, but you can’t go wrong with a scoop of vanilla ice cream or a drizzle of melted chocolate on top.
Gluten-Free Peanut Butter Brownies
- Total Time: 35 minutes
- Yield: 9 brownies 1x
- Diet: Gluten Free
Description
Fudgy and rich gluten-free peanut butter brownies that are perfect for any sweet tooth craving. Packed with flavor, easy to make, and naturally gluten-free!
Ingredients
- 1 cup natural peanut butter (smooth or chunky)
- 3/4 cup coconut sugar or brown sugar
- 2 large eggs
- 1/3 cup unsweetened cocoa powder
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup dark chocolate chips (optional, but highly recommended)
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking dish or line it with parchment paper. Trust me, the parchment paper trick makes cleanup a breeze!
- Mix the wet ingredients: In a medium bowl, stir together the peanut butter, coconut sugar, eggs, and vanilla extract until smooth and creamy.
- Add the dry stuff: Sprinkle in the cocoa powder, baking soda, and salt. Stir gently until everything’s well combined. The batter will be thick—that’s normal!
- Fold in the chocolate chips if you’re using them. This step is totally optional, but they add those melty chocolate pockets that make every bite extra special.
- Spread the batter evenly in your prepared baking dish. Use a spatula to smooth out the top—it’s thick, so take your time.
- Bake for about 20–25 minutes or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). Be careful not to overbake, or you’ll lose that fudgy magic.
- Cool completely before slicing. I know it’s tempting to dig in right away, but letting them cool helps them set properly and makes slicing easier.
Notes
Store leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 220
- Sugar: 12g
- Sodium: 140mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 35mg
