I’ve made a lot of brownies in my kitchen—some fancy, some flops, and a few that never made it past the cooling rack before getting devoured. But these? These peanut butter swirl brownies are my favorite kind of problem.
They’re rich, gooey, slightly salty, and naturally gluten free without feeling like it’s trying too hard. No weird flours. No fuss. Just good old-fashioned brownie magic—with a peanut butter twist.
And the best part? You don’t need a specialty store to get this going. Everything here can be found at your average U.S. grocery store, right down to the cocoa powder and natural peanut butter. Let’s break it down.
Why These Brownies Work (And Why They Don’t Taste Gluten-Free)
Here’s the truth: you don’t need a pantry full of hard-to-pronounce flours to make a brownie that slaps. These are flourless brownies—yes, flourless. That means no gluten to begin with, which solves the problem right out the gate.
Instead of flour, eggs and cocoa powder help give these brownies structure, while the combo of sugar and chocolate keeps everything perfectly fudgy in the middle and just crackly enough on the top.
You’ve probably had dry, cardboard-like gluten free desserts. These aren’t that. Think rich, dense, almost truffle-like inside with a creamy swirl of salted peanut butter running through every bite. You can’t fake that kind of chewy.
Recipe Swaps + Tips
Don’t want peanut butter? Use almond butter or sunflower seed butter if you’re nut-free. Same swirl magic.
Extra fudgy? Toss in an extra egg yolk.
Like crunchy bits? Add chopped roasted peanuts on top before baking for texture.
Make it sweeter or saltier? Natural peanut butter varies—if yours is unsalted, sprinkle a pinch of sea salt on top.
How to Store ‘Em
These brownies will stay fresh on the counter in an airtight container for 2–3 days, but good luck making them last that long. You can refrigerate them for a fudgier texture or freeze them if you’re a “make ahead” type (respect).
Just layer parchment paper between slices and stash them in a freezer bag. Microwave for 10–15 seconds to bring them back to life.
Real-Life Use Case: These Saved My Tail at a Potluck
I brought these to a last-minute potluck where nobody said anything about allergies, but one person was gluten free. I didn’t even mention these were flourless. Half the pan was gone before I even got a plate. When I told them later, someone said, “Wait—these were gluten free?!”
That’s when you know you’ve got a winner.
Use These Brownies for…
Lunchbox treats (cut them small, they’re rich!)
Bake sales
Netflix marathons
That one friend who’s “not into sweets” but always ends up eating two
And yes, they do go perfectly with a glass of cold milk.
Final Thoughts
This recipe is one of those keepers that I always go back to. No fancy flours. No weird textures. Just real-deal brownies with a thick ribbon of peanut butter love swirled right in. If you’re gluten-free—or even if you’re not—this one’s gonna stay in your back pocket forever.
Print
Gluten Free Peanut Butter Swirl Brownies
- Total Time: 34 minutes
- Yield: 9–12 squares
- Diet: Gluten Free
Description
Fudgy, rich brownies with a creamy salted peanut butter swirl—naturally gluten free, no flour needed.
Ingredients
For the brownie base:
1/2 cup (1 stick) unsalted butter, melted
1 cup granulated sugar
2 large eggs, room temperature
1/3 cup unsweetened cocoa powder
1/2 tsp salt
1 tsp vanilla extract
1/2 cup creamy natural peanut butter, salted preferred
3/4 cup semi-sweet chocolate chips (or chopped chocolate bar)
Instructions
Preheat your oven to 350°F (175°C). Line an 8×8 inch pan with parchment paper and give it a light spray of oil. Leave a little overhang so you can lift the brownies out later without drama.
In a medium bowl, whisk together melted butter and sugar until it looks smooth and kind of shiny. Add the eggs one at a time, whisking after each. You want it thick and glossy.
Stir in the cocoa powder, salt, and vanilla extract. Don’t overmix, but make sure there are no dry cocoa pockets hiding at the bottom.
Fold in the chocolate chips. Don’t skimp—they’re the gooey bonus bites in every corner.
Pour the brownie batter into your pan. Spread it evenly—it’ll be thick.
Now take your peanut butter and warm it for 10–15 seconds in the microwave. You just want it pourable. Dollop spoonfuls all over the surface of the brownie batter, then drag a butter knife through it to swirl. No need to be perfect—messy looks beautiful here.
Pop it into your oven and bake for 22–26 minutes. You’ll know it’s done when the edges look set, but the middle still jiggles just slightly.
Don’t overbake. These finish cooking in the pan as they cool.
Let them cool in the pan for at least 30 minutes. If you want clean-cut bars, refrigerate them for another hour. But if you’re like me and have zero patience, just dig in with a fork while they’re still warm and melty. Bliss.
Notes
Use natural peanut butter and don’t overbake. Brownies will set more as they cool.
- Prep Time: 10 minutes
- Cook Time: 24 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 265
- Sugar: 21g
- Sodium: 115mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 48mg
