9 Ingredient Gluten Free Peanut Butter Brownies Recipes

GLUTEN FREE PEANUT BUTTER BROWNIES

Steps:

• Preheat oven to 350 degrees. Line a metal 9x9 baking pan with aluminum foil, leaving an overhang on the sides to lift the finished brownies out. Spray the foil with non-stick cooking spray.
• In a large mixing bowl, whisk together the cocoa powder, sugars, salt, gluten free flour, and chocolate chips.
• Add the eggs, oil, and water to the mixing bowl and stir until combined.
• Using a rubber spatula, fold in the peanut butter cups.
• Transfer the batter to the prepared pan and smooth out.
• Drop tablespoons of peanut butter on top of the brownie batter. Using a table knife, draw lines through the batter, vertically and then horizontally, to create a swirled design.
• Bake for 25-30 minutes. Check the brownies after 25 minutes by gently shaking the pan. If the brownie wobbles in the middle, continue to bake for another 5 minutes.
• Place the pan of baked brownies on a wire rack to cool completely. Cut into squares and enjoy!

GLUTEN-FREE PEANUT BUTTER TRUFFLE BROWNIES

Steps:

• Heat oven to 350°F. Make and bake brownie mix as directed on box, using butter, eggs and any of the pan choices-except line pan with foil, then grease foil on bottom only for easier removal. Cool completely, about 1 hour.
• In medium bowl, stir filling ingredients until smooth. Spread mixture evenly over brownie base.
• In small microwavable bowl, microwave topping ingredients uncovered on High 30 to 60 seconds. Stir until smooth; cool 10 minutes. Spread over filling. Refrigerate about 30 minutes or until set. Store covered in refrigerator.

PEANUT BUTTER STUFFED BROWNIES (GF)

Steps:

• Line and grease a 24cm square cake tin. Buttering the whole inside of the tin lightly and lining the base of the tin with greaseproof paper.
• Melt the butter and the chocolate together in a non-stick saucepan over a low heat. Keep the heat nice and low and stir occasionally until you have a lovely glossy pan of molten chocolate in front of you. Set aside and allow to cool slightly.
• Take a large bowl and add the eggs and sugar. Beat until they are well combined.
• Once the chocolate mix has cooled a little (it should still be warm, but you should be able to put your little finger in the chocolate mix without it burning you), pour the chocolate and butter into the egg and sugar bowl, stirring the mix quite vigorously as you pour. It is important that the chocolate mix is not hot (just warm) when you pour it, otherwise you risk cooking the eggs. Both mixes should be totally combined now.
• Sift the gluten free plain flour on top of the chocolate mix and fold it in as you go. Stir well until all the flour is fully combined and there are no little flour lumps remaining.
• Now pour HALF the brownie mix into the cake tin.
• Place the peanut butter in a bowl and microwave for 30 seconds. This will warm in gently and give a slightly runnier consistency.
• Pour 200g of the peanut butter (i.e. just keep a small amount in the bowl, which you can use to marble the top of the brownies) on the base brownie mix. No need to cover the brownie completely, but try to spread it around as much as possible.
• Next pour the remaining gluten free brownie mixture on top of the peanut butter layer.
• Dollop the remaining 25g of peanut butter onto the top of the brownie and draw a knife through the patches of peanut butter to marble and give a feathered pattern on top of the gluten free peanut butter brownies.
• Bake at 180C for 20-25 minutes for gluten free peanut butter brownies with a lovely squidgy centre - they will have a slight wobble to them when you take them out of the oven but you will see the top has begun to crack around the edges and the brownie will have risen slightly. If the mix is still quite sloppy, pop them back in for another 5-10 minutes. I like these gluten free peanut butter brownies to be dense and fudgy and tend to leave them to set fully overnight (or pop them in the fridge for an hour at least). If you prefer cakey brownies, you should cook for 35 minutes (but the fudgey ones are sooo much better).
• Then when the gluten free peanut butter brownie has fully set you can remove from the tin and chop into chunks. YUM.

PEANUT BUTTER SWIRL BROWNIES (GLUTEN FREE!)

Steps:

• 1. Preheat oven to 350 degrees. Spray a 8×8 inch pan with non-stick cooking spray. Place all ingredients in the blender, except for the peanut butter, starting with the liquid ingredients first for easy blending. Blend until mix is smooth, and oats are ground. (Helpful Hint: You may need to stop the blender a few times and stir to mix things up at first!)
• 2. Pour mix into brownie pan, using a spatula to scrape the sides of the blender, and get all of the batter into the pan. (You don't want to waste any, trust me!)
• 3. Microwave the peanut butter for 30 seconds. Drizzle the melted peanut butter over the brownie batter. Using a knife, gently swirl the batters together to make a marbled effect,. (Try not to overmix).
• 4. Bake for 20-25 minutes, or until brownies are cooked through. When brownies are completely cooled, cut brownies into 3 rows by 3 rows to get 9 even brownies.(I put them in the refrigerator to cool completely before cutting into them. They are very fudgy, so this helped them firm up a bit.)