Peanut Butter Swirl Brownies Gluten Free Recipes

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GLUTEN FREE PEANUT BUTTER BROWNIES



Gluten Free Peanut Butter Brownies image

These Gluten Free Peanut Butter Brownies are rich, chewy, and a terrific blend of chocolate and peanut butter.

Provided by Connie @ Flavor Walk

Categories     Dessert     Snack

Time 50m

Number Of Ingredients 11

2/3 cup unsweetened cocoa powder
1 1/2 cups granulated sugar
1/3 cup powdered sugar
1/2 teaspoon salt
1 cup gluten free flour blend
1/2 cup semisweet chocolate chips
3 large eggs
1/2 cup vegetable oil
2 tablespoons water
2/3 cup chopped peanut butter cups
1/2 cup creamy peanut butter

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!

Nutrition Facts : ServingSize 1 brownie, Calories 362 kcal, Carbohydrate 45 g, Protein 7 g, Fat 20 g, SaturatedFat 11 g, Cholesterol 47 mg, Sodium 170 mg, Fiber 4 g, Sugar 33 g

GLUTEN-FREE PEANUT BUTTER SWIRL BROWNIES



Gluten-Free Peanut Butter Swirl Brownies image

Gluten-free peanut butter swirl brownies are so easy to make. This recipe, which is loaded with peanut butter, makes the best dessert for any peanut butter cup lovers in your life.

Provided by Elizabeth

Number Of Ingredients 10

3/4 cup gluten-free flour
1/2 cup unsweetened cocoa powder, natural or Dutch process
1/4 teaspoon salt
2 sticks butter, melted and cooled slightly
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
3/4 cup peanut butter
1/3 cup granulated sugar
1 large egg

Steps:

  • Preheat oven to 350 degrees F. Line an 8x8x2-inch pan with foil. Lightly grease the foil with nonstick cooking spray.
  • Whisk together gluten-free flour blend, cocoa powder, and salt in a medium mixing bowl. Add the melted butter, sugar, eggs, and vanilla extract. Whisk until smooth. Batter will be thick.
  • In another bowl, combine the peanut butter, granulated sugar, and egg. Mixture will be thick.
  • Spread about half of the chocolate batter evenly into the pan. Drop large spoonfuls of peanut butter all over the chocolate batter. Using a knife, swirl the peanut butter batter into the chocolate batter. Drop the remaining chocolate batter on top. Swirl lightly with a knife.
  • Bake until set, about 30 minutes. Allow brownies to cool in the pan and then cut into squares.

GLUTEN-FREE PEANUT BUTTER TRUFFLE BROWNIES



Gluten-Free Peanut Butter Truffle Brownies image

Looking for a delicious dessert made using Betty Crocker® Gluten Free brownie mix? Then check out these peanut butter truffle brownies with semisweet chocolate chips topping.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h30m

Yield 16

Number Of Ingredients 8

1 box Betty Crocker™ Gluten Free brownie mix
Butter and eggs called for on brownie mix box
1/4 cup butter, softened
1/4 cup creamy peanut butter
1 cup powdered sugar
1 teaspoon milk
1 cup semisweet chocolate chips
1/4 cup butter

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.

Nutrition Facts : Calories 290, Carbohydrate 33 g, Cholesterol 50 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 9 g, ServingSize 1 Brownie, Sodium 135 mg, Sugar 31 g, TransFat 0 g

GLUTEN-FREE CREAM CHEESE SWIRL BROWNIES



Gluten-Free Cream Cheese Swirl Brownies image

Dress up a Betty Crocker® Gluten Free brownie mix with a cream cheese filling to make brownies even better!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h30m

Yield 16

Number Of Ingredients 8

4 oz (half of 8-oz package) gluten free cream cheese, softened
3 tablespoons sugar
1/4 teaspoon pure vanilla
1 egg yolk
1 box Betty Crocker™ Gluten Free brownie mix
1/4 cup butter, melted
2 whole eggs
1/4 cup miniature semisweet chocolate chips

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 9-inch square pan with cooking spray (without flour).
  • In small bowl, beat filling ingredients with electric mixer on low speed until smooth; set aside.
  • In medium bowl, stir brownie mix, butter and eggs until well blended (batter will be thick). Spread three-fourths of batter in pan. Spoon cream cheese filling by tablespoonfuls evenly onto brownie batter. Spoon remaining batter over filling. Cut through mixture with knife several times for marbled design. Sprinkle with chocolate chips.
  • Bake 37 to 44 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely in pan on cooling rack, about 1 hour 30 minutes. Cut into 4 rows by 4 rows. Store covered in refrigerator.

Nutrition Facts : Calories 210, Carbohydrate 28 g, Cholesterol 55 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Brownie, Sodium 110 mg, Sugar 22 g, TransFat 0 g

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