I have a confession to make. I do not like peanut butter…well, at least I didn’t until I started some kitchen experimenting. When stuffed into my epic Best Gluten Free Brownies I suddenly have a peanut butter crush of epic proportions! My peanut butter gluten free brownies are seriously good – the dense chocolate brownie sandwiching an oozingly smooth peanut butter centre is a killer combo. Once you have tried this recipe there is no going back. Getting baking, peeps, these bad boys are unmissable!
- 125g dark chocolate
- 125g milk chocolate
- 250g salted butter
- 4 medium eggs
- 230g golden caster sugar
- 150g plain gluten free flour
- 1 x 225g jar good quality peanut butter (I used Pip & Nut)
- 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 for a couple of hours at least). If you prefer cakey brownies, you should cook for 35-40 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.
Enjoyed this recipe? Then check out my other gluten free baking treats: