Recipes

Warm Peanut Butter Brownies

August 20, 2015
Warm Peanut Butter Brownies

Ready to bake in 5 minutes and no xanthan gum needed.

Growing up, my mom would get after me for dipping my spoon into the peanut butter jar and pulling out a hunk of the stuff. I would sneak off and slowly eat it off the spoon. I still do it today, but no one gets after me.

Except maybe the dogs. I think they want me to give them some. Peanut butter cookies are still my favorite and I will wrestle with anyone for the last bit of peanut butter pie. But these gluten free bars sure are amazing, especially for a peanut “nut” like me!

This is from my Gluten Free Brownies and Bars Cookbook .

Peanut-Butter-Brownies

 

Easy, quick and tasty. Make this for dinner tonight. Prep time is 5 minutes max and bake time is about 25 minutes. 

Gluten Free Peanut Butter Brownies

1/2 cup creamy peanut butter
1/4 cup butter, softened
1 tsp. gluten free vanilla extract
1 cup packed brown sugar
2 eggs
2/3 cup gluten free flour

Hint: There is no need for xanthan gum in this recipe. The amount of flour used is under one cup. The peanut butter and eggs will keep it together for you. If you have gluten flour that already has gum in it, that’s fine. You just don’t need to add any if your flour doesn’t.

Equipment needed: Bowl, mixer, spatula, 8×8 baking pan, measuring cups and spoons

Preheat the oven to 350 degrees.
Mix together the peanut butter, butter, vanilla and brown sugar in a bowl with an electric mixer. Beat in the eggs one at a time and then mix in the flour. Spread it into a well greased or parchment lined 8×8 baking pan. Bake for 20 to 30 minutes.

Don’t over bake or your brownies will be DRY! If you’re not sure how done is done, poke the center with a toothpick. If you have a few crumbs on your toothpick, good. Better underdone than over with brownies.

Remove from the oven, cool and then spread with Peanut Butter Frosting to really make this an over the top PB delight. 

Peanut Butter Frosting

Place 1 cup creamy peanut butter and 1/3 cup of powdered sugar in a bowl and blend together. If it’s too stiff to spread, add a little more powdered sugar until it’s just right. 

You could also spread these brownies with Nutella, or change the peanut butter in the frosting with some grape jelly and use that instead. PB and J brownies. Sounds good.

Another idea is to take the brownies unfrosted, cut into squares, place in dessert bowls and top with a scoop of ice cream, chocolate or butterscotch syrup, a squiggle of whipped cream and a maraschino cherry. Cheaper than going to the local ice cream shop.

Happy Baking!

Team Your Gluten Free Kitchen

Go grab the Gluten Free Brownie Cookbook here. Click here!

Photo source:Gal on a mission

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Comments(27)

  1. kathy says: September 17, 2015 at 6:32 pm

    Would these be just as good with non-dairy butter?

    • kathy says: September 18, 2015 at 10:33 am

      Yes, they would. The flavor will be a little different because butter gives flavor, but they will be still be delicious.

  2. kathy says: September 25, 2015 at 5:42 pm

    I thought I was ordering an actual book. I do not have a Kindle. The order #D01-3682702-9056208 needs to be canceled. I would like to order a book if they are available. I am sorry for the mixup.

    • kathy says: September 28, 2015 at 9:23 am

      Sorry about that. Right now I only have it available on Kindle. You can download Kindle format for your computer or an iPad if you have one.
      If that won’t work, just get in touch with amazon and cancel the order. They will refund it to you. Thanks for trying 🙂

  3. kathy says: October 4, 2015 at 6:56 am

    These are yummy!

  4. kathy says: October 4, 2015 at 3:35 pm

    I have made these 2 times now and they are sooo good.

    • kathy says: October 7, 2015 at 3:32 pm

      I’m glad that you like them. So do I, but then I eat my peanut butter with a spoon 🙂

  5. kathy says: October 12, 2015 at 7:16 pm

    My daughter is allergic to wheat, eggs, modified cornstarch & beef. What would you use in place of the eggs? She doesn’t like the flavor of egg replacer. Could you use applesauce?

    • kathy says: October 13, 2015 at 2:56 pm

      Have you tried using the flax meal egg replacer? 1 Tbsp. flax seed meal mixed with 3 Tbsp. of water per egg. Let it sit until it gels and then add with the liquid ingredients. Try that and see if it works for you.

    • kathy says: November 10, 2015 at 2:48 pm

      I know someone who is allergic to chicken eggs, but she can eat duck eggs. Do you know if your daughter can eat duck eggs? You may be able to find them near you – probably not at a grocery store, but from someone who raises ducks.

      • kathy says: November 11, 2015 at 12:48 pm

        Since one egg equals 1/4 cup, just make sure you measure out your eggs. Duck eggs would be fine. Might give a different taste but other than that, go for it.

  6. kathy says: October 25, 2015 at 12:23 pm

    I can’t tell you how nice it is to find an uncomplicated gluten free recipe!
    Thank you for making it a little easier.

    • kathy says: October 26, 2015 at 2:27 pm

      You’re welcome! I get tired of the 5 mile long ingredient lists in something that should be fairly simple to make. Right there with ya!

  7. kathy says: October 26, 2015 at 12:06 pm

    Could you use stevia instead of brown sugar?

    • kathy says: October 26, 2015 at 2:26 pm

      You probably could. I would add a little molasses to the recipe because brown sugar has some molasses in it, so you will lose that flavor. Just add a tablespoon or two of molasses and see what happens. I’m sure it will be fine. The big thing with brownies….don’t over bake! Anything else can be adjusted as needed 🙂

  8. kathy says: October 26, 2015 at 12:48 pm

    Thanks for the recipe and I’ll be off to check out your book!

    Can you tell me if these can be made with “natural’ peanut butter or does it have to be made with standard brands like skippy or jiff?

    Thank you

    Kelly

    • kathy says: October 26, 2015 at 2:24 pm

      I’m not sure! I used Skippy brand. Natural are usually stiffer in texture so you made need to add a little less flour if it gets too stiff.
      Try it and see what happens! That’s the fun part. As long as you don’t over bake it I’m sure it will turn out just fine.

  9. kathy says: October 29, 2015 at 6:35 am

    I made these last night, they turned out great! I used 3/4 cup of maple syrup in stead of 1 cup of sugar. I had to bake them a bit longer, I believe it was 35 minutes. Thank you for sharing your recipe.

    • kathy says: October 30, 2015 at 2:13 pm

      Awesome. Thanks for letting us know.

  10. kathy says: November 3, 2015 at 7:06 pm

    Made these early this morning.Are they ever so good.I’m going to have to give some away so I won’t eat them all.They taste just as good cold as they did warm.Thanks for the recipe.

    • kathy says: November 9, 2015 at 2:46 pm

      You are welcome. Thanks for taking a chance and trying them. I know there are a lot of recipes out there and I’m honored that you tried mine 🙂

  11. kathy says: November 9, 2015 at 10:08 am

    Could you use coconut flour?

    • kathy says: November 9, 2015 at 2:45 pm

      You could use coconut flour. I would start with 1/4 cup and try that. If it doesn’t have the right consistency go up to 1/3 cup but I would not do any more that that. I think the 1/4 might be enough.

  12. kathy says: November 10, 2015 at 4:09 pm

    will ghee or coconut oil work?
    will soy butter or cashew butter work?
    any gluten free flour? coconut flour? potato flour? oat flour?
    Please advise, thank you

    • kathy says: November 11, 2015 at 12:47 pm

      Yes, ghee would work or coconut oil. You can definitely change out the peanut butter with any nut butter you would like. As for the gluten free flour, any you suggested would work as the amount is under one cup. You could use coconut flour. I would start with 1/4 cup and try that. If it doesn’t have the right consistency go up to 1/3 cup but I would not do any more that that. I think the 1/4 might be enough.

  13. kathy says: October 22, 2016 at 6:15 am

    Hi. When you refer to cup, approx how many grams is this?

    Thanks

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