Gluten Free Peanut Butter Brownies Recipes

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SIMPLE GLUTEN-FREE BROWNIES

Delicious gluten-free brownies that are quick and easy to make!

Provided by cisacke

Categories     Desserts     Cookies     Brownie Recipes     Nut Brownie Recipes

Time 55m

Yield 16

Number Of Ingredients 9



Simple Gluten-Free Brownies image

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line an 8-inch square baking dish with parchment paper.
  • Beat sugar and butter together in a large bowl with an electric mixer until light and creamy. Beat in eggs until smooth. Stir in ground almonds, melted chocolate, cocoa powder, baking powder, and vanilla extract. Fold chocolate chips into the batter.
  • Pour batter into the baking dish.
  • Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 25 to 30 minutes. Cool for 10 minutes on a wire rack before cutting into squares.

Nutrition Facts : Calories 199.3 calories, Carbohydrate 21.8 g, Cholesterol 38.6 mg, Fat 12.7 g, Fiber 1.4 g, Protein 2.4 g, SaturatedFat 6 g, Sodium 66.3 mg, Sugar 19.8 g

1 cup white sugar
½ cup butter
2 large eggs
½ cup ground almonds
¼ cup melted dark chocolate
1 ½ teaspoons unsweetened cocoa powder
½ teaspoon gluten-free baking powder
½ teaspoon vanilla extract
1 cup gluten-free chocolate chips

GLUTEN-FREE PEANUT BUTTER BLONDIES

I converted these blondies to be gluten-free so that my family could enjoy a comforting dessert. We were really craving brownies one night, and this cakelike treat hit the spot! They're an enticing spin on gluten-free peanut butter chocolate chip cookies. -Becky Klope, Loudonville, New York

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 16 servings.

Number Of Ingredients 12



Gluten-Free Peanut Butter Blondies image

Steps:

  • In a large bowl, combine the peanut butter, sugars and applesauce. Beat in eggs and vanilla until blended. Combine the flour, baking powder, xanthan gum and salt; gradually add to peanut butter mixture and mix well. Stir in chocolate chips and peanuts., Transfer to a 9-in. square baking pan coated with cooking spray. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into squares.

Nutrition Facts : Calories 176 calories, Fat 9g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 142mg sodium, Carbohydrate 22g carbohydrate (14g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges

2/3 cup creamy peanut butter
1/2 cup packed brown sugar
1/4 cup sugar
1/4 cup unsweetened applesauce
2 large eggs, room temperature
1 teaspoon vanilla extract
1 cup gluten-free all-purpose baking flour
1-1/4 teaspoons baking powder
1 teaspoon xanthan gum
1/4 teaspoon salt
1/2 cup semisweet chocolate chips
1/4 cup salted peanuts, chopped

DOUBLE-DECKER PEANUT BUTTER BROWNIES

These decadent, two-layer flourless brownies are easily customizable. You can use either almond butter or peanut butter in the bottom layer, and if you want to make them dairy-free, you can use coconut oil in place of butter. Top with chocolate chips, chopped pretzels, or any other crunchy snacks you have in the pantry.

Provided by Anna Stockwell

Categories     Brownie     Dessert     Egg     Vanilla     Peanut Butter     Butter     Chocolate     Wheat/Gluten-Free     Dairy Free     Kitchen Organization     snack     Coconut     Almond     Kid-Friendly     Small Plates

Yield Makes 16

Number Of Ingredients 16



Double-Decker Peanut Butter Brownies image

Steps:

  • Make the Nut Butter Layer
  • Preheat oven to 350°F. Line an 8x8" baking dish with 2 overlapping pieces of parchment paper, leaving at least a 2" overhang on 2 sides.
  • Whisk eggs, brown sugar, salt, and vanilla in a medium bowl until well combined. Using a rubber spatula, stir in peanut butter until a smooth, thick batter forms. Scrape into prepared baking dish and spread in an even layer.
  • Make the Cocoa Layer and Assemble
  • Using an electric mixer or a stand mixer fitted with the whisk attachment on medium-high speed, beat eggs, granulated sugar, and brown sugar in a large bowl until mixture is light, smooth, and doubled in volume, 3-4 minutes. With mixer running on low speed, slowly beat in butter, then add vanilla and salt and beat to combine. Add cocoa powder and cornstarch. Beat on low speed, scraping down sides of bowl as needed, until incorporated. Increase speed to medium-high and beat until mixture is thick and holds its shape, about 30 seconds. Pour over nut butter layer and smooth top.
  • Add your choice of toppings or leave top smooth-they're all good options.
  • Bake brownie until top is puffed, glossy, and starting to crack, and the center is just set (it shouldn't jiggle when shaken, but the chocolate layer will still be very gooey), 25-30 minutes. Let cool.
  • Remove brownie from pan using parchment overhang, then cut into 16 squares.

For the Nut Butter Layer
2 large eggs
1 cup (packed) light brown sugar
1/2 tsp. kosher salt
1/2 tsp. vanilla extract
3/4 cup natural unsweetened creamy peanut butter or almond butter
For the Cocoa Layer
2 large eggs
1 cup granulated sugar
1/4 cup (packed) light brown sugar
1 tsp. vanilla extract
3/4 tsp. kosher salt
1/2 cup (1 stick) unsalted butter or virgin coconut oil, melted
1/2 cup unsweetened cocoa powder
3 Tbsp. cornstarch
1/2 cup chocolate chips, chopped or whole nuts, coconut flakes, crushed pretzels, or potato chips (optional)

GLUTEN-FREE PEANUT BUTTER TRUFFLE BROWNIES

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



Gluten-Free Peanut Butter Truffle Brownies image

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

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

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