Gluten-free Peanut Butter Brownies
I've been making these gluten-free peanut butter brownies a couple times a month for 9 years! See notes for easy dairy-free substitutions.
- Prep time
- 10 min
- Cook time
- 40 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup all-purpose gluten-free flour blend
- 1/2 tsp. xanthan gum
- 1 tsp. baking powder
- 1/8 tsp. salt
- 1/3 cup butter or non-dairy alternative, softened
- 1/2 cup creamy peanut butter
- 1 cup sugar
- 1/4 cup firmly packed brown sugar
- 2 eggs
- 1/2 tsp. vanilla
- 1 cup (6 oz.) semi-sweet chocolate chips
Instructions
- 1
In a small bowl, whisk together the flour, xanthan gum, baking powder and salt. Set aside.
- 2
In the bowl of your electric mixer, use the paddle blade to beat butter & peanut butter together until light and fluffy.
- 3
Gradually add sugar and brown sugar, creaming well.
- 4
Add eggs, one at a time, beating well after each.
- 5
Add vanilla extract and beat just until mixed in.
- 6
Add the flour mixture in 3 additions.
- 7
Beat until well mixed.
- 8
Stir in the chocolate chips.
- 9
Spread in a well greased 9" square baking pan. I usually use a glass 9" square Pyrex pan for this.
- 10
Bake at 350° for 30-40 minutes or until it looks set in the middle.
- 11
Enjoy a warm gooey brownie, or let cool completely and enjoy a chewy brownie!