Gluten-Free Peanut Butter Brownies
This Gluten-Free Peanut Butter Brownies Recipe is rich, decadent, and sinfully delicious. If you are looking for a fudgy brownie that’s moist and flavorful, then you have met your match. Chocoholics everywhere will be talking about this amazing brownie.
When I first started to eat gluten-free and low carb, I wondered how I was going to get through those days when I craved something really chocolatey for dessert. I was determined to find some treat recipes without making me feel guilty or like I was giving something up.
I am excited to share this flourless brownies recipe with you because I am sure you are going to love them as much as I do. You seriously won’t believe that these brownies are healthy when you taste them.
If you love this recipe, make sure to try my Flourless Brownies and Flourless Mug Cake next!
Ingredients
- Peanut Butter – You want to use natural peanut butter without added sugar. I prefer to use salted peanut butter, but unsalted is fine too. Most creamy peanut butter from the grocery store has added sugar, so read labels.
- Cocoa Powder – Not all cocoa powders are created equal. Look for one that is not bitter. You can use cacao powder if you choose.
- Sweetener – I use a blend of stevia, erythritol, xylitol, or allulose in my recipes. It is twice as sweet as sugar and has no aftertaste. You can use another sweetener, such as monk fruit sweetener or coconut sugar, if you prefer.
- Egg – The egg is the binder in this and is necessary. I don’t think this particular recipe would work with an egg substitute.
- Vanilla Extract – Vanilla naturally enhances the other flavors in this recipe.
- Salt – Salt will enhance the other flavors. You can’t taste it, but if it isn’t there, it will taste like something is missing.
See quantities in the recipe card.
How To Make Gluten-Free Peanut Butter Brownies
In addition to being GF these are also naturally dairy-free and grain-free since they don’t require any flour or gluten-free flour blends.
Step One: Start by preheating the oven to 350 degrees F. Then add the peanut butter and egg to a medium bowl. Stir with a spatula, then add in the cocoa, sweetener, and salt. Stir until it is combined, then add the water. The batter should be smooth, creamy, and thick.
Step Two: Give an 8″ cast iron skillet a spray of oil, add the brownie batter to the prepared pan, and spread it evenly.
👉 Tip: If you don’t have a cast-iron pan, you can make these in any baking dish. I like to line an 8×8 square baking pan with parchment paper and spray it with non-stick cooking spray.
Step Three: Place the skillet into the oven for around 17 minutes. After the gluten-free brownies have finished baking, let them cool for 3 minutes. Then serve warm or let them cool at the way. Enjoy!
Storage
These gf brownies should be stored in an airtight container in the refrigerator. Keeping gluten free brownie recipes in the fridge will keep them from drying out or aging too quickly. They will last around 4-5 days in the fridge.
You can also freeze them wrapped tightly with plastic wrap for 2-3 months.
Variations
These gluten-free peanut butter brownies are truly delightful just the way they are. I like to toss in a few extra ingredients from time to time for special occasions or when the mood strikes me right. Here are a few of my favorite additions that I think you might enjoy:
- Walnuts – Is a brownie even a brownie without walnuts? Okay, yes, you can absolutely enjoy a healthy brownie without walnuts, but they are sure are delicious with a few. I would start with 1/4 cup so to give it a little flavor and texture.
- Nut Butters – If you prefer you can use another nut butter like almond butter. A seed butter such as sunflower seed butter should also work to replace the peanut butter in this peanut butter brownie recipe. Any nut butter will add protein and nutrition.
- Chocolate Chips – Use your favorite semi-sweet chocolate chips and either sprinkle a few on top or add some on top of the brownie batter. Start with 1/2 cup of sugar-free chocolate chips and add more as you wish.
- Peanut Butter Swirl Brownies – If you want to boost the peanut butter flavor, mix 1/4 cup peanut butter with 1 tablespoon sweetener and two tablespoons of softened cream cheese. Whisk in an egg white. Drop dollops of the mixture on top of the batter and then swirl it in. You can use crunchy peanut butter if you prefer.
Common Questions
Why Do Brownies Crack?
Unfortunately, brownies will crack when they are baked if you over-stir them. When you stir the batter too much, there will be air bubbles that develop. So, that means when you bake the brownies, the air bubbles pop, which causes the brownies to crack.
Don’t worry though, you can simply make a point not to over mix the batter and this problem should be resolved. Plus, they are brownies, so even if you have a batch or two that don’t look amazing, they will still taste fantastic.
How Do I Cut Brownies Cleanly?
Cutting brownies can be a disaster if you don’t take your time with them. The best method I have found is to let the gluten-free peanut butter brownies cool until they are almost room temperature. Then take a knife that has been warmed by hot water and begin making your cuts.
If you end up with chunks of brownie as you cut, wipe it off and rewarm the knife with each pass. Then place the pan of brownies in the refrigerator to finish cooling. Once they are chilled, then you can carefully remove them from the skillet, and they should look lovely.
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Gluten-Free Peanut Butter Brownies
Ingredients
- 1 large egg
- 1/4 cup cocoa powder
- 1 cup natural peanut butter
- 1/3 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 2/3 cup water
- 1 tsp vanilla extract
- pinch salt
Instructions
- Preheat the oven to 370F
- In a medium bowl with a rubber spatula stir peanut butter and egg, add dry ingredients, stir until it is almost homogenous, add the water and vanilla to help you get a smoother batter, stir until you have a creamy and thick batter.
- Use an 8” iron skillet, spray with oil and add brownie batter.
- Bake for 17 minutes or until is no longer wet.
- Remove from the oven and let it cool for 3 minutes. Serve warm or cold depending on your preference. Store any leftovers in the fridge.
- Serve with your favorite keto ice cream!
Notes
Nutrition
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Originally Published October 18, 2019. Revised and Republished January 8, 2026.
I like how easy-yet delicious-these look.
Do they taste like traditional brownies or can you detect a peanut butter taste? (I guess if they taste like peanut butter my dear hubby would leave them all for me so maybe that’s an advantage for me? 🙂 )
To cut traditional brownies cleanly I cool to room temperature and use an inexpensive, throwaway plastic knife (the kind you use for a picnic or get from a drive thru). I think that should work on these too?
Can you use monk fruit sweetener or just erythritol and If so, how much?
1/2 of an erythritol/monk fruit blend (Lakanto) or just erythritol should work.
I love how simple this recipe is to prepare – so great for January when I’m trying to be healthier too.
I love how simple this recipe is! Makes it really convenient to make them.
These are cake like not brownie. They taste like peanut butter, no chocolate flavor at all. I had to cook way more than 17 minutes @370. These were liquid at 17 minutes. I cooked these another 10 minutes. The texture on each bite is kind of fudgy, but loose.
I’m sorry you didn’t care for these. If you’d like a richer chocolate taste you can add chocolate chips. Also, using almond butter instead of peanut butter might help because the flavor is milder.
I have these in the oven RIGHT NOW!! Are the nutrition facts based on per serving or the entire product?
Per serving. Servings are listed at the top of the recipe card.
P.S. Are they supposed to be baked at 350 or 370? You have both. ;). Mine were best at 370 for 19 minutes.
Your recipe is a definite keeper!!!! I ended up making these twice in one day! I made them at lunch time and they were quickly devoured, so I made them again at supper time! They were once again devoured! (The second time I served them warm with a scoop of ice cream on the top)! I love how fudgy and simple they are! I will making these over and over!!!!!