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 in a skillet.
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. Was I going to have to live without my beloved chocolate forever? I was determined to find some recipes to fulfill me without making me feel guilty or like I was giving something up. Plus, I didn't want something that tasted like chocolate but was lacking flavor.
You guys, I am SO glad to tell you that you don't have to give up desserts! As a matter of fact, because you aren't eating processed foods, all the time, desserts actually taste even better than they did! 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.
In this free 5-day email series learn all my tips for incorporating a low-carb lifestyle into the life of your family.
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.
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, and 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 also will enhance the other flavors. You can't taste it but if it isn't there it will taste like something is missing.
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 ironed skillet a spray of oil and pour in the brownie batter and spread it evenly.
Expert Tip: If you don't have a cast iron pan you can make these in any baking dish. I like to line an 8x8 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!
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 ¼ 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 to the batter. Start out with ½ 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 ¼ 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.
Cocoa - Sprinkle a dusting of cocoa on top of the brownies after they have cooled. It gives them an elegant look and provides even more flavor to them.
Cayenne Pepper - If you haven't tried brownies with cayenne pepper yet, you have been missing out. They really bring out the chocolate flavor and give you a little bit of heat. Don't put more than ⅛ - ¼ teaspoon, or it will be too overpowering.
Cinnamon - Add some cinnamon into the brownie batter or sprinkle a little bit on top. It's a lovely combination with the chocolate. Go with ½ teaspoon to get a little bit of spicy flavor.
Common Questions
How Do You Store Brownies?
This healthy brownie recipe 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 3 days in the fridge.
Can You Make Brownies Without Baking Soda?
Yes, you can absolutely make gluten-free peanut butter brownies without baking soda. I don't use baking soda or baking powder for this easy brownie recipe. I didn't want the brownies to rise too much, and the egg is all I needed as a raising agent. Not using baking soda is why these indulgent brownies are so fudgy.
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.
Like what you see? Follow me on Facebook! Love this recipe? Leave a comment & 5-star rating right here! Make sure you don’t miss new recipes by getting email updates!
📖 Recipe
Ingredients
- 1 large egg
- ¼ cup cocoa powder
- 1 cup natural peanut butter
- ⅓ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- ⅔ cup water
- 1 teaspoon 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
If you are still craving desserts, take a look at some of the best dessert recipes on my blog.
- Chocolate Chip Cookie Cups With Ganache Icing
- Keto Chocolate Cupcakes
- Keto Chocolate Cake
- Keto Chocolate Chip Cheesecake Bars
- Chocolate Cake Bars With Cheesecake Swirl
- Keto Marble Chocolate Cake
Originally Published October 18, 2019. Revised and Republished January 12, 2023.
Deb says
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?
Kendra says
Can you use monk fruit sweetener or just erythritol and If so, how much?
Taryn says
1/2 of an erythritol/monk fruit blend (Lakanto) or just erythritol should work.
Jane Saunders says
I love how simple this recipe is to prepare - so great for January when I'm trying to be healthier too.
Katie says
I love how simple this recipe is! Makes it really convenient to make them.
Taz says
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.
Taryn says
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.
Virginia says
I have these in the oven RIGHT NOW!! Are the nutrition facts based on per serving or the entire product?
Taryn says
Per serving. Servings are listed at the top of the recipe card.
Holly says
P.S. Are they supposed to be baked at 350 or 370? You have both. ;). Mine were best at 370 for 19 minutes.
Holly says
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!!!!!