Gluten Free Peanut Butter Fudge Brownies

Initially, I wanted to call these, Leave-Me-Alone-These-Are-Mine Bars, but that seemed rude. When finally, I could use my words again and was willing to share, my family and I agreed that that we would be making these again ASAP! What could be better than an amazingly chocolaty, perfectly chewy brownie paired with a fudgy peanut butter-y layer (think reese’s peanut butter cups) and topped with even more chocolate? Nothing. Except maybe that it’s also gluten free!

These taste like Reese's Peanut Butter Cups!

A quick note on the brownie recipe itself: When you whisk together the melted butter and oil into the unsweetened chocolate – it will appear separated no matter how long you whisk. Don’t worry!

Unsweetened chocolate with butter and oil whisked in.

As soon as you add the eggs and vanilla – it starts to look the way you would expect it to. Voila!

Whisk in the eggs, egg yolks and vanilla extract and Voila!

Perfect Reese's Peanut Butter Cup - Like Gluten Free Brownies!

To serve, slice each square into 4 rectangles and chill. Yields 9-27 (depending on how much of a chocolate fix you need) extremely rich and satisfying brownies! Enjoy!

Gluten Free Peanut Butter Fudge Brownies
Yields 27
A delicious and chewy gluten free peanut butter layered brownie that tastes like an oversized Reese's Peanut Butter Cup!
Write a review
Prep Time
30 min
Total Time
1 hr 20 min
Prep Time
30 min
Total Time
1 hr 20 min
Brownie Base
  1. ⅓ cup cocoa
  2. ½ cup plus 2 Tbsp. boiling water
  3. 2 oz. unsweetened chocolate
  4. 4 Tbsp. unsalted butter, melted
  5. ½ cup plus 2 Tbsp. coconut oil
  6. 2 large egg yolks
  7. 2 large eggs
  8. 3 tsp. vanilla extract
  9. 2½ cups sugar
  10. 1¾ cups all-purpose gluten-free flour blend (with xanthan included)
  11. ¾ tsp. salt
Peanut Butter Fudge
  1. 1 cup creamy or crunchy peanut butter
  2. 1/2 cup unsalted butter
  3. 1/8 tsp. salt
  4. 2 Tbsp. milk, plus more if needed (I used coconut milk)
  5. 1 tsp. vanilla extract
  6. 2 cups powdered sugar
Chocolate Topping
  1. 1 1/2 cups semi-sweet chocolate chips
  2. 1/3 cup creamy peanut butter
  1. Preheat oven to 350°. Line an 8 x 8 inch pan with foil pushing into the corners and up the sides until smooth. Spray with non-stick spray.
For the Brownies
  1. In a large bowl, whisk together the cocoa and boiling water until it's smooth.
  2. Add the unsweetened chocolate and whisk until the chocolate is melted. (You may need to warm up your bowl over a hot water bath or place it in the microwave in 30 second increments until the chocolate is melted.)
  3. Melt the coconut oil and whisk in melted butter and oil. (This will look separated until you add the eggs & vanilla extract.)
  4. Add the yolks, eggs and vanilla extract.
  5. Continue to whisk until the mixture is smooth and well blended.
  6. Whisk in the sugar until well blended.
  7. In small bowl, whisk together the gluten-free flour and salt.
  8. Add the flour mixture into wet ingredients and combine with a rubber spatula.
  9. Pour the batter into the 8 x 8 pan (I used a pyrex) and bake at 350°.
  10. Bake until a toothpick inserted about halfway between edge and center comes out mostly clean, 50 to 55 minutes.
  11. Cool for about 1 hour on a wire rack.
For the Peanut Butter Fudge
  1. Beat together the peanut butter, butter and salt until smooth in an electric mixer - medium speed.
  2. Reduce the speed and add one cup of the powdered sugar followed by one tablespoon of milk, combine and repeat until all the sugar has been blended in.
  3. Add the vanilla extract, mix well. Add more milk if necessary to get a smooth, spreadable consistency.
  4. Plop cookie sized chunks of the the peanut butter fudge evenly onto the top of the brownies. Gently spread the fudge with the back of a greased spoon.
For the Chocolate Topping
  1. Melt together the peanut butter & chocolate chips on the stovetop on low or in the microwave until they are completely melted.
  2. Pour the chocolate topping over the peanut butter layer and spread smooth with a spoon or rubber spatula. Refrigerate until the topping sets - about 30 minutes. Enjoy!
Adapted from Michelle @
Columbia Gorge Gluten Free
By | 2017-11-08T13:44:33+00:00 February 5th, 2016|Recipes|0 Comments

Leave A Comment