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!

Gluten Free Peanut Butter Fudge Brownies

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

A delicious and chewy gluten free peanut butter layered brownie that tastes like an oversized Reese's Peanut Butter Cup!
Prep Time 30 mins
Total Time 1 hr 20 mins


Brownie Base

  • cup cocoa
  • ½ cup plus 2 Tbsp. boiling water
  • 2 oz. unsweetened chocolate
  • 4 Tbsp. unsalted butter melted
  • ½ cup plus 2 Tbsp. coconut oil
  • 2 large egg yolks
  • 2 large eggs
  • 3 tsp. vanilla extract
  • cups sugar
  • cups all-purpose gluten-free flour blend with xanthan included
  • ¾ tsp. salt

Peanut Butter Fudge

  • 1 cup creamy or crunchy peanut butter
  • 1/2 cup unsalted butter
  • 1/8 tsp. salt
  • 2 Tbsp. milk plus more if needed (I used coconut milk)
  • 1 tsp. vanilla extract
  • 2 cups powdered sugar

Chocolate Topping

  • 1 1/2 cups semi-sweet chocolate chips
  • 1/3 cup creamy peanut butter


  • 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

  • In a large bowl, whisk together the cocoa and boiling water until it's smooth.
  • 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.)
  • Melt the coconut oil and whisk in melted butter and oil. (This will look separated until you add the eggs & vanilla extract.)
  • Add the yolks, eggs and vanilla extract.
  • Continue to whisk until the mixture is smooth and well blended.
  • Whisk in the sugar until well blended.
  • In small bowl, whisk together the gluten-free flour and salt.
  • Add the flour mixture into wet ingredients and combine with a rubber spatula.
  • Pour the batter into the 8 x 8 pan (I used a pyrex) and bake at 350°.
  • Bake until a toothpick inserted about halfway between edge and center comes out mostly clean, 50 to 55 minutes.
  • Cool for about 1 hour on a wire rack.

For the Peanut Butter Fudge

  • Beat together the peanut butter, butter and salt until smooth in an electric mixer - medium speed.
  • 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.
  • Add the vanilla extract, mix well. Add more milk if necessary to get a smooth, spreadable consistency.
  • 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

  • Melt together the peanut butter & chocolate chips on the stovetop on low or in the microwave until they are completely melted.
  • 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!