Gluten Free Peanut Butter Cup Brownies
These Gluten Free Peanut Butter Cup Brownies layer rich fudgy brownies, creamy peanut butter fudge, and silky chocolate ganache for the ultimate dessert!
You know what? There’s something absolutely magical about the combination of chocolate and peanut butter. Maybe it’s the way the creamy richness balances the deep cocoa flavor, or maybe it’s just pure nostalgia from childhood candy wrappers.
Either way, these Gluten Free Peanut Butter Cup Brownies bring all that magic to your kitchen—without a speck of gluten in sight.
I’ll never forget the first time I made these for my niece’s birthday party. She’d recently gone gluten-free, and I wanted something that felt celebratory and special, not like a compromise.
Well… let me tell you, these brownies disappeared faster than I could snap photos! Three decadent layers—fudgy brownies on the bottom, smooth peanut butter fudge in the middle, and glossy chocolate ganache on top—come together to create something that tastes like your favorite candy bar transformed into the most luxurious brownie you’ve ever had.
The best part? They’re actually straightforward to make, even if you’re new to gluten-free baking. No complicated techniques, no mystery ingredients—just real butter, quality chocolate, and a little patience while those gorgeous layers set.
Trust me, whether you’re making these Peanut Butter Cup Brownies (Gluten-Free) for a holiday gathering or just because Tuesday needs a little extra sparkle, they’re worth every single minute.
Table of Contents
Ingredients
| Brownies | Quantity |
|---|---|
| Butter | 1 cup (226g) |
| High-quality semi-sweet chocolate chips | 12 ounces (340g) |
| Granulated sugar | 1½ cups (300g) |
| Vanilla extract | 1 teaspoon |
| Kosher salt | ½ teaspoon |
| Large eggs | 4 |
| Gluten-free measure-for-measure flour | 1⅓ cups (200g) |
| Peanut Butter Fudge | Quantity |
|---|---|
| Butter | 6 tablespoons (85g) |
| Creamy peanut butter | 1½ cups (375g) |
| Vanilla extract | 1 teaspoon |
| Powdered sugar | 1⅔ cups (200g) |
| Milk of choice | 1 tablespoon |
| Chocolate Ganache | Quantity |
|---|---|
| Butter | 6 tablespoons (85g) |
| High-quality semi-sweet chocolate chips | 1½ cups (255g) |
Instructions
Preheat the oven to 350°F. Line a 9×13-inch baking pan with foil or parchment paper and spray generously with cooking spray to prevent sticking.
For the Brownies:
Cut the butter into tablespoon-sized pieces for even melting. Add the butter and chocolate chips to a medium microwave-safe bowl, then microwave for 30 seconds. Stir well, then continue microwaving in 15-second intervals, stirring after each one, until the chocolate and butter are completely melted and smooth as silk.
Add the sugar, vanilla, and salt to the chocolate mixture. Whisk everything together until it’s beautifully combined and slightly glossy.
Add the eggs one at a time, whisking thoroughly after each addition until fully incorporated. This step helps create that perfect fudgy texture we’re after.
Using a rubber spatula, gently fold in the gluten-free flour until no streaks remain. Don’t overmix—just stir until everything comes together.
Pour the batter into your prepared baking pan and smooth it into an even layer with your spatula. Bake for 30-35 minutes, until the brownies are set and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Remove from the oven and place the pan on a wire rack. Let the brownies cool completely before adding the peanut butter layer—this patience is key for clean, beautiful layers.
For the Peanut Butter Fudge:
Cut the butter into tablespoon-sized pieces. Add the butter and peanut butter to a medium microwave-safe bowl, then microwave for 30 seconds. Stir, then repeat in 15-second intervals, stirring each time, until both are completely melted and blended together smoothly.
Stir in the vanilla extract until combined. Gradually add the powdered sugar, stirring continuously until the mixture is smooth and lump-free. Add the milk one teaspoon at a time, mixing until you reach a fudgy consistency that’s firm enough to hold its shape but soft enough to spread easily.
Drop large spoonfuls of the peanut butter mixture over the cooled brownies. Using an offset spatula or the back of a spoon, spread it carefully into an even layer that covers the entire surface.
Refrigerate for 30 minutes (or pop it in the freezer for 10 minutes if you’re in a hurry) to let the peanut butter layer firm up before adding the final chocolate topping.
For the Chocolate Ganache:
Cut the butter into tablespoon-sized pieces. Add the butter and chocolate chips to a small microwave-safe bowl and microwave for 30 seconds, then stir. Continue microwaving in 15-second intervals, stirring after each one, until everything is completely melted and the ganache is smooth and shiny.
Spread the chocolate ganache carefully over the chilled peanut butter fudge layer, working from the center outward. Refrigerate for 1 hour (or freeze for 20 minutes) before slicing into squares—this ensures clean cuts and perfect layers.
Substitutions
Need a dairy-free version of these Gluten Free Peanut Butter Cup Brownies? Swap the butter for your favorite plant-based butter (I love Miyoko’s or Earth Balance) and use dairy-free chocolate chips like Enjoy Life or Hu Kitchen. For the milk in the peanut butter layer, any non-dairy option works beautifully—almond, oat, or coconut milk all do the trick.
Running low on peanut butter? Almond butter or cashew butter make excellent substitutes and create equally delicious Gluten-Free Chocolate Peanut Butter Brownies. Just keep in mind that natural nut butters (the kind where oil separates on top) might create a slightly different texture, so give them a good stir before measuring.
Can’t find measure-for-measure flour? You can use a homemade blend of white rice flour, tapioca starch, and potato starch, but I’d recommend adding ½ teaspoon of xanthan gum to help with structure. Bob’s Red Mill 1-to-1 or King Arthur Measure for Measure are my go-to brands that work perfectly without any tweaks.
Want to reduce sugar? You can cut the sugar in the brownie layer by ¼ cup without dramatically affecting texture, though they’ll be slightly less sweet. The peanut butter and ganache layers need their sugar for the right consistency, so I’d leave those as written.
Troubleshooting
Brownies turning out cakey instead of fudgy? You might be overbaking them slightly. Pull them from the oven when a toothpick comes out with a few moist crumbs clinging to it—remember, they’ll continue cooking a bit as they cool. Also, make sure you’re measuring your flour correctly by spooning it into the measuring cup and leveling it off, not scooping directly from the bag.
Peanut butter layer won’t spread smoothly? It might need a touch more milk to reach that perfect spreadable consistency. Add it just ½ teaspoon at a time, stirring well after each addition, until the fudge softens enough to spread without tearing the brownie layer underneath.
Chocolate ganache looking grainy or separated? This usually happens if the chocolate gets too hot or if there’s water introduced somehow. Make sure your bowl is completely dry, and don’t rush the melting process—slow and steady wins the race here. If it does separate, try whisking in a teaspoon of warm milk to bring it back together.
Layers sliding around when you cut? Make sure each layer is properly chilled before adding the next one, and definitely refrigerate the finished brownies for the full hour before slicing. For the cleanest cuts, wipe your knife with a warm, damp cloth between each slice.
Storage and Meal Prep
Store your Gluten-Free Peanut Butter Brownies in an airtight container in the refrigerator for up to 5 days. The layers stay beautifully intact when chilled, and honestly, I think they taste even better after a day or two when all those flavors have had time to meld together.
These brownies freeze incredibly well for up to 3 months. Cut them into individual squares, wrap each one in plastic wrap, then store them all in a freezer-safe container or zip-top bag. Thaw in the refrigerator overnight or at room temperature for about an hour—perfect for when you need a quick dessert or want to have something special on hand for unexpected guests.
Serving Suggestions
Serve these Peanut Butter Cup Brownies (Gluten-Free) straight from the fridge for the ultimate fudgy experience, or let them sit at room temperature for 15-20 minutes if you prefer a softer texture. Either way, they’re absolutely divine with a cold glass of milk or a hot cup of coffee.
Want to make them extra fancy for a dinner party? Top each square with a dollop of whipped cream, a drizzle of salted caramel, or even a sprinkle of flaky sea salt to bring out all those rich flavors. They’re also stunning served alongside vanilla ice cream—the temperature contrast is absolutely heavenly.
Variations
Make them mini by using a mini muffin tin instead of a 9×13 pan. Press a tablespoon of brownie batter into each cup, bake for 12-15 minutes, then add smaller portions of the peanut butter and ganache layers. Kids absolutely love these bite-sized Gluten Free Peanut Butter Cup Brownies for lunchboxes and parties.
Add some crunch by stirring ½ cup of chopped peanuts or crushed gluten-free pretzels into the brownie batter before baking. The texture contrast against all that smooth fudge is seriously addictive.
Go full candy bar by pressing miniature peanut butter cups into the brownie batter before baking, then proceeding with the peanut butter and ganache layers as directed. Man, oh man, that’s chocolate-peanut butter overload in the best possible way.
Make them nut-free by using sunflower seed butter instead of peanut butter and checking that your chocolate chips are processed in a nut-free facility. The flavor is a bit different but still incredibly delicious, and it opens up these brownies to friends with nut allergies.
Gluten Free Peanut Butter Cup Brownies FAQs
Can I make these Gluten Free Peanut Butter Cup Brownies ahead of time?
Absolutely! These are actually perfect make-ahead desserts. Prepare them up to 3 days before you need them and keep them refrigerated. The flavors deepen and the layers set even more beautifully with time.
What’s the best gluten-free flour to use for fudgy brownies?
I always reach for measure-for-measure blends like Bob’s Red Mill 1-to-1 or King Arthur Measure for Measure because they include xanthan gum and work beautifully without any modifications. These blends create that dense, fudgy texture we’re looking for in Gluten-Free Chocolate Peanut Butter Brownies without any grittiness.
How do I know when the brownies are done baking?
Look for edges that have just started to pull away from the pan sides and a center that’s set but still slightly soft to the touch. A toothpick inserted into the center should come out with moist crumbs—if it’s completely clean, you’ve overbaked them slightly.
Why do the layers need to be refrigerated separately?
Chilling each layer before adding the next one prevents them from mixing together and creates those gorgeous, distinct layers you see in bakery-style brownies. It’s worth the wait, I promise!
Can I use natural peanut butter instead of regular?
You can, but natural peanut butter has more oil and less sugar, which might make your fudge layer a bit looser. If you go this route, you might need to add a touch more powdered sugar to help it firm up properly.
Final Thoughts
These Gluten Free Peanut Butter Cup Brownies prove that gluten-free baking doesn’t mean sacrificing texture, flavor, or that wow factor we all crave in a truly special dessert. With three luscious layers working together in perfect harmony, they’re guaranteed to impress everyone—whether they’re gluten-free or not.
Looking for more show-stopping gluten-free treats? Check out my gluten-free banana nut muffins for an easier weekday option, or try these tender banana oat muffins for a naturally sweetened breakfast. And if you’re craving another banana-based delight, this hearty buckwheat banana bread is absolutely worth making.
Gluten Free Peanut Butter Cup Brownies
Equipment
- 9×13 inch baking pan
- Medium microwave-safe bowl
- Small microwave-safe bowl
- Whisk
- Rubber spatula
- Wire rack
- Offset spatula
Ingredients
Brownies
- 1 cup butter 226g
- 12 ounces high-quality semi-sweet chocolate chips 340g
- 1½ cups granulated sugar 300g
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
- 4 large eggs
- 1⅓ cups gluten-free measure-for-measure flour 200g
Peanut Butter Fudge
- 6 tablespoons butter 85g
- 1½ cups creamy peanut butter 375g
- 1 teaspoon vanilla extract
- 1⅔ cups powdered sugar 200g
- 1 tablespoon milk of choice
Chocolate Ganache
- 6 tablespoons butter 85g
- 1½ cups high-quality semi-sweet chocolate chips 255g
Instructions
- Preheat the oven to 350°F. Line a 9×13-inch baking pan with foil or parchment paper and spray generously with cooking spray to prevent sticking.
- Cut the butter into tablespoon-sized pieces for even melting. Add the butter and chocolate chips to a medium microwave-safe bowl, then microwave for 30 seconds. Stir well, then continue microwaving in 15-second intervals, stirring after each one, until the chocolate and butter are completely melted and smooth as silk.
- Add the sugar, vanilla, and salt to the chocolate mixture. Whisk everything together until it’s beautifully combined and slightly glossy.
- Add the eggs one at a time, whisking thoroughly after each addition until fully incorporated. This step helps create that perfect fudgy texture we’re after.
- Using a rubber spatula, gently fold in the gluten-free flour until no streaks remain. Don’t overmix—just stir until everything comes together.
- Pour the batter into your prepared baking pan and smooth it into an even layer with your spatula. Bake for 30-35 minutes, until the brownies are set and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Remove from the oven and place the pan on a wire rack. Let the brownies cool completely before adding the peanut butter layer—this patience is key for clean, beautiful layers.
- Cut the butter into tablespoon-sized pieces. Add the butter and peanut butter to a medium microwave-safe bowl, then microwave for 30 seconds. Stir, then repeat in 15-second intervals, stirring each time, until both are completely melted and blended together smoothly.
- Stir in the vanilla extract until combined. Gradually add the powdered sugar, stirring continuously until the mixture is smooth and lump-free. Add the milk one teaspoon at a time, mixing until you reach a fudgy consistency that’s firm enough to hold its shape but soft enough to spread easily.
- Drop large spoonfuls of the peanut butter mixture over the cooled brownies. Using an offset spatula or the back of a spoon, spread it carefully into an even layer that covers the entire surface.
- Refrigerate for 30 minutes (or pop it in the freezer for 10 minutes if you’re in a hurry) to let the peanut butter layer firm up before adding the final chocolate topping.
- Cut the butter into tablespoon-sized pieces. Add the butter and chocolate chips to a small microwave-safe bowl and microwave for 30 seconds, then stir. Continue microwaving in 15-second intervals, stirring after each one, until everything is completely melted and the ganache is smooth and shiny.
- Spread the chocolate ganache carefully over the chilled peanut butter fudge layer, working from the center outward. Refrigerate for 1 hour (or freeze for 20 minutes) before slicing into squares—this ensures clean cuts and perfect layers.
