This recipe might be our all-time favorite gluten-free dessert. It can easily be made dairy free, vegan, or egg free – just remember to check the ingredients on your brownie mix! Â You can even substitute sun butter to make it nut free.
It’s crazy simple, but the best ones often are…
Gluten-Free Peanut Butter Brownie Recipe
Ingredients
Brownie Base
- 1 box of gluten-free brownie mix – preferably without chocolate chips (makes them easier to slice!)
- eggs & butter for brownie mix (use non-dairy butter if making dairy free and flax eggs if vegan)
Filling
*We like a LOT of PB filling, but some prefer to halve this part it for a thinner layer.
- 1/2 cup butter, softened (or non-dairy substitute – preferably not oil for this part)
- 1/2 cup creamy peanut butter (We used Trader Joe’s no sugar added but can use sun butter too)
- 2 cups powdered sugar
- 2 teaspoons milk or non-dairy milk
Topping
- 1 cup semisweet chocolate chips (non-dairy works too)
- 1/4 cup butter OR 3 tablespoons coconut oil, measured when solid
Directions
- Preheat oven to 350.
- Line a 9×13 pan with foil and grease bottom only.
- Make brownies and bake in the foil-lined pan. Cool completely.
- In a medium bowl, stir filling ingredients until smooth. Then spread it evenly over the brownie base.
- In a small microwaveable bowl, microwave topping ingredients uncovered for 30-60 seconds. Stir until smooth, then cool 10 minutes. Pour over filling, gently spreading to cover.
- Refrigerate for 30 minutes or until set. Remove the foil and bars and slice. Store covered in fridge.
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