Gluten-Free Chocolate-Peanut Butter Brownies

Gluten Free Brownies
Mark Boughton Mark Boughton
  • Yield: 16 servings
  • Prep: 15 mins
  • Cook: 35 mins


-- Canola for greasing pan
-- Sweet rice flour for dusting pan
1/2cup (1 stick) unsalted butter, cut into large chunks
6ounces unsweetened chocolate
1/3cup oat flour
1/3cup sweet rice flour
1teaspoon xanthan gum
1teaspoon baking powder
1/2teaspoon salt
1cup sugar
2-- eggs
1teaspoon vanilla extract
1/4cup peanut butter, heated in microwave 30 seconds to soften


  1. Preheat oven to 350F. Grease an 8-inch square baking pan with oil. Dust with sweet rice flour.
  2. Set a large pot of water over medium heat and bring to a gentle boil. Place a metal bowl on top of it. Place butter and chocolate in metal bowl. Cook, stirring with a rubber spatula, until melted. Remove bowl from heat. Let cool to room temperature.
  3. Sift oat flour, sweet rice flour and xanthan gum together into a large bowl. Stir in baking powder and salt.
  4. Whisk sugar into chocolate mixture. Whisk in eggs and vanilla. Stir in dry ingredients until mixture is just combined.
  5. Pour batter into prepared pan. Dollop peanut butter onto top of batter. Gently swirl peanut butter into batter with a spoon. Smooth top of batter. Bake 25 minutes, or until a knife inserted into the middle of the pan comes out clean. If batter remains on knife, continue baking in 3 minutes increments until done. Let cool completely before slicing into 16 squares. Serves 16.

Recipe adapted from Gluten-Free Girl and the Chef: A Love Story with 100 Tempting Recipes by Shauna James Ahern and Daniel Ahern (Wiley 2010).

Nutritional Info *per serving

  • Calories 200
  • Glycemic Load 9
  • Fat 14g
  • Saturated Fat 8g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 4.5g
  • Cholesterol 40mg
  • Sodium 135mg
  • Potassium 130mg
  • Carbohydrate 20g
  • Fiber 2g
  • Sugars 13g
  • Protein 4g
  • Trans Fat 0g
  • Vitamin A 4%
  • Vitamin C 0%
  • Calcium 4%
  • Iron 10%