Brownies with Peanut Butter Cups (Gluten Free)

These brownies with peanut butter cups are thick, fudgy and stuffed with yummy peanut butter cups making them the ultimate decadent treat. Not only are these brownies incredibly delicious, but they’re also gluten free and made using unrefined sugars, so they’re a slightly healthier indulgence!

There is no better treat than a brownie, if you ask me. Chocolate and peanut butter is my personal favorite brownie flavor combination, but I also love using more unique flavors, like I did in these matcha brownies. If you’re more of a purist, you might love these fudgy gluten free eggless brownies or these flourless dairy free chocolate brownies

Why You’ll Love This Recipe

• It is rich + decadent. Sometimes you just need an incredibly luscious treat. These peanut butter brownies are absolutely that!
• It’s easy to make. If you’re in the mood for a sweet treat that whips up fast, brownies are always the answer.
• Perfect make ahead dessert. These gluten free brownies with peanut butter cups can be made up to 3 days ahead. I like to store them in an airtight container in the fridge as I find it helps keep them extra fudgy in texture.

Ingredient Notes & Tested Substitutions

• Gluten Free 1:1 Flour – You can also use All Purpose Flour if you are not gluten free
• Cocoa Powder
• Salt
• Espresso Powder – Enhances the intensity of the chocolate flavors
• Eggs
• Butter
• Vanilla
• Chocolate Chips
• Monk Fruit Sweetener – An unrefined sugar replacement for white sugar
• Coconut Sugar – An unrefined sugar replacement for brown sugar
• Peanut Butter
• Peanut Butter Cups

Brownies with Peanut Butter Cups Step By Step Instructions

1. Pre-heat oven and prepare the brownie pan. Pre-heat your oven to 350F. Grease an 8×8 brownie pan and then line it with parchment paper. I like to cut a sheet of parchment in half and line the pan as shown below.

2. Mix dry ingredients. In a medium mixing bowl, combine sifted flour, sifted cocoa powder, espresso powder and salt. Mix together with a fork or whisk to fully incorporate.

3. Melt butter & chocolate chips. In a small saucepan over medium low heat, melt butter + chocolate chips stirring gently with a silicone spatula. As the butter starts melting, turn the heat to low and continue to stir until the chocolate is melted, then transfer to a large mixing bowl. Be sure not to let the mixture boil or burn.

4. Beat in vanilla, eggs & sugars. In the same large mixing bowl you just added the butter and chocolate mixture, add the vanilla extract, then the monk fruit sugar and the coconut sugar, whisking to combine. Then add each egg one by one, whisking lightly between each egg then whisking one last time a bit more vigorously once all eggs have been added to fully incorporate, about 30 more seconds.

5. Mix the batter. Add dry ingredients to wet, folding in gently using a silicone spatula until all dry ingredients are fully combined and no clumps or traces of flour remain. Add remaining chocolate chips and fold into batter.

6. Stuff with peanut butter cups. Add brownie batter to the baking pan, smoothing out the top with a spatula. Unwrap 9 peanut butter cups, then press evenly into the batter in rows of 3. Using the same spatula, smooth the batter overtop of the peanut butter cups so they are fully submerged.

7. Add the toppings. Melt peanut butter in the microwave and spoon overtop of the brownie batter. Using your spatula or a spoon, spread peanut butter over top of the brownies. Finally, sprinkle additional chocolate chips on top and chopped up pieces of 3 additional peanut butter cups.

8. Bake & chill. Bake the brownies for 35-45 minutes until a toothpick comes out of the center clean and there is no wobble in the batter if you jiggle the pan. Allow brownies to cool at room temperature, then chill for at least 2 hours before serving. Chilling the peanut butter brownies helps them set and the texture becomes extra fudgy.

Peanut Butter Brownies FAQs

Can I use regular sugar?

Yes! This peanut butter brownie recipe was tested using both traditional white and brown sugars as well as the refined sugar free substitutes, monk fruit and coconut sugar. If you do not have any special dietary needs in regard to sugar, you can feel free to go the traditional route, there is no change in flavor or bake time.

Can I make these dairy free brownies?

If you are lactose intolerant, you can substitute butter for your favorite vegan butter. Same goes for the chocolate chips.

How do I make super fudgy brownies?

The key to making the fudgiest brownies possible is in the eggs. The more eggs you use, the cakier your brownies will be. Because these brownies stuffed with peanut butter cups have so much going on, we use 3 eggs which is typically the amount I recommend for a nice, fudgy texture. You can also use egg yolks; two yolks is equal to one whole egg and will really kick the fudginess up!

What if my eggs aren’t room temperature?

Using room temperature eggs is preferable in this gluten free peanut butter brownie recipe because they incorporate more smoothly into the batter. If you forgot to take your eggs out of the fridge ahead of time, simply fill a bowl with warm water & add the eggs to the bowl. You will have room temperature eggs in less than 10 minutes.

How do I store brownies with peanut butter cups?

You can store gluten free peanut butter brownies in the fridge up to 7 days (if you can even wait that long!) I prefer to store brownies in the fridge because I find it makes the texture richer and fudgier.

Do I have to chill peanut butter brownies?

While this isn’t an absolutely necessary step, I always chill my brownies immediately after baking. I find that it helps them set and keep an ultra fudgy texture.

If you liked this recipe, you might also enjoy

• Matcha Brownies
• Vegan Brownies
• Flourless Brownies
• Brownie Stuffed Chocolate Chip Cookies
• Boxed Brownie Hacks – How To Make Boxed Brownies Taste Homemade

Did you have a chance to make this recipe? If so, please leave me a rating and review below. I always love and appreciate hearing from you!