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Gluten Free Dairy Free Peanut Butter Swirl Brownies

Angela Litzinger at test.angelaskitchen.com - inspired by Martha Stewart http://www.marthastewart.com/354419/peanut-butter-swirl-brownies
Course blondes, brownies &amp, dairy free, Dessert, gfcf, gluten free
Servings 9 large or 16 smaller brownies


  • 6 tablespoon mild flavored oil
  • 1 cup packed brown sugar
  • 6 ounces good quality dark gluten & dairy free semi-sweet chocolate chopped
  • cup bean flour blend OR 4 teaspoons garbfava flour, 2 teaspoons sorghum flour, corn or 5 teaspoons potato starch, and 5 teaspoons tapioca flour
  • cup unsweetened cocoa powder
  • ¼ teaspoon gluten-free baking powder
  • 3 large eggs beaten
  • 4 tablespoons gluten & dairy free margarine or 3 tablespoons coconut oil melted
  • 1/2 cup gluten free powdered sugar
  • 3/4 cup smooth peanut butter I used an unsweetened, no-stir style, natural one
  • 1/4 teaspoon salt
  • 1/2 teaspoon pure gluten free vanilla extract


  • Preheat oven to 350 F. Melt chocolate, oil, and sugar in a sauce pan on med-low heat, stirring well so the ingredients are properly combined. Transfer to mixing bowl and allow to cool slightly. Sift gluten-free flour, cocoa and baking powder into the mixture and stir well. Add the beaten eggs. Stir until well blended.
  • Stir together butter, confectioners' sugar, peanut butter, salt, and vanilla in another bowl until smooth. Heat peanut butter, if needed, to make it easier to mix in.
  • Pour half of the brownie batter into prepared pan; spread evenly with a rubber spatula. Drop dollops of peanut butter filling (about 1 1/2 tablespoon each) on top of batter, spacing about 1 inch or so apart. Pour remaining brownie filling on top. Carefully swirl peanut butter filling into batter with a butter knife, running the knife lengthwise and crosswise through layers.
  • Bake in preheated 350 degree F oven for about 35 minutes. Test with a toothpick in the centre to check that it’s cooked through. Allow to cool completely. To get nice clean cuts, freeze the cooled brownies for 20 minutes before slicing.
  • To freeze: Layer cooled, cut brownies in a freezer safe contaner separating the layers with waxed paper. Cover, label and freeze.