Gluten Free Peanut Butter Brownies Recipe

Erin D. | Texanerin Baking Updated

Gluten Free Peanut Butter Brownies are the sweet treat you're craving. And gluten free, too!

Coconut and peanut butter isn't a very popular combination and I have no idea why. They're perfect together!

And peanut butter and coconut in combination with chocolate? To die for.

Gluten Free Peanut Butter Brownies Photo

These brownie bites are ultra chewy, fudgy and dietary-friendly. I used buckwheat flour to make them grain-free and gluten-free, but if you don't need these brownies to be gluten-free, you can use whole wheat flour.

They're also dairy-free if you use dairy-free chocolate and coconut oil instead of butter.

If you've tried buckwheat flour before but weren't impressed by the "earthy" taste - fear not, for these brownie bites taste of nothing but chocolate! And in case you're wondering how buckwheat can be grain-free: buckwheat isn't related to wheat at all and is actually a so-called pseudo-grain!

It's a pretty nifty flour, which also happens to be whole grain (despite it not being a grain!) It all seems rather confusing and contradictory, but what's really important is that it's absolutely amazing in chocolate baked treats.

Gluten Free Peanut Butter Brownies Picture

My favorite part is the frosting, which is a combination of peanut butter, honey and coconut butter (which is the ground up meat of a coconut). I realize most people don't have that on hand so I first tried the frosting using coconut oil.

This resulted in a runny frosting that wasn't firm enough to be spread on top. So I tried coconut butter which worked out much better!

The coconut taste is more intense and it creates a nice creamy texture. Store bought coconut butter is expensive so I recommend making your own homemade coconut butter.

All you need is shredded coconut and a food processor or a high-powered blender!

If you don't have a mini muffin pan, you can use an 8"x8" pan and bake for 16-20 minutes. It also cuts down on the preparation time! As cute as brownie bites are, I don't always have the patience to fill individual muffin liners.

Note that you'll likely need more frosting to fully cover an 8"x8" pan of brownies. I'm guessing you'll need to do 1.5 times the frosting recipe - but as I haven't tried it, I can't say for sure.

If you're worried about making too much, make it as written and make more, if needed. It only takes a minute to whip the frosting together!

Can't get enough chocolate and coconut? Try these vegan chocolate cookies. They're full of chocolate and coconut goodness as are these gluten-free no-bake cookies.

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Gluten Free Peanut Butter Brownies Recipe

    32 Servings

Ingredients

For the Frosting:
  • 1/2 cup Unsweetened Shredded Coconut
  • 1/2 cup Natural Salted Peanut Butter
  • 1/4 cup Coconut Butter, See notes
  • 2 tablespoons Honey
  • 1/3 cup Semi-Sweet Chocolate, Melted for piping, optional
For the Brownie Bites:
  • 1 cup Buckwheat Flour
  • 3/4 cup Dutch Processed Cocoa, Sifted if lumpy
  • 1/4 teaspoon Salt
  • 3/4 cup Unsalted Butter, Plus 1 tablespoon (or coconut oil), melted and cooled slightly
  • 1 1/2 cups Granulated Sugar
  • 2 teaspoons Pure Vanilla Extract
  • 3 large Eggs, Room temperature

Directions

  1. Preheat the oven to 350°F and line 2 mini muffin pans with 32 liners.
  2. Place the coconut on a rimmed baking sheet and toast for 5-8 minutes, stirring after every 2-3 minutes. It turns from perfectly browned to burned in seconds so keep a close eye on it! Set aside to cool while preparing the brownies.
  3. In a medium mixing bowl, stir together the dry ingredients; buckwheat flour, cocoa powder, and salt.
  4. In a large mixing bowl, stir together the wet ingredients; unsalted butter or coconut oil, granulated sugar, vanilla extract and eggs.
  5. Fold the dry ingredients into the wet and stir just until combined. Do not over mix!
  6. Fill the mini muffin liners about 4/5 full and bake for 11-13 minutes or until a toothpick inserted in the side (and not the center) of a brownie comes out clean.
  7. Let cool for 5 minutes in the pans and then remove to a wire rack to cool completely.
  8. Once the brownies have completely cooled, prepare the frosting.
  9. Mix together the natural peanut butter, coconut butter, and honey in a small bowl. It should be firm enough to roll into small balls or spread on top of the brownies. If it isn't, refrigerate for 10-15 minutes or until it is.
  10. Roll small balls of frosting (approximately 1 teaspoon in size), place on the brownies, and flatten. Top with roasted coconut and pipe chocolate on top, if desired.

Notes

  • Coconut butter is the ground up flesh of a coconut. Don't use coconut oil, which is just the fat.
  • Refrigerate in an airtight container for up to 4 days.

Recommended

Source: Brownie base adapted from gluten-free mint chocolate chip brownies on My Baking Addiction.
Published:
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Source:
Brownie base adapted from gluten-free mint chocolate chip brownies on My Baking Addiction.
Cuisine:
Gluten Free
Category:
Gluten Free Baking
Tags:
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Related Recipes:
Gluten Free Baking Recipes, Gluten Free Recipes, Brownie Recipes, Peanut Butter Recipes, Chocolate Recipes, Dessert Recipes, Snack Recipes, Family Meals and Snack Recipes
Recipe Yields:
32 brownie bites
Prep Time:
Cook Time:
Total Time:
Related Post:
Published:
Author: Erin D.
Source: Brownie base adapted from gluten-free mint chocolate chip brownies on My Baking Addiction.
Recipe Yields: 32 brownie bites
Prep Time: 30 minutes
Cook Time: 13 minutes
Total Time: 43 minutes

Nutrition Facts

Serving Size 1 brownie bite
Servings Per Recipe 32

Amount Per Serving
Calories from Fat 77
Calories 158

% Daily Value*
15%
Total Fat 10g
22%
  Saturated Fat 4g
1%
Sodium 28mg
6%
Total Carbohydrate 17g
3%
  Dietary Fiber 2g
  Sugars 12g
5%
Protein 3g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Erin D.

About Erin

Erin loves to bake, and especially the challenge of grain-free and gluten-free baking. We're huge fans of her work on Texanerin Baking too!