Peanut Butter Brownies With Chocolate Ganache (Gluten Free)
I developed this easy peanut butter and chocolate ganache fudge brownie recipe during my time as a pastry chef at a farm-to-table restaurant. Using gluten free flour blends or cassava flour makes this recipe gluten free (and a bit more guilt free).
Expect a fudgy brownie with peanut chunks, a layer of peanut butter frosting with natural old-fashioned peanut butter, all topped with a layer of chocolate ganache frosting.
This recipe can be made with organic all-purpose flour or your preferred gluten-free flour. There are many healthy swaps you can make to customize this recipe for your dietary preferences.
RESTAURANT QUALITY BROWNIES
I developed this recipe when I worked for a year as a pastry chef at a farm-to-table restaurant. I wanted a decadent fudgy brownie with salted peanuts, peanut butter and that thick layer of chocolate ganache that makes all desserts better. But I needed to make it somewhat healthy for our take-out café.
We served the perfect cup of Portola coffee and I wanted to make a brownie that complemented those flavors. I made this recipe twice a week for a year. It has been tried and tested many times and you can ensure the recipe works. Now you can enjoy these $5 brownies at home.
I’ve also shared the recipe with family and friends over the years who enjoy making this decadent brown recipe at home. I know you will too.
REAL PEANUT BUTTER FROSTING & CHOCOLATE GANACHE
These brownies with peanut butter frosting and chocolate ganache call for quality ingredients. When you shop for this recipe, reach for the following:
- Natural, old fashioned chunky peanut butter (no salt)
- Chocolate chips, 54% or higher (read the ingredients and avoid those with lecithin or ingredients you can’t pronounce)
- Pure, organic, real vanilla extract
- Organic whole milk or nut milk
- Organic powdered sugar, or make your own with maple sugar, raw sugar, coconut sugar, etc.
BROWNIES WITH HEALTHY INGREDIENT SWAPS
Want to make these brownies a bit healthier? Make these healthy ingredient swaps:
- Choose organic chocolate chips or chocolate bars that are 70% or higher, made with organic cane sugar, coconut sugar or choose 100% cacao with no sugar at all.
- Swap raw organic cane sugar for coconut sugar, date sugar, maple sugar, etc.
- Use cassava flour, gluten free flour blend, oat flour or organic all-purpose flour.
- Check the ingredients and only use 100% natural, old fashioned chunky peanut butter (you will need a 16oz jar).
- Substitute 1 tablespoon of whole milk with nut or oat milk.
- Choose organic powdered sugar or make your own with your choice of sugar and arrow root.
- Skip the powdered sugar all together and simply slather that chunky peanut butter on top of your brownies. Be sure to blend the peanut butter well before spreading it on the brownies.
POWDERED SUGAR
You can make your own powdered sugar without corn starch, subbing it with arrowroot flour or tapioca flour. This allows you to choose the sugar, such as coconut sugar, maple sugar, organic turbinado, etc.
Lisa Bryan of Downshiftology has an easy to follow and customizable recipe on her blog.
CHEF TIP
For the best results use the best ingredients. Be sure to read ingredients lists and choose the products with the least ingredients listed.
Using real, natural, old fashioned peanut butter makes for a better brownie. Choose chunky peanut butter if you prefer a little more crunch.
You can make this recipe with cassava flour, a gluten free flour blend or traditional organic all-purpose flour if preferred.
When choosing chocolate chips, I prefer 54% or higher cacao.
Makes 12 large brownies.
IF YOU LIKE THIS HEALTHY-ISH DESSERT RECIPE, TRY THE FOLLOWING
- Keto Coconut Butter Cups
- Carob Avocado Chocolate Mousse
- Real Chocolate Dipped Mint
- Double Chocolate Chip Oatmeal Balls
- Shredded Coconut Balls Dipped In Dark Chocolate
Peanut Butter Brownies Gluten Free
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 12 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
- Diet: Gluten Free
Description
Easy peanut butter and chocolate ganache fudge brownie recipe made gluten free.
Expect a fudgy brownie with peanut chunks, a layer of peanut butter frosting with natural old-fashioned peanut butter, all topped with a layer of chocolate ganache frosting.
Ingredients
FOR THE BROWNIES
- ¾ c (1 ½ sticks) Unsalted organic butter
- 7 oz Chocolate chips (a generous 1 cup)
- 3 oz unsweetened chocolate, chopped
- 1 ½ c Raw organic cane sugar
- 1 ½ tsp Pure vanilla extract
- ¼ tsp Sea salt
- 4 large eggs
- 1 c Cassava, gluten free or organic all-purpose flour
- 1 c Roasted, salted peanuts coarsely chopped, plus more for garnish
FOR THE PEANUT BUTTER & CHOCOLATE GANACHE
- 1 ½ c Chunky natural peanut butter (1-16oz jar)
- ½ c (1 stick) organic unsalted butter divided & room temperature
- ¾ c Powdered sugar
- 1/8 tsp Sea salt
- 1/8 tsp Ground nutmeg
- 1 T Whole milk
- 1 tsp Pure vanilla extract
- 7 oz Chocolate chips (a generous 1 cup)
Instructions
FOR THE BROWNIES
- Preheat the oven to 325 degrees. Line a large baking pan or casserole dish with parchment, leaving a long overhang. Butter the parchment.
- Place the butter and chocolates in a large saucepan, stirring over low heat till smooth. Remove from heat and stir in sugar, vanilla and salt.
- In a small bowl, whisk eggs. Add slowly to the chocolate, stirring till incorporated. Then fold in the flour, then the nuts.
- Spread the batter in the prepared pan and bake for 30-35 minutes. They are ready when they are tested with a toothpick in the center and it comes out clean. Place the pan on a rack to cool.
FOR THE PEANUT BUTTER & CHOCOLATE GANACHE
- To make the peanut butter layer, use an electric mixer. Beat the peanut butter and butter in a medium bowl. Add sugar, salt, nutmeg, milk and vanilla. Mix and spread the frosting over the brownies.
- To make the ganache, in a small sauce pan, melt the chocolate and 1/4 cup (1/2 stick) of butter over low heat. Spread to cover the brownies. Add chopped peanuts to garnish. Chill for 1-2 hours until set.
- Using the parchment as an aid, transfer the brownies to a cutting board and slice into 12 squares. Enjoy immediately or for up to 1 week.
Notes
For the best results use the best ingredients. Be sure to read ingredients lists and choose the products with the least ingredients listed.
Using real, natural peanut butter makes for a better brownie. Choose chunky peanut butter if you prefer a little more crunch.
You can make this recipe with cassava flour, a gluten free flour blend or traditional organic all-purpose flour if preferred.
When choosing chocolate chips, I prefer 54% or higher cacao.
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