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Peanut Butter & Chocolate Ganache Brownies - Gluten Free

Peanut Butter Brownies Gluten Free

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  • Author: Chef Whitney Aronoff
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 12 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American
  • Diet: Gluten Free


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. 




  • 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


  • 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)



  1. Preheat the oven to 325 degrees. Line a large baking pan or casserole dish with parchment, leaving a long overhang. Butter the parchment. 
  2. 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. 
  3. In a small bowl, whisk eggs. Add slowly to the chocolate, stirring till incorporated. Then fold in the flour, then the nuts. 
  4. 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. 


  1. 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. 
  2. 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. 
  3. 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. 


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.