A chewy, fudgy gluten-free brownie is topped with a creamy peanut butter layer and finished with a smooth dark chocolate glaze to create irresistible gluten-free Buckeye brownies. The combination tastes like a brownie and a Reese’s peanut butter cup in one bite.
If you enjoy classic Buckeye candies, you’ll love these brownies. I adapted the idea from a Brown Eyed Baker recipe and used my tried-and-true gluten-free brownie base, which gives reliably chewy, fudgy results.
I’ve made these several times and consider them the best Buckeye brownies. For the peanut butter filling I followed the Brown Eyed Baker method but used half-and-half to boost richness.
Ingredients for Gluten-free Buckeye Brownies:
- Peanut butter: use a creamy peanut butter such as Jif Natural Creamy for best texture.
- Gluten-free flour blend: I usually use gfJules, but this recipe also works well with Gluten Free Mama’s All-Purpose Almond Blend or King Arthur Measure for Measure.
- Chocolate: I prefer semi-sweet chocolate chips for a darker, balanced finish, though milk chocolate chips work if you prefer a sweeter glaze.
I originally shared this recipe in May 2013 and have since updated it with step-by-step photos and a video.
How to make gluten-free Buckeye Brownies:
These brownies have three layers: a gluten-free brownie base, a peanut butter filling, and a chocolate-peanut butter glaze. Allow time for baking and cooling, then for assembling and chilling. They can be made the day before serving.
Start with the gluten-free brownie layer.
Bake the brownie layer and let it cool for one hour before adding the filling.
Next, prepare the peanut butter layer and spread it evenly over the cooled brownies.
The peanut butter layer is made by beating together peanut butter, unsalted butter, and salt, then alternating additions of powdered sugar and half-and-half (or whole milk) until smooth. Finish with vanilla extract and adjust the consistency with a little more half-and-half if needed.
Finally, make the chocolate-peanut butter glaze by gently melting chocolate chips with peanut butter in the microwave (50% power, stirring every 30 seconds) until smooth. Pour and spread the glaze over the peanut butter layer.
After glazing, refrigerate the pan so the layers can set before cutting.
These brownies are delicious at room temperature, but they become even fudgier when chilled.
They also cut more cleanly once chilled.
If you love chocolate and peanut butter, this recipe joins a long list of favorites. I hope you enjoy the flavor combination as much as my family does.
Gluten-free Buckeye Brownie Recipe:
Gluten-free Buckeye Brownies
A chewy, fudgy gluten-free brownie topped with a creamy peanut butter layer and a smooth chocolate glaze.
1 hour
35 minutes
1 hour
1 hour
Ingredients
Brownies:
- 1/3 cup Dutch-processed cocoa (or dutch/natural blend)
- 1/2 cup plus 2 tablespoons boiling water
- 2 oz unsweetened chocolate, finely chopped
- 4 tablespoons (1/2 stick) unsalted butter, melted
- 1/2 cup plus 2 tablespoons oil (corn or canola)
- 2 large eggs
- 2 large egg yolks
- 2 teaspoons pure vanilla extract
- 2 1/2 cups (17 1/2 ounces) sugar
- 1 3/4 cups good quality all-purpose gluten-free flour blend*
- 1/2 teaspoon xanthan gum (omit if your blend already contains gum)
- 3/4 teaspoon table salt
Peanut Butter Layer:
- 3/4 cup creamy peanut butter
- 1/2 cup unsalted butter
- 1/8 teaspoon salt
- 2 1/4 cups powdered sugar
- 2 tablespoons half & half or whole milk
- 1 teaspoon vanilla extract
Chocolate Peanut Butter Glaze:
- 1 1/2 cups semi-sweet chocolate chips
- 1/3 cup creamy peanut butter
Instructions
- Preheat oven to 350°F. Make a foil sling for a 13×9″ pan: fold a length of foil and press into the pan so edges overhang, then repeat perpendicular to the first sheet. Spray the foil with nonstick cooking spray.
- Make the brownies: In a large microwave-safe bowl, whisk cocoa and boiling water until smooth. Add the unsweetened chocolate and whisk until melted, using short microwave bursts if needed. Whisk in melted butter and oil; the mixture may look curdled. Add eggs, yolks, and vanilla, whisking until smooth. Stir in sugar.
- In a small bowl, whisk together the gluten-free flour blend, xanthan gum (if using), and salt. Fold into the wet ingredients with a rubber spatula until combined.
- Scrape the batter into the prepared pan and bake at 350°F until a toothpick inserted halfway between edge and center comes out with just a few moist crumbs, about 30–35 minutes. Transfer to a wire rack and cool for 1 hour.
- Make the peanut butter layer: With an electric mixer, beat peanut butter, butter, and salt on medium speed until smooth, about 2 minutes. Reduce speed to low and alternate adding powdered sugar and half-and-half, mixing after each addition. Add vanilla, then beat on medium-high until completely smooth and spreadable, adding extra half-and-half if needed. Spread the mixture evenly over the cooled brownies—using lightly sprayed plastic wrap or a food-safe glove to pat it smooth can help.
- Make the chocolate-peanut butter glaze: Melt the chocolate chips and 1/3 cup peanut butter together in the microwave at 50% power, stirring every 30 seconds, until smooth. Pour over the peanut butter layer and spread evenly. Refrigerate at least 30 minutes, or until set.
- When set, lift the brownies from the pan using the foil sling and cut into squares. They cut more cleanly when chilled. Serve at room temperature or keep chilled.
Notes
Double-check all ingredient labels to ensure they are gluten-free. If your chosen gluten-free flour blend already contains xanthan or guar gum, omit the added xanthan gum called for in the recipe.
Pin this to your gluten-free desserts board:
Old photo from May 2013 when I first posted this recipe:
I hope you and your family enjoy these gluten-free brownies with peanut butter and chocolate as much as my family does!