Get ready for the ultimate gluten-free, grain-free, dairy-free peanut butter caramel swirl brownies! These brownies are irresistibly rich, fudgy, and an easy way to take your brownies to the next level!
Forget the box mix, if you’re looking for rich, decadent, and irresistible brownies you’re going to love these peanut butter caramel swirl brownies! Made with Almond flour they’re naturally gluten-free, grain-free, and are also dairy-free!
Reasons you’ll love these gluten-free peanut butter brownies.
- These peanut butter brownies are so easy to make and come together in 30 minutes using simple ingredients you probably already have on hand!
- Secretly gluten-free, grain-free, dairy-free and refined sugar-free. but shh it’s a secret 😉
- Optional caramel drizzle. The caramel drizzle is a completely optional step and honestly the brownies are still insanely moist, fudgy and delicious without it!
- You can make these brownies 100% Paleo by swapping out the peanut butter for any nut butter you like such as sunbutter, cashew butter, or almond butter.
Ingredients you’ll need for gluten and dairy-free peanut butter brownies.
Almond flour- A Naturally gluten-free, grain-free and paleo flour substitute that lends the perfect texture.
Coconut sugar- coconut sugar is a great substitute for regular refined sugar and has a lower glycemic index, which means it is less likely to spike blood sugar as quickly as regular sugar does. But you could also use organic granulated sugar if you don’t have coconut sugar.
Cocoa powder- I recommend using natural cocoa powder. Natural cocoa powder is the most acidic cocoa powder and reacts with the baking soda. Allowing the chocolate flavor to shrine through and the brownies to rise while still being fudgy.
Peanut butter- Look for all natural peanut butter made with just peanuts and salt for the best texture and flavor.
Semi sweet chocolate chips. – Enjoy life chocolate chips are my favorite chocolate chips for baking.
Refined Coconut oil- We’re using coconut oil as a substitute for butter to keep these brownies dairy-free. I like to use refined coconut oil to avoid too much of a coconut flavor but you can use whichever you have on hand.
Maple syrup- pure 100% maple syrup helps create the fudgy texture of the brownies.
Eggs- You’ll need two large room temperature eggs for this recipe.
Baking soda + salt + vanilla extract – Always necessary ingredients when baking!
How to make the best gluten-free peanut butter brownies.
Okay, now that we’ve got the ingredients covered let’s get baking!
Begin by melting the coconut oil and chocolate chips in a medium saucepan over low heat. Stirring frequently to prevent the chocolate from burning.
While the chocolate melts, whisk together the coconut sugar, maple syrup, and eggs in a mixing bowl. Then stir in the chocolate and coconut oil and whisk to combine.
Next, add the dry ingredients. Stir in the almond flour, cocoa powder, baking powder, and salt and stir until everything becomes a thick batter.
Make the peanut caramel sauce by stirring the peanut butter, maple syrup and coconut oil together in a small bowl and microwaving for 20-30 seconds until runny.
Swirl in the caramel sauce. Pour the peanut butter caramel sauce over the brownies and using a knife, swirl into the brownie batter.
Bake the brownies at 350° F for 20-25 minutes or until a toothpick comes out clean.
Finally, allow the brownies to cool. You want the brownies to be almost room temperature before cutting and drizzling with caramel sauce! This should be about 30 minutes.
Helpful baking tips.
How to know when brownies are done
Use a toothpick to test if the brownies are done. If the toothpick comes out clean they’re good to go! If there’s brownie batter on the toothpick instead of crumbs, allow them to make another 2-5 minutes.
How to cut brownies
The secret to cutting perfect brownies? Running a large kitchen knife under hot water.
Remove the brownies from the pan and run a large kitchen knife under hot water for 5-10 seconds. Slice each row in one single motion, Wiping the knife with a clean kitchen towel between each slice. Avoid dragging the knife through the brownies, as that’s what creates crumbling. You’ll also want to be sure the brownies are completely cool before cutting!
Choosing the right baking pan
I like to use an 8×8 square metal baking pan lined with parchment paper for thick brownies with sharp square edges. Using a glass pan will create a rounded edge on the brownies. You could also use a 9×9” pan but the brownies will be thinner and you may need to adjust the baking time accordingly.
This recipe hasn’t been tested using any other ingredients. If you find yourself in a pinch you could try swapping the almond flour 1:1 for all purpose gluten free flour, the coconut oil for butter or the maple syrup for runny honey. This will change the flavor and texture of the final brownie though!
Storing gluten-free brownies
Store these brownies in an airtight container on the counter for 3-5 days, or in the refrigerator for up to 10 days for best results.