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The Best Buckeye Brownies

By: Paddy Lusk, FaveGlutenFreeRecipes Original Recipe
The Best Buckeye Brownies
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Giving up gluten should never mean giving up dessert - especially when it comes to the combination of chocolate and peanut butter. This test kitchen original recipe for The Best Buckeye Brownies takes the magical combination of chocolate and peanut butter and turns it into a simply divine dessert. The Best Buckeye Brownies are technically a three layer dessert. Take one layer of brownies, add a layer of peanut butter, and a top layer of melted chocolate and peanut butter, and you've created a dessert that no mere mortal can resist. For the peanut butter layer and the top layer of melted chocolate and peanut butter, be aware that the ingredient amounts can be subject to change. Feel free to play around a bit with your ingredient amounts, depending on how thick you want the top two layers to be. But most importantly, have fun making this delicious gluten free treat!

Cooking Time20 min

Cooking MethodOven

Cooking Vessel Size8 x 8 inch baking pan


  • For the Brownies:
  • 1/3 cup bittersweet chocolate, chopped
  • 9 tablespoons unsalted butter, chopped
  • 3/4 cup gluten-free flour (We used Bob's Red Mill)
  • 3/4 cup natural unsweetened cocoa powder (We used Hershey's)
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar
  • 3/4 cup light brown sugar
  • 2 eggs
  • 1 tablespoon pure vanilla extract
  • 2 tablespoons heavy whipping cream
  • For the Peanut Butter Layer:
  • 3/4 cup creamy peanut butter (We used Jif Natural)
  • 1/2 cup unsalted butter
  • 1/8 teaspoon salt
  • 2 1/4 cups powdered sugar
  • 2 tablespoons half & half
  • 1 teaspoon pure vanilla extract
  • For the Chocolate and Peanut Butter Layer:
  • 1 1/2 cup semi-sweet chocolate chips
  • 1/3 cup creamy peanut butter


  1. For the Brownie Layer:

  2. Preheat oven to 350 degrees F. Line an 8 x 8 inch baking pan with unbleached parchment paper. Use two pieces, one going vertically, and the other horizontally. Be sure to let the edges of the paper hang over the sides of the pan. When the brownies are done baking, the paper will be used to lift them out of the pan.

  3. Chop the butter and the bittersweet chocolate and combine into one bowl. Melt them in the microwave at 50% power for 30 seconds. Stir the mixture, and continue melting at 50% power for 10 second intervals, stirring in between, until the mixture is completely melted. Set aside to cool.

  4. Using an electric mixer, combine the flour, cocoa powder, salt and sugar on low speed. Add the brown sugar, and mix again until any lumps from the brown sugar have been broken up. Add the eggs and the vanilla, and mix again. Add the melted chocolate and butter mixture and the heavy cream, and mix again until well combined.

  5. The batter should be thick and relatively smooth at this point. Scrape the batter into the prepared pan and spread it even with a spatula.

  6. Place the brownie batter in the oven and bake for about 20-22 minutes. Check to see if they are ready by inserting a toothpick into the center of the pan. If the brownies are done, the toothpick should come out mostly clean. The brownies may need to be left in longer depending on the oven. Once the brownies are done, take them out of the oven and set aside to cool.

  7. For the Peanut Butter Layer:

  8. Using an electric mixer, beat together the peanut butter, butter, and salt on medium speed. The mixture should be smooth and creamy before adding more ingredients.

  9. Reduce the speed to low, and add in the powdered sugar and the half & half. Mix well. Add the vanilla extract and mix well. The mixture should be smooth and creamy. Note: If the mixture seems especially sticky, add more half & half as needed. This will make the mixture easier to spread over the brownies.

  10. Using a spatula, spread the peanut butter mixture over the brownies. Make sure the brownies have completely cooled before spreading the peanut butter layer (anywhere from 30 minutes to an hour should do the trick).

  11. For the Chocolate and Peanut Butter Layer:

  12. Melt the chocolate and peanut butter together in the microwave. Melt at 50% power for 30 seconds, and the stir the mixture together. Repeat this process until the chocolate and peanut butter are completely melted and mixed together.

  13. Spread this mixture over the peanut butter layer with a spatula. Be sure to evenly cover the brownies.

  14. Refrigerate the brownies for at least 30 minutes to an hour, or until both the top two layers have completely set.

  15. When ready, cut into pieces and enjoy!

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These brownies had such a wonderful chocolate and peanut butter flavor. Usually, I'm a bit hesitant about putting peanut butter in my desserts because it's such a strong flavor, but it wasn't overpowering in these brownies. I would definitely love to share these with my family and friends!

Wow! I could not believe these brownies were actually gluten-free because they were that tasty. Tasty doesn't even describe it, more like heavenly!

Peanut butter and chocolate is the best combination on the planet. Loved these brownies. Can't wait to make them again!

A lot of these times, these recipes say they are they best when they're good but certainly not the best... but that is not the case with these brownies. They are THE best and you can't even tell they are gluten free!

I don't follow a gluten-free diet but I absolutely loved these brownies and would probably chose them over their gluten-filled counterpart. The peanut butter frosting really set them apart - I absolutely loved the combination. They were rich, sweet and so yummy.

I love these brownies! I'm not gluten-free and I couldn't tell the difference from regular brownies. In fact, I think they're better than your average brownies. These were so fudgy and rich. The peanut butter and melted chocolate layers on top were quite literally the icing on the cake. Will definitely be making these again - especially because I won't have to worry about my gluten-free friends not being able to have any!


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