These 4-ingredient peanut butter brownies are completely plant based and of course gluten free!
These Gluten Free Peanut Butter Brownies can be made nut free as well (see notes below).
These brownies are a healthier option because they are made with apple sauce.
This recipe is oil free, egg free and has no butter.
I used Otto’s natural brownie mix for these Gluten Free Peanut Butter Brownies. I have not tried other gluten free brownie mixes for this recipe yet.
You can sub any nut butter here instead of the peanut butter. You can use almond butter or cashew butter. If you are allergic to nuts you can also sub granola butter, chickpea butter or chocolate hummus in place!
This recipe uses applesauce insetad of any oil or eggs. It keeps the bread moist and keeps it from getting dry. If you dont have apple sauce you can use any pureed or mashed food that is a similar texture (i.e. mashed bananas, pumpkin puree, butternut squash puree, etc)
This recipe uses any plant based milk you want to use. It can be oat milk (gluten-free), flax seed milk, soy milk, coconut milk, plant based milk, almond milk ect. All milks will work the same, even if you choose to use a dairy based milk. You can sub any milk and continue to follow the amounts in the recipe.
These Gluten Free Peanut Butter Brownies are moist and dense and have a perfect peanut butter and chocolate combo! They get crispy on the outside and flakey like a traditional brownie. The peanut butter swirl is smooth and creamy in the middle.
Combine all ingredients in a bowl. Mix together.
Add batter to mini loaf pan. Batter will make 6 mini loafs.
Option to add extra peanut butter on top and swirl.
Bake Gluten Free Peanut Butter Brownies on 350 for 29 minutes.
You can store in the fridge for up to 3 days in an air tight container. Do not store on counter. Must refridgerate.
You can store in freezer in an air tight container for up to 3 months. To reheat, microwave for 30-60 seconds before eating.