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Peanut Butter Fudge Gluten-free Brownies

Prep Time1 hr
Cook Time35 mins
Total Time1 hr 35 mins
Servings: 16
Author: Angela Marinelli, M.S. M.Ed.



  • 6 ounces quality bittersweet allergy-free chocolate
  • 1/2 cup coconut oil
  • 3/4 cup palm sugar
  • 1 tsp vanilla extract
  • 1/2 tsp sea salt
  • 2 eggs
  • 1/4 cup unsweetened applesauce
  • 4 TBS gluten-free flour blend or cassava flour
  • 1/2 cup allergy-free chocolate chunks or morsels

Peanut Butter Chocolate Topping:

  • 3/4 cup unsweetened peanut butter
  • 4 ounces dark chocolate
  • 1/3 cup chopped peanuts toasted


Prep for the Brownie

  • Preheat oven to 350. Line an 8x8" square pan with parchment.
  • Melt chocolate, coconut oil, palm sugar, salt, and vanilla over low heat just until chocolate is melted and all ingredients are incorporated. Remove from heat.

Mix the Brownie

  • In a medium sized mixing bowl whisk egg and applesauce until combined.
  • Slowly pour in a small amount of melted chocolate mixture into egg mixture as you whisk.
  • Continue whisking as you pour the rest of the chocolate mixture in a slow steady stream until incorporated.
  • Gently fold in flour and chocolate chunks until just incorporated.

Bake the Brownie

  • Pour into prepared pan and bake at 350 for 25-30 mins or until set and tester comes out clean. It will be soft and fudgy.
  • Let brownies cool before adding topping. You can pop them in the fridge to expedite the process.

Peanut Butter Chocolate Topping

  • Over low heat melt peanut butter and chocolate. Stir until combined.
  • Remove from heat and stir in chopped, toasted nuts.
  • Immediately pour on top of cool brownies.
  • Let completely set before cutting. (Can pop in fridge to help set faster.)

Serve and Store

  • Cut and serve immediately or store in an airtight container for up to one week.
  • They keep best in cool temperatures or in the fridge, taste great chilled, and freeze well for up to 3 months.


Copyright: Angela Marinelli, M.S., M.Ed., Nourishment Connection 2017