I love a good fudgy brownie, and the one I love most just happens to be gluten-free. I adapted it from a King Arthur almond flour brownie recipe that I fell in love with a few years ago and couldn’t help myself, so I added a peanut butter swirl. Decadent with a nice chew, you’d never for one second think this treat doesn’t have gluten.

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Makes 12 to 16 brownies

Ingredients

Gluten-Free Brownies

• 5 tablespoons (71 grams) unsalted butter, melted
• 1 3/4 cups (347 grams) granulated sugar
• 3 large eggs (150 grams)
• 1 teaspoon vanilla extract
• 1 1/2 cups (152 grams) almond flour
• 3/4 cup (76 grams) cocoa
• 1 teaspoon baking powder
• 1/2 teaspoon salt

Peanut Butter Swirl

• 4 tablespoons (56 grams) unsalted butter, melted
• 3/4 cup (191 grams) smooth peanut butter
• 1/2 teaspoon vanilla extract
• 1/2 cup (48 grams) confectioners’ sugar

Instructions

Make the Brownie Base

1. Preheat the oven to 350°F. Grease an 8-inch square pan, line with parchment paper leaving a 2-inch overhang and grease again. Set aside.

2. In a medium-sized bowl, stir together the melted butter, sugar, eggs, and vanilla.

3. In a separate bowl, whisk together the almond flour, cocoa, baking powder and salt to remove any lumps. Then add all at once to the butter mixture, stirring to combine.

4. Spread the mixture into the prepared pan.

Add the Peanut Butter Swirl

5. In a medium-sized bowl, mix together the butter, peanut butter and vanilla. Add the confectioners’ sugar, removing any lumps.

6. Dollop the peanut butter mixture over the brownie base and use a butter knife to swirl the mixtures together.

7. Bake for about 45 minutes or until a toothpick inserted into the center yields a few moist crumbs. Cool completely on a wire rack before removing the brownies using the parchment overhang and slicing to the desired size. Store at room temperature in an airtight container for up to 3 days.