If you love chocolate and peanut butter, Gluten Free Reese’s Brownies are the ultimate treat for you! Simply delicious, chocolatey, and of course gluten-free with that perfect crinkle top. This Reese's Brownie recipe uses a combination of dark chocolate and cocoa powder and lots of Reese's Peanut Butter Cups.
Recipe Ingredient Notes
Gluten Free Flour: I use my own Gluten Free Flour Blend in this recipe. This blend already contains xanthan gum. You can easily swap this out for your favorite gluten-free flour blend such as Bob’s Red Mill 1-1. However, if you make your own blend, please add ½ teaspoon of xanthan gum to your blend. Flours like coconut flour or almond meal will not work here.
Dark Chocolate: These Reese's brownies are the best when made with dark chocolate. I like to use 64% cocoa or darker. It compliments the milk chocolate used in the Reese's Peanut Butter Cups.
Dutch Processed Cocoa Powder: I highly recommend using dutch processed cocoa in this recipe. Dutch-processed cocoa produces richer, fudgier chocolate flavor. My go-to brands are Cacao Barry Extra Brute and Valrhona Pure Cocoa Powder. If you are looking for a better price point for cocoa powder I recommend Hershey’s Dutched Cocoa, Special Dark, 100% Cacao. Be aware if you use Natural Cocoa Powder in this recipe, the cookies may be lighter in color and drier. No matter which cocoa you use, make sure it is unsweetened cocoa powder.
Reese’s Peanut Butter Cups: Reeses’s Peanut Butter Cups are a very popular American candy bar made with milk chocolate and peanut butter. Reese’s Peanut Butter Cups are produced by The Hershey Company and are gluten-free. Be careful though – some of their seasonal shapes are not gluten-free. I use the regular-sized peanut butter cups in this Reese's Brownies recipe but you can use Mini Reeses's as well.
How to make Reese's Brownies
I highly recommend using a stand mixer to mix the eggs since it can become very tiring to mix them by hand with an electric hand mixer.
Step 1: Preheat the oven to 350F and arrange the wire rack in the oven in the middle. Line an 8x8inch (9x9 will work too but the gluten-free reese's brownies will be thinner) with parchment paper. Make sure to leave some overhang so you can remove the brownies easily.
Step 2: Place the chocolate and butter in a microwave-safe bowl, and carefully melt them in the microwave until the butter is melted. The carry-over heat will melt the chocolate.
Step 3: Combine the eggs (can be cold), both sugars, salt, vanilla extract, and instant espresso in the bowl of a stand mixer fitted with the whisk attachment. Whip on medium-high until extremely thick and triple the volume, about 8 minutes.
Step 4: While the eggs are whipping, combine the gluten-free flour and cocoa powder in a small bowl. Set aside. Chop up the Reese's Peanut Butter Cups. Make sure to reserve some whole peanut butter cups for topping the gluten-free Reese's brownie with.
Step 5: With a heat-proof spatula or small whisk combine the melted butter-chocolate mixture. The butter and the chocolate should be “emulsified” which means they should have a smooth liquid texture. If there are still some visible chunks of chocolate, stick the bowl in your microwave for 10-15 seconds or until melted.
Step 6: When the eggs look pale, fluffy, and thick, reduce the speed of your mixer to low and add the WARM melted chocolate-butter mixture. Mix until combined. I recommend stopping your mixer and scraping down the sides to make sure everything is combined well.
Step 7: Once the wet ingredients are combined, turn the speed of your mixer to SLOW and add the dry ingredients all at once. Carefully mix until roughly combined. Turn off the mixer and with a flexible spatula fold in the flour cocoa mixture. Make sure to get the bottom of the pan.
Step 8: Fold in the peanut butter cups and transfer the brownie batter to the prepared pan. Use a small offset or on the back of a spoon to smooth out the brownie batter evenly. Top the brownie batter with additional Reese's.
Step 9: Bake the brownies for 24-26 minutes at 350F. These gluten-free brownies should have a crackly top and should feel firm. Please remember baking time depends on your oven.
Step 10: Remove the brownies from the oven, sprinkle with some flaky sea salt if you like, and allow to cool completely on a wire rack. For easy cutting, allow the Reese's brownies to set up in the fridge for at least 2hrs before cutting. This will give you the perfect gluten-free brownies with clean edges.
Storage & Freezing of Reese's Brownies
Unlike gluten-free cookies and cakes, brownies have a relatively long shelf life if stored properly. I prefer my brownies cold and therefore store them in the refrigerator in an airtight container for up to 5-7 days (if they last this long). You may also keep them at room temperature.
Reese's Brownies freeze very well. Place them in an airtight container and freeze for up to 3 months. You can either freeze them cut or as the whole square. Thaw them at room temperature or enjoy them frozen.
Are Reese's gluten-free?
Reese’s Peanut Butter Cups are gluten-free except for seasonal items like their Reese’s Milk Chocolate Peanut Butter Eggs. Reese’s are produced by The Hershey Company and state “Gluten-Free” on the back of the packaging. Justin’s Organic Peanut Butter Cups are certified gluten-free which also would work fabulously in this recipe.
Checking Brownies for Doneness
Check the doneness of Reese's brownies by sticking a toothpick in the center of your pan of brownies. There should be a few moist crumbs sticking to the toothpick when you remove it from the brownies. If the toothpick is clean with no crumbs sticking to it, your brownies are overdone and will most likely be cakey brownies. If your toothpick looks very wet, the brownies still need time. However, for the perfect fudge brownies, you would like to have some moist crumbs sticking to your toothpick.
FAQ about Gluten Free Reese's Brownies
If you would like to recreate this recipe for Gluten Free Reese's brownies with All Purpose flour please use 70 grams of all-purpose flour and clearly do not add xanthan gum.
This recipe heavily relies on the structure and volume created by the eggs. I have not tested this recipe with aquafaba. As for the butter, please use your favorite vegan butter substitution. I do not recommend coconut oil since the flavor is too overpowering.
We all love that shiny, crinkle top on brownies which looks almost like a flakey topping. To achieve this, you must whip the eggs and sugar mixture for an extended period of time. While whipping you incorporate air into the eggs which will create that crinkle on top of your brownies with a fudgy, moist brownie underneath.
This recipe would be delicious with almond butter cups or even sun butter cups.
Baking in grams
I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and easy to use. You can purchase them on Amazon for less than a set of measuring cups. Measuring cups are very inaccurate and can cause significant errors when it comes to gluten-free baking or baking in general. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons. To learn more about Baking with a digital scale, make sure to check out my post about Baking by weight.
Note about Ovens and Oven Temperatures
All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.
If you are baking with convection (fan-forced), please adjust the recipes accordingly. Be also prepared that the convection oven can cause your baked goods to dry out quickly and still be raw inside. Be aware that it takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.
Substitutions and Modifications
Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.
- 170 grams unsalted butter
- 100 grams dark chocolate (60% or higher)
- 3 large eggs
- 200 grams granulated white sugar
- 50 grams light brown sugar
- ¾ teaspoon kosher salt
- 1 teaspoon vanilla
- 1 teaspoon instant espresso (optional)
- 80 grams Gluten-Free Flour
- 65 grams cocoa powder
- flaky sea salt to finish (optional)
- 15 regular sized Reese's Peanut Butter Cups (plus extra for topping)
- flaky sea salt
How to make Reese's Brownies
- Preheat the oven to 350°F .
- Grease an 8 x 8–inch pan with a nonstick cooking spray and then line the pan with parchment paper, leaving the sides to overhang the edges.
- Place the chocolate and butter in a microwave-safe bowl, and carefully melt them in the microwave until the butter is melted. The carry-over heat will melt the chocolate.
- Combine the eggs, both sugars, salt, vanilla, and instant espresso in the bowl of a stand mixer fitted with the whisk attachment. Whip on medium-high until extremely thick and fluffy, about 8 minutes.
- In the meantime combine gluten-free flour and cocoa powder. Chop up Reese's Peanut Butter Cups leaving some whole or cut in half for topping.
- With a heat-proof spatula stir together your melted butter-chocolate mixture. The heat from the melted butter should have melted all the chocolate. If it's not fully melted stick the bowl in your microwave for 10-15 seconds. The butter and the chocolate should be “emulsified” which means they should have a smooth liquid texture.
- When your egg-sugar mixture looks fluffy and thick, slow down the speed of your mixer to low and add the WARM chocolate-butter mixture. Mix until combined making sure to scrape down the bowl.
- Once the egg-sugar mixture and the butter-chocolate mixture are combined, turn the speed of your mixer to SLOW and add cocoa flour mixture all at once. Carefully mix until roughly combined. Turn of the mixer and with a flexible spatula fold in the flour cocoa mixture. Make sure to get the bottom of the pan.
- Fold in the peanut butter cups and transfer the brownie batter to the prepared pan. Use a small offset or on the back of a spoon to smooth out the brownie batter evenly. Top the brownie batter with additional Reese's.
- Bake the brownies for 24-26 minutes at 350F. These gluten free brownies should have a crackly top and should feel firm. Please remember baking time depends on your oven. How to check brownies for doneness.
- Remove the brownies from the oven, top with some flaky sea salt and allow to cool completely. Or until you can't wait any longer and want to dig in (if you cut them now they will be gooey!)
- You want the brownies completely set up before cutting them, please chill them in the fridge for at least 2hrs. Otherwise, they are gooey when cutting.
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Katbite 200PCS 12x16 In Heavy Duty Flat Parchment Paper, Parchment Paper Sheets for Baking Cookies, Cooking, Frying, Air Fryer, Grilling Rack, Oven(12x16 Inch)
Cacao Barry Cocoa Powder 100% Cocoa Extra Brute, 2.2 lb
USA Pan Bakeware Square Cake Pan, 8 inch, Nonstick & Quick Release Coating, Made in the USA from Aluminized Steel
Amount Per Serving: Calories: 302
Calories are a guestimate and randomly generated.