Print Pin

Gluten-Free Chocolate Peanut Butter Graham Brownies

These gluten-free chocolate peanut butter graham brownies are divine! Totally decadent, with layers of fudgy chocolate, creamy peanut butter and chocolate honeygrams.  Thick, fudgy, chewy, and slightly gooey.
Course Dessert
Cuisine American
Keyword chocolate peanut butter brownies, gluten-free brownies
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 9 super thick brownies
Calories 395kcal
Author Audrey from Mama Knows Gluten Free


  • 1/2 cup butter melted  (dairy-free use coconut oil, butter flavored coconut oil, Smart Balance or Earth Balance butter)
  • ¾ cup granulated sugar
  • ½ cup brown sugar , packed
  • 2 eggs , room temperature
  • 1 tablespoon pure vanilla extract
  • ¾ cup all-purpose gluten-free flour
  • 1/4 teaspoon xanthan gum (leave out if your flour already has it)
  • ½ cup cocoa powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 10  Schär Chocolate Honeygrams  (1 box has 15-dairy-free use Schär Honeygrams)
  • 1/4 cup gluten-free peanut butter


  • Preheat oven to 350º F.
  • Spray the 8x8 square baking pan with gluten-free non-stick cooking spray or line the baking pan with parchment paper and coat the bottom and sides with gluten-free nonstick cooking spray or butter. 
  • In a large bowl, add melted butter, pure vanilla extract, granulated sugar and brown sugar and mix until fully combined.
  • Add in eggs one at a time and mix until fully combined.
  • In a medium-sized bowl combine gluten-free flour, xanthan gum (leave out if your flour already has it), cocoa powder, baking soda and salt and whisk together.
  • Slowly add the gluten-free flour mixture to the wet ingredients and mix until fully combined and smooth.
  •  Add half of the brownie batter to 8x8 sized baking pan.
  • Spread a spoonful of peanut butter over the chocolate sided tops of the  Schär chocolate honeygrams cookies.
  • Place the peanut butter covered Schär chocolate honeygrams on top of the brownie batter with the graham side down and the peanut butter side facing up.
  • Carefully spoon the rest of the brownie batter on top of the cookie layer. Smooth the batter with a spatula or the back of a spoon.
  • Drop 6 spoonfuls of peanut butter on top of the brownie batter in two rows of three.
  • Take a knife and drag it through the peanut butter and brownie batter to make a swirl pattern.
  • Cut two  Schär chocolate honeygrams cookies into small pieces and sprinkle on top of the brownie batter.
  • Bake for 30-35 minutes, or until a toothpick inserted into the center comes out just barely clean. The sides of the brownies with start to pull away from the pan. Please watch your brownies because all ovens are different.
  • Remove brownies and allow to cool completely.
  • Enjoy!


Mama says, "Please check all of your labels!"
Disclosure: This recipe is sponsored by Schär. The opinions are my own.


Serving: 1brownie | Calories: 395kcal | Carbohydrates: 53g | Protein: 5g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 73mg | Sodium: 393mg | Potassium: 149mg | Fiber: 3g | Sugar: 34g | Vitamin A: 370IU | Calcium: 44mg | Iron: 1.8mg
Pin Recipe
Did you enjoy this recipe? Please give it a star rating below in the comments. Thank you!
GET MY NEW COOKBOOK!Check out The Everything Gluten-Free & Dairy-Free Cookbook!
DID YOU MAKE THIS RECIPE?Share a recipe pic with me and mention @MamaKnowsGlutenFree and use the tag #mamaknowsglutenfree!