Gluten-Free Buckeye Brownies

You’ll never know these brownies are gluten-free. Made with cornstarch instead of flour, these gluten-free buckeye brownies are fudgy and delicious!

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For today’s PB+C Saturday, I am sharing a gluten-free brownie that you would never have guessed was gluten-free upon the first bite. Not gritty texture, just pure fudgy-ness.

Instead of using flour substitutes, these buckeye brownies are made with cornstarch. This produces the most amazing, fudgy brownies and as a bonus there’s a layer of peanut butter in the middle! Just like the state favorite buckeye truffle candy.

And personally I love nuts in brownies so I also love the textural contrast that the peanuts add to these gluten-free buckeye brownies.

After four weeks of easy games, it’s time for a real test against our own B1G conference with Wisconsin today. It’s hard to tell this early who is good and who is not, so I am really excited to see how it plays out, along with the rest of the season of course.

Win or lose, I will have these gluten-free buckeye brownies nearby to eat in celebration or in consolation. Can’t lose, right?

Two years ago: General Tso’s Chicken

GLUTEN-FREE BUCKEYE BROWNIES

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Yield: 2 dozen Prep Time: 2 Hours 45 Minutes Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

BROWNIES

• 1/3 cup cornstarch, spooned and leveled
• 1/4 cup unsweetened cocoa powder
• 1/2 tsp salt
• 6 Tbsp unsalted butter, cut into pieces
• 12 oz. semisweet chocolate chips
• 3/4 cup sugar
• 1 tsp vanilla extract
• 3 eggs, room temperature
• 3/4 cup chopped peanuts

PEANUT BUTTER LAYER

• 1 (14 oz.) can sweetened condensed milk
• 1/2 cup creamy peanut butter

Directions

1. Preheat oven to 350 degrees. Lightly grease a 9x13-inch baking pan and line with parchment paper, leaving a 2-inch overhang on all sides. Lightly grease the parchment paper.
2. In a medium bowl, whisk together cornstarch, cocoa, and salt.
3. In a large microwave-safe bowl, microwave butter and chocolate in 30-second increments, stirring each time, until melted and smooth, about 2 minutes. Stir in sugar and vanilla. Stir in eggs, one at a time, until combined.
4. Add cornstarch mixture and whisk vigorously until mixture is smooth and begins to pull away from side of bowl, about 2 minutes. Stir in peanuts.
5. Spread half the batter into pan and smooth top.
6. In a medium bowl combine peanut butter and sweetened condensed milk with whisk. Pour mixture over brownie batter.
7. Drop the remaining brownie batter in 8 dollops over peanut butter layer in the pan. Swirl in with a knife or spatula.
8. Bake 30-35 minutes, turning halfway, or until a toothpick comes out with just a few moist crumbs attached. Transfer pan to wire rack and cool 1.5 hours.
9. Using parchment overhang, lift brownies from pan. Return brownies to wire rack and let cool completely, about 1 hour. Cut into approximately 2-inch squares and serve.

Source: Adapted from Martha Stewart and Sweet Pea’s Kitchen.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Post updated 7/21/2023, photo above is the original.