Chocolate Peanut Butter Brownies (gluten-free, 100% whole grain)

These healthier chocolate peanut butter brownies use ground up oats in place of flour, making them gluten-free and 100% whole grain!

This recipe really gets around. It first appeared on Dashing Dish, then on Sally’s Baking Addiction (did you know that she makes a lot of healthier recipes?! Well, she does :)) then again just recently on Butter Baking and I couldn’t stand it! I had to make these. And right away. So I did.

Chocolate Peanut Butter Brownies - These healthier chocolate peanut butter brownies use ground up oats in place of flour, making them gluten-free and 100% whole grain!

Natasha’s version uses half the sugar the other versions do but then I went and did something not so healthy. I put it back in the form of chocolate chips! Woohoo. They’re absolutely not needed but who’s really going to argue with you for adding chocolate chips? And okay, I didn’t exactly add all the sugar back. Just a little. ;)

I love how intensely chocolaty these are. The chocolate chips certainly adds to that! But the peanut butter topping is also pretty awesome. Too often, you mix cocoa-based goodies with peanut butter in a batter and the peanut butter is totally overshadowed. In these chocolate peanut butter brownies, you have a nice, gooey layer of peanut butter right up top.

Gluten-free Chocolate Peanut Butter Brownies - These healthier chocolate peanut butter brownies use ground up oats in place of flour, making them 100% whole grain and gluten-free!

One thing to note is that I used an awkward sized pan that was slightly smaller than 8″x8″, meaning the brownies in the pictures are slightly thicker than yours will be.

Have a great weekend everyone! I hope you liked my mini peanut butter chocolate week. :)

Chocolate Peanut Butter Brownies (gluten-free, 100% whole grain)

Rated 4.8 by 4 readers
Chocolate Peanut Butter Brownies (gluten-free, 100% whole grain)
  • Prep Time:
  • Cook Time:
  • Ready in:
  • Yield: 16 brownies


  • 9 ounces (255 grams Greek yogurt)
  • 1/4 cup + 2 tablespoons (90ml) milk
  • 1 egg
  • 1 egg white
  • 3/4 cup (65 grams) rolled or traditional oats (non-contaminated for GF)
  • 3/4 cup (85 grams) Dutch-process cocoa powder
  • 1/4 cup + 2 tablespoons unrefined or coconut sugar
  • 1/4 cup (80 grams) honey
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (90 grams) semi-sweet chocolate chips
  • 1/2 cup (128 grams) natural or regular peanut butter


  1. Preheat the oven to 350°F (176°C). Spray an 8" x 8" pan with baking spray.
  2. If making these in the food processor, process the oats for a few seconds until powdery. Add the rest of the ingredients except for the chocolate chips and peanut butter. If making these in the blender, first add the liquid ingredients, and then the dry ingredients, except peanut butter and chocolate chips. Either way you do it, process until the oats are well ground.
  3. Pour the batter into the prepared pan. Sprinkle chocolate chips on top.
  4. Microwave the peanut butter in a microwave safe bowl on half power until it's easy to spread. Drop spoonfuls of peanut butter onto the batter and create a swirl effect using a knife or toothpick.
  5. Bake for 23 - 27 minutes or until a toothpick inserted in the middle comes out clean. Be careful not to confuse a chocolate chip with batter!
  6. Cool completely in the pan and then cut. Store in an airtight container in the refrigerator for up to one week.

Adapted from Dashing Dish - Peanut Butter Swirl Brownies, as seen on Sally's Baking Addiction - Skinny Peanut Butter Swirl Brownies and Butter Baking - Healthy Peanut Butter Swirled Brownies

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113 comments on “Chocolate Peanut Butter Brownies (gluten-free, 100% whole grain)” — Add one!

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  • Rebecca Gray
    January 18, 2014 @ 11:59 am

    Yummmmmm! These look incred but i have a bit of a problem with pure oat gluten as well as normal gluten, can i use gluten free flour instead? or another alternative? thanks you’re a star :)

    • Erin replies to Rebecca Gray
      January 18, 2014 @ 7:57 pm

      I haven’t tried it but I don’t think regular GF flour would work. How about quinoa flakes? Use them in place of the oats and I think it should work. Good luck! :)

  • Angela says
    January 14, 2014 @ 9:44 pm

    These look/sound too yummy. Is it necessary to pulse the oats into flour first? Also, do i nd a food processor/blender to make the recipe, or is it ok to just use a stand mixer? Thanks for your pb recipe. We are going to make it tonight, and then make those chickpea bites. I am super excited about making our own PB…we go through so much of it… The kids are gonna love watching that. Thanks.

    • Erin replies to Angela
      January 14, 2014 @ 10:32 pm

      Hi, Angela! Since ground up oats are the only type of “flour” in these brownies, you definitely need to pulse them until they’re flour-y. If you made this in a stand mixer, it wouldn’t work out because whole oats (or even quick oats) are too big and the brownies wouldn’t come out properly. Do you have a food processor? If you don’t, how are you going to make the peanut butter? I hope you do in fact have a food processor and that you’ll love the brownies, chickpea cookies and the peanut butter! :)

  • Mallory @ Total Noms says
    August 27, 2013 @ 9:53 pm

    LOVE the idea behind these brownies! I’ve been seeing a lot of greek yogurt being used in baking lately… I will have to try that. These look awesome. I love under-baked sweets too :)

  • ML says
    August 20, 2013 @ 11:59 pm

    Thanks for sharing this recipe! I baked them for about 27 minutes and they were still a little too soft, especially in the center; almost runny, but I guess that’s just my fault for not using my good judgement. ;) I also thought they weren’t quite sweet enough for my taste (that’s personal choice, though, because I know I have quite the sweet tooth lol), and they’re pretty intense in flavor, otherwise. Very, very chocolatey and peanut butter-y. You have to genuinely like both those flavors to truly enjoy these.

    • Erin replies to ML
      August 21, 2013 @ 12:22 pm

      I hope that you could still enjoy them despite their super chocolatey / peanut buttery-ness! ;) Thanks for the feedback. I hope they set up after a while!

  • Vanita says
    August 11, 2013 @ 7:07 am

    Can you use quick/instant oats instead of traditional/rolled oats as the recipe specifies? Thanks!

    • Erin replies to Vanita
      August 11, 2013 @ 11:44 am

      Yes, you can! I hope you’ll enjoy the brownies. :)

  • Monique @ Ambitious Kitchen says
    August 3, 2013 @ 8:46 pm


  • Betty Mosebrook says
    June 28, 2013 @ 11:14 pm

    Would love to see a lot of gluten free recipes – main dishes as well as well as the beautiful sweets.

  • Meg says
    April 10, 2013 @ 6:30 pm

    Oooh bookmarking this recipe too :)

    • Erin replies to Meg
      April 10, 2013 @ 6:45 pm

      I hope you'll like them, Meg! :)

  • blueberrykitchen says
    March 18, 2013 @ 7:27 pm

    Yum, your brownies look divine!

  • luv_to_swim22 says
    March 15, 2013 @ 2:26 am

    these look so amazing! I want to make them so bad but i cant eat eggs. Is there any way i could skip the eggs in this recipe and maybe use some substitute like banana or something?

    • Erin replies to luv_to_swim22
      April 10, 2013 @ 6:44 pm

      I have no idea about the banana sub but perhaps you could try flax eggs?! It's just an idea. I have absolutely no experience with those. Sorry for the slow reply! I didn't see this until now. :( I went to your profile so I could try to email you the answer but the profile's empty. Sorry again!

  • Carla Walker says
    March 14, 2013 @ 11:34 pm

    Oh heavens! These brownies look to die for! Brownies are my arch nemesis with baking, but I need to show them whos boss and make this version like NOW!!! I love the ooey gooeyness of them. So gorgeous!

  • Cake Duchess says
    March 13, 2013 @ 3:30 am

    I like them underbaked and since these are sort of healthy…I could eat an extra one;)Love this gooey and wonderful temptation, Erin:)

  • Loretta E. says
    March 12, 2013 @ 3:42 am

    Oh Erin. You're a girl after my own heart! Now this is a recipe that I wouldn't have to change anything! That's what I love about you :)

    Obviously pinning…

  • Becca says
    March 11, 2013 @ 11:36 pm

    Oh my, I'm really loving how gooey those things look. I am now craving fudge something fierce now!

    By the way, have you found out if you are gluten intolerant yet? I think it was you who mentioned before how you were going to go a week or two without gluten and see how that went. If that wasn't you then well… you can forget this last part :P

    • Erin replies to Becca
      April 10, 2013 @ 6:42 pm

      Aaah. I hate it when I forget to answer comments. Sorry! And it was me. I went a month without, but I had so many, um, mishaps, that this month wasn't such a gluten-free month after all. I didn't notice a difference, though. Yay! But I suppose I should really try again.

  • Jessica @ A Kitchen Addiction says
    March 11, 2013 @ 9:58 pm

    Oh my! These look perfectly gooey and decadent!

  • Lisa {Authentic Suburban Gourmet } says
    March 11, 2013 @ 7:04 pm

    WOW! How can these even be gluten free? The ooey gooey goodness just pops from the screen. These are a must make!!!!!

  • Kelly @ Hidden Fruits and Veggies says
    March 11, 2013 @ 5:33 pm

    YUM!! This looks sooo good. I love using oat flour is brownies, it makes them super extra fudgey! (even more so if you dont bake them long enough :-p)

  • sally @ sallys baking addiction says
    March 11, 2013 @ 2:22 pm

    Erin, you KNOW I am in love with these!! You made them so freaking perfect! And I love how thick they are as well. I need to remake them in a smaller pan so I can have them just as thick! And I can't believe these lasted a week for you. I don't' think mine have ever lasted more than 2 days haha! Thank you for linking back to my site for them too. :) You're the BEST! PS: I love these photos!

    • Erin replies to sally @ sallys baking addiction
      March 11, 2013 @ 4:35 pm

      Thanks a bunch! I think this recipe is 1.5 times the original recipe so that helped make them extra thick. And I… might have forgotten them in the fridge after having made 7 other things on the weekend. It was a nice surprise when I found them again! Thanks for the photo compliment and for your help with that. :) OH! And of course I linked to you – only BAD girls don't link back to the source. You hear that people?! Bad bad bad. ;)

  • Kelly Senyei (Just a Taste) says
    March 11, 2013 @ 2:14 pm

    Oh my word! My mouth is watering at the sight alone of those beautiful brownies. Yum!

  • Erin says
    March 11, 2013 @ 1:15 pm

    Oh WOW. These just looks absolutely gooey and delectable!

    • Erin replies to Erin
      March 11, 2013 @ 4:30 pm

      Thanks, Erin!

  • says
    March 11, 2013 @ 5:58 am

    These brownies look pretty darn awesome, so rich and gooey looking. I can't believe they are gluten free, I'm saving this for my mom she is gluten free and she will be in heaven when I make these for her :)

    • Erin replies to
      March 11, 2013 @ 4:29 pm

      Thank you! I'm so happy to hear that you might make these for your mother. :) Let me know how they come out if you do!

  • Monet says
    March 11, 2013 @ 4:02 am

    I'm all about underbaking brownies. You can't go wrong! And I love that this recipe is gluten-free. My best friend just found out she has celiac, so she'll be so happy! Thank you for sharing!

    • Erin replies to Monet
      March 11, 2013 @ 4:28 pm

      I hope your friend will like the recipe! Gluten-free doesn't have to mean boring and yucky. :D Thanks for your nice comment!

  • Meagan Wied says
    March 11, 2013 @ 1:55 am

    Oh wow this my first time to see these brownies! I could so why you had to make them! They look great Erin!

    • Erin replies to Meagan Wied
      March 11, 2013 @ 4:23 pm

      Thanks, Meagan! It was just too hard to resist. So they got made and I don't regret it at all. ;)

  • Jen Laceda | Tartine and Apron Strings says
    March 11, 2013 @ 1:52 am

    Your photographs are just gorgeous! The close-ups of those peanut butter brownies make me want to bite into my computer screen…so gooey and oozing and sooooo tempting! When can I come over. LOL!

  • Lemons and Anchovies says
    March 10, 2013 @ 4:36 pm

    I like that you under-baked them. They look perfect to me. And yes to the chocolate chips!

    • Erin replies to Lemons and Anchovies
      March 11, 2013 @ 4:20 pm

      I'm really surprised that everyone else also likes to underbake them. Woohoo!

  • Savory Simple says
    March 10, 2013 @ 3:00 pm

    These are seriously gorgeous.

  • My Italian Smorgasbord says
    March 10, 2013 @ 12:34 pm

    I am so gonna make this one! I am in a gluten-free mood lately after some unpleasant reaction to wheat (especially whole wheat) experienced lately (wrote about this also in my last post). will check if I have all the ingredients I may do this tonight even. and the picture is true food porn :)

    • Erin replies to My Italian Smorgasbord
      March 11, 2013 @ 4:19 pm

      Oh no. Sorry to hear about your bad reaction! I'll go check out that post soon. And funny… when you submitted this comment, I was in the kitchen making mjukkaka. :) I hope you'll like the brownies!

  • Chung-Ah | Damn Delicious says
    March 10, 2013 @ 4:01 am

    Underbaked brownies? I'm there!

  • Elizabeth says
    March 10, 2013 @ 1:15 am

    I pretty much always love under baking things because it makes them so soft and wonderful!

    • Erin replies to Elizabeth
      March 11, 2013 @ 4:17 pm

      Haha. I usually do it with brownies but now, after all these comments, I'm opening to the idea of underbaking other stuff. Yum!

  • says
    March 9, 2013 @ 11:15 pm

    Wow, these are just sensational!! We need to make these when you come over :-) What can be better than peanut butter and chocolate!!

  • Rachel @ Bakerita says
    March 9, 2013 @ 11:05 pm

    Oh my goodness – those look ridiculous. I'm amazed they're healthy. Need to make these for sure. Your pics look too good not to try them!

  • Erin @ Dinners, Dishes, and Desserts says
    March 9, 2013 @ 10:25 pm

    I am so excited; I can make these, and not have to buy special flours!! I am definitely under baking them, just in case you were curious.

  • Ali | Gimme Some Oven says
    March 9, 2013 @ 9:33 pm

    Erin, these look AMAZING!!!!!!! Wow. Wow. Wow.

  • Jennie @themessybakerblog says
    March 9, 2013 @ 7:02 pm

    You will never hear me complain about the addition of chocolate chips. Oh my, I'm drooling over these. Rationing them out was probably a wise decision.

    • Erin replies to Jennie @themessybakerblog
      March 11, 2013 @ 4:13 pm

      Perhaps wise, but a difficult decision! So much more fun to just shove them all in my face at once. :)

  • Patty says
    March 9, 2013 @ 5:32 pm

    I like a fudgy brownie and I think this would fit the bill quite nicely;-)

    • Erin replies to Patty
      March 11, 2013 @ 4:12 pm

      Yup! It's pretty much just goo. :)

  • london bakes says
    March 9, 2013 @ 5:00 pm

    Look at those brownies, so gooey and amazing.

  • Antonia @ Health Inspirations says
    March 9, 2013 @ 4:56 pm

    You are killing me with this recipe! The brownie looks absolutely incredible….sooo gooey and rich! Yummy!

  • Julie says
    March 9, 2013 @ 5:08 pm

    This one looks as though you are left licking your fingers. Peanut butter, yum!

    • Erin replies to Julie
      March 11, 2013 @ 4:12 pm

      Haha, you can even see my fingerprints in one!

  • Valerie says
    March 9, 2013 @ 2:38 pm

    Oh, these brownies look beyond fudgy! I would love to have several with my morning coffee.

    p.s. Thanks for under-baking them (and testing!). :D

    • Erin replies to Valerie
      March 10, 2013 @ 9:06 pm

      Oh, you're welcome. It is my duty, isn't it? ;)

  • Anonymous says
    March 9, 2013 @ 11:23 am

    I have been exercising all week. I avoided sweets all week. And now this?!? How can I resist?!?! :D

    Eduarda Castro

    • Erin replies to Anonymous
      March 10, 2013 @ 9:05 pm

      Haha, hey Eduarda. Sorry again! Make 1/2 the batch! It'll be enough. :)

  • Melissa @ Bless This Mess says
    March 9, 2013 @ 5:14 am

    Gluten free?! I'm always looking for a good GF recipe for friends and to make my Father-in-law! I can't wait to try this one and the pictures are PHENOM!

    • Erin replies to Melissa @ Bless This Mess
      March 10, 2013 @ 9:05 pm

      Thank you! :) And I'm happy to help you out with your GF needs! Luckily you just need some non-contaminated oats and you'll be set. :)

  • Katrina @ Warm Vanilla Sugar says
    March 9, 2013 @ 12:27 am

    I am alllll over this!! Yum!

  • Tina S says
    March 9, 2013 @ 12:25 am

    My neighbor's daughter just found out that she has to avoid gluten products and I've been searching for something gluten free. This is the first recipe that I've seen worth trying. I love Sally's Baking Addiction too so that seals the deal that these are a "must make"!

    • Erin replies to Tina S
      March 10, 2013 @ 9:03 pm

      Oh, you've come to the right place! Have you tried the chickpea cookies? Or rather the grain-free chocolate chip peanut butter cookie dough bites? They're GF and quite healthy. :) I hope you'll like them! (the chickpea cookies or brownies :))

  • Anna @ Crunchy Creamy Sweet says
    March 8, 2013 @ 11:29 pm

    OMG…. Want!! I am just thinking that the yogurt in these makes them healthy, right? So no guilt :)

  • Regina @ SpecialtyCakeCreations says
    March 8, 2013 @ 11:05 pm

    Looks like a dream of chocolate and PB! If these make it into my dreams tonight a good start to the weekend is basically guaranteed!

    • Erin replies to Regina @ SpecialtyCakeCreations
      March 10, 2013 @ 9:00 pm

      Hehe. I hope they made it! Sorry you don't have an oven to try these out. I would go crazy if I were you, looking at all these food blogs. I have no idea how you do it!

  • Dana says
    March 8, 2013 @ 11:01 pm

    Girl, you had me at brownie. Then you threw in peanut butter, gluten free, AND THOSE PICTURES!? Gimme, now.

    • Erin replies to Dana
      March 10, 2013 @ 8:59 pm

      Haha. Why, thank you. Love your enthusiasm. :)

  • Carrie B. says
    March 8, 2013 @ 10:13 pm

    Kind of gushing over these! My weakness is undercooked brownies. I always leave mine a dad fudgy/raw.

    • Erin replies to Carrie B.
      March 10, 2013 @ 8:58 pm

      Yeah, you know how it's done! Isn't raw stuff supposed to be healthy, anyway? ;)

  • Marta @ What should I eat for breakfast today says
    March 8, 2013 @ 10:12 pm

    Addition of chocolate chips sounds great. I'm trying to reduce amount of sugar in my baked goods as well, so it's interesting. And what did you mean by awkward sized pan? BBTW, your brownies look amazing!

  • Laura (Tutti Dolci) says
    March 8, 2013 @ 9:50 pm

    These are the best thing I've seen all day! Love that you added the chocolate chips, I just wish I had one of these beauties in front of me :).

    • Erin replies to Laura (Tutti Dolci)
      March 10, 2013 @ 8:56 pm

      Wow, thanks! I wish I had you here to share them with you. The husband hated them (he hates everything with natural peanut butter ;)) so I was eating these for a looong time!

  • Katrina Bahl says
    March 8, 2013 @ 9:44 pm

    Oh my! Erin this looks fabulous!


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