These gluten-free chocolate peanut butter brownies combine three favorite dessert flavors—rich chocolate, creamy peanut butter, and gooey marshmallows. The recipe uses just eight simple ingredients and most of the prep is done quickly in the microwave, making it an easy treat to pull together any time.
What’s better than chocolate brownies topped with peanut butter and toasted marshmallows? These peanut butter s’mores brownies recreate that campfire flavor without the mess, the smoke, or the wait. They’re portable, less likely to melt in your hands than traditional s’mores, and perfect for serving at gatherings, potlucks, or a casual night in.
These brownies bring back memories of college days when baking treats was a surefire way to gather friends. I first had the idea for this recipe during a family reunion at Bear Lake, Utah, where simple cookie-and-marshmallow s’mores inspired a more convenient dessert version. I wanted something that could be made year-round, served at a party, and prepared ahead of time—enter these rich, fudgy brownies with a peanut butter layer and marshmallow topping.
Because they’re dense and indulgent, a small piece goes a long way. If you prefer, skip the peanut butter or add a drizzle of chocolate sauce for an even more decadent finish. These brownies are adaptable and forgiving, making them a great dessert to customize to your taste.
I’d love for you to try the recipe and let me know how you served them—comment with the occasion you made them for and what changes you tried.
Gluten-Free Chocolate Peanut Butter Brownies with Marshmallow Topping
5 from 2 reviews
- Author: Rebecca Baron
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Dessert
- Cuisine: American
Description
These brownies blend chocolate, peanut butter, and marshmallows into a fudgy, gluten-free dessert. Most of the prep is microwave-friendly, and the ingredient list is short, so you can make them quickly when you’re craving something sweet.
Ingredients
- 1 cup melting chocolate
- ½ cup butter (1 stick)
- 1 ½ cups sugar
- 3 large eggs
- ¼ cup cocoa powder
- ¾ cup gluten-free flour blend
- ¼ cup creamy peanut butter
- 1–2 cups gluten-free mini marshmallows
Instructions
- Preheat the oven to 360°F (180°C).
- In a glass bowl, combine the melting chocolate and butter. Microwave for one minute, or until the chocolate melts. Stir until smooth.
- Add the sugar to the chocolate-butter mixture and whisk until combined.
- Allow the mixture to cool slightly so it is not hot, then add the three eggs and whisk thoroughly. Stir in the cocoa powder and gluten-free flour until just combined—do not overmix. Grease a 9×9-inch baking pan with cooking spray.
- Spread the brownie batter evenly in the prepared pan.
- Microwave the peanut butter briefly to make it easier to drizzle, then spoon or drizzle it over the brownie batter.
- Bake in the preheated oven for about 45 minutes. Avoid overbaking so the brownies stay fudgy.
- Remove the pan from the oven and sprinkle the mini marshmallows evenly over the top. Return to the oven for 5 more minutes, watching closely so the marshmallows brown but do not burn.
- Let the brownies cool completely before cutting into nine squares and serving.
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