Gluten-Free Brownies layered with marshmallow cream and peanut butter chocolate crunch. Decadent and addicting, these brownies are a family favorite that’s great to make for a crowd! A delicious recipe using Cocoa PEBBLES™ cereal.
This post was created in partnership with Cocoa PEBBLES™ cereal.
If you’re like me, you can never find enough gluten-free recipes to make for a big group – that people would never guess are gluten-free!
These Gluten-Free Peanut Butter Crunch Brownies are rich, decadent and totally over- the-top. Every time I’ve made them for a party or holiday gathering, no one can believe they’re actually gluten-free. For another treat, try these s’mores bars made gluten-free, oat flour brownies or these classic gluten-free brownies.
Be warned – they are totally addictive! Everyone always asks for this recipe.
What are Peanut Butter Crunch Brownies exactly? The brownie layer is rich, buttery and dense. It is spread with a layer of marshmallow cream then topped with a “crunch” mixture made of peanut butter, chocolate and Cocoa PEBBLES™ cereal.
How to Layer Peanut Butter Crunch Brownies
1. Once you’ve baked your gluten-free brownies, let them cool before adding the toppings.
2. Melt chocolate chips and peanut butter together over medium-low heat.
3. Add Cocoa PEBBLES™ and stir to combine.
4. Top the brownies with a layer of marshmallow creme before adding the peanut butter crunch.
Are Cocoa PEBBLES™ Gluten-Free?
YES! Did you know that all PEBBLES™ Fruity and Cocoa cereals are 100% gluten-free?
You can’t beat the crispy crunchy texture and bold colors of PEBBLES™ cereal. It’s a timeless breakfast classic for a reason! I also love using PEBBLES™ in recipes like these brownies.
I love these brownies because you can make them in advance, and they will stay delicious in the fridge for up to 3 days. Just let the brownies come to room temperature before serving.
Gluten-Free Peanut Butter Crunch Brownies make a great addition to holiday cookie plates, party spreads and more. I hope your family loves this recipe as much as mine does! For another delicious gluten-free brownie, try these Buckeye Brownies.
If you love this recipe, be sure to leave me a comment below. Check out postpebblescereal.com for more inspiration including recipes and crafts.
Gluten-Free PEBBLES™ Peanut Butter Crunch Brownies
Video
Ingredients
For the Brownies:
- 1 bag (12-ounce) semi-sweet chocolate chips
- 1 cup butter (2 sticks)
- 1 1/2 cups granulated sugar
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 4 large eggs
- 1 1/3 cups gluten-free 1:1 baking flour
For the Peanut Butter Crunch:
- 1 jar 7-ounce jar marshmallow crème
- 1 cup peanut butter
- 1 cup semi-sweet chocolate chips
- 3 cups Cocoa PEBBLES™ cereal
Instructions
- Preheat the oven to 350F. Line a 9x13 baking pan with tin foil. Grease with cooking
spray and set aside.
Make the Brownies:
- Place the chocolate chips and butter in a medium-sized microwave safe bowl.
Microwave on 50% power for 2-3 minutes, stopping every 30 seconds to stir until
completely smooth and melted. You can also melt the butter and chocolate together
over low heat on the stove. - Add the sugar, vanilla and salt to the chocolate mixture. Whisk to combine. Add the
eggs one at a time, whisking until fully incorporated after each egg. Stir in the gluten-
free flour until incorporated. - Pour the batter into the prepared baking pan. Smooth into an even layer. Bake for 30-35
minutes until set and a toothpick inserted into the center of the brownies comes out
clean. Let the brownies cool completely.
Make the Peanut Butter Crunch:
- Spread the marshmallow creme over evenly over the cooled brownies.
In a saucepan over medium-low heat add the peanut butter and chocolate chips. Stir
until melted. Remove from the heat and stir in the cocoa Pebbles cereal. - Smooth the crunch mixture over top of the brownies. Refrigerate for 30 minutes to set. Cut into bars and serve. Brownies can be stored in the fridge for up to 3 days. Enjoy!
Nutrition
THE FLINTSTONES and all related characters and elements © & ™ Hanna-Barbera. (s19)
Sooo good! 10/10 recipe. Came together perfectly.
I’m glad the brownies turned out for you!
So amazing, Erin! We had dinner with an individual who has celiacs disease and I brought these! They were amazing!! The crunch on top gave the perfect balance to the fudgy brownie! It all worked so well together!
I’m so glad you all enjoyed them! Thanks for the comment 🙂
I only made the brownie part, and not the topping but the brownie is delicious and holds together really well. The texture is more like fudge or a flourless torte. So if you prefer a cake-y brownie, as I do, you may be slightly disappointed with the texture. Based on the flour content, I anticipated this going in. I added 1/2 cup unsweetened cocoa to this recipe because I like a really chocolate-y brownie.
Why foil? I usually use parchment paper. I’m assuming the foil helps in the cooking process?
You can use either one! I just like it for ease of clean-up but parchment will do the trick as well.
Hi Erin,
These look amazing! Would it be possible to substitute the eggs for something else, like flax eggs?
Thanks!
K these are soooo rich and delicious, yum! The crunch gives it the perfect texture and I love how gorgeous the layers look.
These are seriously so dreamy! There is nothing like a chocolatey, crunchy, and delicious treat! You won’t believe how easy they are to make.
Would I be able to substitute vegan butter here? My sister cannot have dairy.
Yes that should work! I would probably do half vegan butter half coconut oil though. That would work well with texture/flavor!