Gluten Free Peanut Butter and Jelly Brownies

For a different take on a classic brownie, I have added an American twist of peanut butter and jelly (Strawberry Jam to us British folk)!
It’s really moreish and perfect as the nights are getting darker and you want a bit of indulgence. As always, this recipe is gluten free. I hope you enjoy it!


  • 300g Dark Chocolate
  • 100g Salted Butter
  • 200g Caster Sugar
  • 3 free-range eggs
  • 50g Cornflour
  • 30g Cocoa Powder
  • Pinch of Salt
  • 100g of Dark Chocolate Chunks
  • ½ Jar of Raspberry Jam
  • 100g Salted Peanuts
  • 100g of Frozen Raspberries

Peanut Butter Custard (taken from Jamie Oliver’s Comfort Foods)

  • 250ml semi-skimmed milk
  • 1 vanilla pod
  • 2 large free-range egg yolks
  • 50g golden caster sugar
  • 1 heaped tbsp corn flour
  • 20g unsalted butter (at room temperature)
  • 2 heaped tbsp smooth peanut butter


For the Brownie

  1. Line a medium baking tray with parchment, melt the butter in a pan over a medium heat; once melted turn off the heat and add the chocolate and allow to melt in the residual heat.
  2. In a separate bowl add the caster sugar.
  3. Add the warm chocolate and butter mix to the sugar and combine.
  4. Add the cornflour, cocoa powder and salt.
  5. Finally, add the chocolate chunks to the mix.
  6. Spread this onto the lined baking tray.

For the Custard

  1. Add the milk to a pan and bring to the boil.
  2. In a separate heat proof dish add the egg yolks, sugar, cornflour and soft butter then combine with a whisk.
  3. Slowly pour in the milk and stir; add this back to the pan and heat on low until it has thickened.
  4. Add the peanut butter and stir.
  5. Distribute randomly to the brownie mix along with the jam and frozen raspberries then use a teaspoon to swirl this through the brownie.
  6. Bake in the oven for 25-30 minutes at 180 degrees in a fan oven and 200 degrees in a standard oven.
  7. Leave to cool slightly and then enjoy on it’s own or with a scoop of Vanilla ice cream.

Pennie x

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