These White Chocolate Reese’s Brownies are a decadent dessert combining rich semi-sweet chocolate, creamy milk chocolate, and indulgent white chocolate Reese’s cups in every bite. Made with gluten-free flour, this easy brownie recipe is perfect for those seeking a gluten-free dessert that doesn’t compromise on flavor. The use of olive oil gives these brownies a smooth, moist texture, while the addition of Dutched cocoa powder enhances the chocolatey richness. With a balance of sweet and savory flavors, these brownies are a must-try treat for any occasion.

Ingredients:
- 1 cup Bob’s Red Mill 1:1 Gluten-Free Flour
- 1 cup semi-sweet chocolate
- 4 oz milk chocolate bar, crushed
- ½ cup Costabile Organic Olive Oil
- ¼ cup OliveNation 22/24 fat Dutched cocoa powder
- 4 large eggs, room temperature
- 1 cup white sugar
- ½ cup brown sugar
- ½ teaspoon salt
- 2 teaspoons vanilla extract
- 15 Thin white chocolate Reese’s cups, chopped
Instructions:
- Preheat your oven to 325°F. Lightly coat the bottom and sides of an 8×8-inch baking dish with coconut oil, then line the bottom with parchment paper.
- In a small saucepan over medium heat, melt the semi-sweet chocolate and olive oil, stirring continuously until smooth and creamy. Set aside to cool slightly.
- In a medium bowl, whisk together the cocoa powder, gluten-free flour, and salt.
- In a large bowl, beat the eggs, white sugar, brown sugar, and vanilla extract until well combined.
- Add the melted chocolate mixture to the egg mixture and stir to combine.
- Gradually fold in the dry ingredients until just incorporated. Then gently fold in the chopped milk chocolate, mixing until evenly distributed.
- Pour half of the brownie batter into the prepared baking dish, spreading it evenly. Place the chopped white chocolate Reese’s cups on top, pressing them down so only the tops are visible.
- Pour the remaining brownie batter over the Reese’s cups, spreading evenly to cover them.
- Bake for 34-40 minutes, or until a toothpick inserted comes out with a few moist crumbs. Let the brownies cool in the pan for 1 hour, then transfer them to a wire rack to cool completely.
- Slice into squares and enjoy!
Why You’ll Love This Recipe
These White Chocolate Reese’s Brownies are the ultimate dessert for chocolate lovers! The combination of rich semi-sweet chocolate, creamy milk chocolate, and white chocolate Reese’s cups creates a melt-in-your-mouth experience. With the addition of gluten-free flour, this indulgent treat is accessible for those with dietary preferences. The OliveNation Dutched cocoa powder adds depth and richness, while the olive oil gives the brownies a smooth texture, making them both decadent and moist.
Tips
- Let the brownies cool completely before slicing for the best texture and to avoid them falling apart.
- If you don’t have parchment paper, grease the pan generously with coconut oil or butter to prevent sticking.
- For an extra crunchy texture, lightly toast the chopped Reese’s cups in the oven for a few minutes before adding them to the batter.
Variations and Substitutions
- Dairy-Free Version: Swap the milk chocolate and semi-sweet chocolate for dairy-free chocolate chips and use a non-dairy butter substitute if needed.
- Nut-Free Version: If you prefer a nut-free dessert, simply omit any added nuts in the batter or use a nut-free chocolate.
- Different Chocolate: Feel free to use dark chocolate or white chocolate instead of semi-sweet chocolate for a different flavor profile.
- No Gluten-Free Flour? You can use regular all-purpose flour if you don’t need the recipe to be gluten-free.
FAQs
- Can I make these brownies ahead of time?
Yes, you can prepare the brownies a day or two in advance. Store them in an airtight container at room temperature for up to 3 days. - How do I know when the brownies are done?
Insert a toothpick into the center. If it comes out with just a few moist crumbs (not wet batter), the brownies are ready. - Can I freeze these brownies?
Yes, these brownies freeze well. Wrap them tightly in plastic wrap and place them in an airtight container. They can be stored in the freezer for up to 3 months.
Serving
Serve these White Chocolate Reese’s Brownies at any occasion, from birthday parties to holiday gatherings. They pair perfectly with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat. Enjoy them as a delightful dessert after a meal or as a sweet snack during the day.
Suggestions
- For a fun twist, top the brownies with extra chopped white chocolate Reese’s cups before baking for a more indulgent bite.
- Try pairing these brownies with a cup of coffee or a cold glass of milk for the perfect treat to satisfy your sweet tooth.
White Chocolate Reese’s Brownies
8
servings10
minutes40
minutesIngredients
1 cup Bob’s Red Mill 1:1 Gluten-Free Flour
1 cup semi-sweet chocolate
4 oz milk chocolate bar, crushed
½ cup Costabile Organic Olive Oil
¼ cup OliveNation 22/24 fat Dutched cocoa powder
4 large eggs, room temperature
1 cup white sugar
½ cup brown sugar
½ teaspoon salt
2 teaspoons vanilla extract
15 Thin white chocolate Reese’s cups, chopped
Directions
- Preheat your oven to 325°F. Lightly coat the bottom and sides of an 8×8-inch baking dish with coconut oil, then line the bottom with parchment paper.
- In a small saucepan over medium heat, melt the semi-sweet chocolate and olive oil, stirring continuously until smooth and creamy. Set aside to cool slightly.
- In a medium bowl, whisk together the cocoa powder, gluten-free flour, and salt.
- In a large bowl, beat the eggs, white sugar, brown sugar, and vanilla extract until well combined.
- Add the melted chocolate mixture to the egg mixture and stir to combine.
- Gradually fold in the dry ingredients until just incorporated. Then gently fold in the chopped milk chocolate, mixing until evenly distributed.
- Pour half of the brownie batter into the prepared baking dish, spreading it evenly. Place the chopped white chocolate Reese’s cups on top, pressing them down so only the tops are visible.
- Pour the remaining brownie batter over the Reese’s cups, spreading evenly to cover them.
- Bake for 34-40 minutes, or until a toothpick inserted comes out with a few moist crumbs. Let the brownies cool in the pan for 1 hour, then transfer them to a wire rack to cool completely.
- Slice into squares and enjoy!
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