Gluten Free Peanut Butter Brownies
These gluten free peanut butter brownies are chewy, fudgy, and rich bars that are packed with nutty flavor.
Yield: 9 brownies
Ingredients
- 1 cup (256 g) smooth no stir peanut butter
- 8 tablespoons (112 g) unsalted butter melted and cooled slightly
- ¾ cup (150 g) granulated sugar
- ¾ cup (164 g) packed light brown sugar
- 2 (100 g (weighed out of shell)) eggs at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup (140 g) all purpose gluten free flour blend (I used Better Batter; click thru for full info on appropriate blends)
- ½ teaspoon xanthan gum (omit if your blend already contains it)
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 4 ounces semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F. Line an 8-inch x 8-inch square baking pan with parchment paper and set it aside.
- In a large bowl, place the peanut butter, butter, granulated sugar, brown sugar, eggs and vanilla, and mix to combine well, breaking up any lumps in the brown sugar.
- Add the flour blend, xanthan gum, baking powder, salt and about 3/4 of the chocolate chips, and mix until just combined. The batter should be thick and relatively smooth.
- Transfer the batter to the prepared pan and smooth into an even layer. A small offset spatula is ideal for this task.
- Scatter the remaining chocolate chips evenly on top of the batter, and press gently to help them adhere.
- Place the pan in the center of the preheated oven and bake for 20 minutes.
- Rotate the pan 180° and reduce the oven temperature to 325°F.
- Continue baking until lightly golden brown all over, set in the center and mostly firm when touched in the center (about another 15 minutes).
- The toothpick test isn’t reliable here as the brownies are very fudgy.
- Remove from the oven and allow to cool completely in the pan before removing, slicing into 9 equal squares and serving.
- Leftovers can be stored at room temperature for a few days or frozen in sealed containers for longer storage.