1 cup (256 g) smooth no stir peanut butter
8 tablespoons (112 g) unsalted butter, melted and cooled slightly
3/4 cup (150 g) granulated sugar
3/4 cup (164 g) packed light brown sugar
2 eggs (100 g, weighed out of shell), at room temperature
1 teaspoon pure vanilla extract
1 cup (140 g) all purpose gluten free flour (I used Better Batter)
1/2 teaspoon xanthan gum (omit if your blend already contains it)
1 teaspoon baking powder
1/2 teaspoon kosher salt
4 ounces semi-sweet chocolate chips
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 or 12 equal squares and serving. Leftovers can be stored at room temperature for a few days or frozen in sealed containers for longer storage.