Gluten-Free Peanut Butter Brownies
You can serve these gluten-free peanut butter brownies plain or top them with any type of chocolate or peanut butter frosting. For an easy frosting, melt 1 cup semisweet chocolate chips with 1/3 cup peanut butter until smooth; pour over the brownies and let stand until set. Or make any standard buttercream frosting starting with 1/4 cup butter and add 1/3 cup peanut butter. Beat until smooth and frost the cooled brownies.
Preparation time: 20 minutes
Cooking time: 40 minutes
Yield: 9 servings
2 tablespoons plus 1 teaspoon cocoa powder
1/2 cup unsalted butter
1 cup semisweet chocolate chips
1/2 cup packed brown sugar
1/2 cup granulated sugar
1/2 cup peanut butter
1-1/2 teaspoons vanilla
1/3 cup plus 1 tablespoon (44 grams) almond flour
2 tablespoons (18 grams) sweet rice flour
1/2 teaspoon xanthan gum
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped peanuts
Preheat the oven to 325 degrees F.
Spray a 9-x-9-inch baking pan with nonstick cooking spray. Sprinkle with 1 teaspoon cocoa powder, shake the pan to distribute the powder evenly, and knock out the excess. Set the pan aside.
In a large saucepan, melt the butter with 2 tablespoons cocoa powder and the chocolate chips over low heat, stirring frequently, until smooth. Beat in the brown sugar and granulated sugar and then remove from heat.
Add the eggs, one at a time, beating well after each addition. Beat in the peanut butter and then stir in the vanilla.
In a small bowl, combine the almond flour, sweet rice flour, xanthan gum, baking powder, and salt.
Mix with a wire whisk until the mixture is one color. Stir into the batter.
Spread the batter into the prepared pan and top with peanuts.
Bake for 30 to 40 minutes, or until a toothpick inserted near the center of the pan comes out almost clean, with a few moist crumbs sticking to it.
Cool on a wire rack and then cut into squares to serve.
Per serving: Calories 455 (From Fat 273); Fat 30g (Saturated 12g); Cholesterol 75mg; Sodium 175mg; Carbohydrate 43g; Dietary Fiber 3g; Protein 9g.