Orly's Gluten Free Chocolate Peanut Butter Brownies

LOVE the peanut butter brownies. They are even more amazing heated up!! I keep meaning to try other items when we’re at Chompie’s, but I can never say no to the peanut butter brownies! The best part is that they don’t have that dry, heavy, or chewy taste that a lot of other GF things have.
— Joanie V.
The gluten free peanut butter brownies are to die for!
— Lyndsey B

Makes 9 large brownies or 16 small brownies

1 cup (250g) butter
1 cup (300g) tightly packed brown sugar
3 eggs
1 cup (250g) dark chocolate, melted
½ cup (80g) Sydney Blend
½ tsp baking powder
½ cup (65g) cocoa powder
Pinch of salt
¾ heaping cup (100g) peanuts chopped (optional)

Peanut Butter Frosting:
¼ (57g) cup butter
½ (125g) cup peanut butter
1 cup (115g) powdered sugar
1 tbsp cream
1 tsp vanilla

Heat: Pre-heat oven to 350 degrees F.  Grease and line a 9" square tin with baking paper. 

Mix: In the bowl of a stand mixer with the paddle attachment, cream together the butter and brown sugar for about 3 minutes.  Add eggs, one at a time. Add the melted chocolate and mix until fully incorporated.   In a separate bowl, mix together Sydney Blend, baking powder, salt, and cocoa powder.   Add the dry ingredients to the wet and mix on medium-high speed until combined into a thick batter.  Add peanuts (or chocolate chips) and incorporate through the mixture.  Pour the batter into the pan and use a spatula to spread it evenly.

Frosting: Cream the butter and peanut butter together until combined.  Gradually add the powdered sugar and starting on slow speed, whip together until the sugar is completely mixed in.  Add 1 Tbsp of cream and 1 tsp of vanilla extract and continue to whip together on high speed until you have a soft and smooth consistency.  Spread this mixture on top of the brownie batter or swirl within the batter with a spatula.

Bake: Bake brownies on center rack for 30-35 minutes or until set.  For gooey brownies, bake 5 minutes less.