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.”
“The gluten free peanut butter brownies are to die for!
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Makes 9 large brownies or 16 small brownies
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.