Gluten-Free Peanut Butter Brownies

I came across this recipe from a blog called My Gluten-Free Kitchen for peanut butter brownies. I knew Robby would enjoy them, but not only did Robby like them, but both Jim and I did also. For me that’s when I know the recipe is a good one. No one knew these were gluten free by the taste. I also made this dairy free using butter alternatives. Although there is peanut butter in the brownie the chocolate still comes through. I know I will be making these often.

INGREDIENTS

1 cup gluten-free flour

1/2 teaspoon xanthan gum only if your flour blend does not contain it

1 teaspoon baking powder

1/8 teaspoon salt

1/3 cup butter, softened or non-dairy alternative, I used Earth’s Balance

1/2 cup gluten-free creamy peanut butter

1 cup sugar

1/4 cup firmly packed brown sugar

2 eggs

1/2 teaspoon pure vanilla extract

1 cup semi-sweet chocolate chips, I used Good Life brand

DIRECTIONS

In a small bowl whisk together the gluten-free flour, xanthan gum if you are using it, baking powder and salt. Set aside. In the bowl of your electric mixer use the paddle blade to beat the softened butter and peanut butter together until light and fluffy. Gradually add the sugar and brown sugar creaming together well. Add the eggs one at a time mixing after each one. Add the vanilla while still mixing. Add the flour mixture a little bit at a time until it’s all combined. Stir in the chocolate chips and mix until the chips are equally distributed through the batter.

Pour the mixture into a greased 8-inch square baking pan. Bake at 350 degrees for 25-30 minutes. My oven cooks hot so mine were done in 25 minutes. You want to be sure the middle is set.

Let cool for a few minutes and enjoy a warm gooey brownie or let completely cool and enjoy a chewy brownie!

Enjoy!