9 Ingredient Gluten Free Peanut Butter Brownies Recipes
GLUTEN FREE PEANUT BUTTER BROWNIES
Steps:
- Preheat oven to 350 degrees. Line a metal 9x9 baking pan with aluminum foil, leaving an overhang on the sides to lift the finished brownies out. Spray the foil with non-stick cooking spray.
- In a large mixing bowl, whisk together the cocoa powder, sugars, salt, gluten free flour, and chocolate chips.
- Add the eggs, oil, and water to the mixing bowl and stir until combined.
- Using a rubber spatula, fold in the peanut butter cups.
- Transfer the batter to the prepared pan and smooth out.
- Drop tablespoons of peanut butter on top of the brownie batter. Using a table knife, draw lines through the batter, vertically and then horizontally, to create a swirled design.
- Bake for 25-30 minutes. Check the brownies after 25 minutes by gently shaking the pan. If the brownie wobbles in the middle, continue to bake for another 5 minutes.
- Place the pan of baked brownies on a wire rack to cool completely. Cut into squares and enjoy!
Nutrition Facts : ServingSize 1 brownie, Calories 362 kcal, Carbohydrate 45 g, Protein 7 g, Fat 20 g, SaturatedFat 11 g, Cholesterol 47 mg, Sodium 170 mg, Fiber 4 g, Sugar 33 g
PEANUT-BUTTER SWIRL BROWNIES
Dollops of peanut butter filling are spooned onto brownie batter; pulling a knife back and forth through both results in a marbleized look.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Brownie Recipes
Yield Makes 9 large or 16 small squares
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees. Line a buttered 8-inch square baking pan with foil or parchment paper, allowing 2 inches to hang over sides. Butter lining (excluding overhang); set pan aside.
- Make batter: Put butter and chocolates in a heatproof medium bowl set over a pan of simmering water; stir until melted. Let cool slightly.
- Whisk together flour, baking powder, and salt in a separate bowl, and set aside.
- Whisk granulated sugar into chocolate mixture. Add eggs, and whisk until mixture is smooth. Stir in vanilla. Add flour mixture; stir until well incorporated.
- Make filling: Stir together butter, confectioners' sugar, peanut butter, salt, and vanilla in a bowl until smooth.
- Pour one-third of batter into prepared pan, and spread evenly with a rubber spatula. Place dollops of filling (about 1 tablespoon each) about 1 inch apart on top of batter. Drizzle remaining batter on top, and gently spread to fill pan. Place dollops of remaining filling on top.
- With a butter knife, gently swirl filling into batter, running knife lengthwise and crosswise through layers. Bake until a cake tester inserted into brownies (avoid center and edges) comes out with a few crumbs but is not wet, about 45 minutes. Let cool slightly in pan, about 15 minutes. Lift out brownies; let cool completely on a wire rack before cutting into squares.
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