Gluten Free Peanut Butter Stuffed Brownies Recipes

GLUTEN-FREE PEANUT BUTTER TRUFFLE BROWNIES

Steps:

• Heat oven to 350°F. Make and bake brownie mix as directed on box, using butter, eggs and any of the pan choices-except line pan with foil, then grease foil on bottom only for easier removal. Cool completely, about 1 hour.
• In medium bowl, stir filling ingredients until smooth. Spread mixture evenly over brownie base.
• In small microwavable bowl, microwave topping ingredients uncovered on High 30 to 60 seconds. Stir until smooth; cool 10 minutes. Spread over filling. Refrigerate about 30 minutes or until set. Store covered in refrigerator.

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!

GLUTEN-FREE PEANUT BUTTER SWIRL BROWNIES

Steps:

• Preheat oven to 350 degrees F. Line an 8x8x2-inch pan with foil. Lightly grease the foil with nonstick cooking spray.
• Whisk together gluten-free flour blend, cocoa powder, and salt in a medium mixing bowl. Add the melted butter, sugar, eggs, and vanilla extract. Whisk until smooth. Batter will be thick.
• In another bowl, combine the peanut butter, granulated sugar, and egg. Mixture will be thick.
• Spread about half of the chocolate batter evenly into the pan. Drop large spoonfuls of peanut butter all over the chocolate batter. Using a knife, swirl the peanut butter batter into the chocolate batter. Drop the remaining chocolate batter on top. Swirl lightly with a knife.
• Bake until set, about 30 minutes. Allow brownies to cool in the pan and then cut into squares.

PEANUT BUTTER STUFFED BROWNIES (GF)

Steps:

• Line and grease a 24cm square cake tin. Buttering the whole inside of the tin lightly and lining the base of the tin with greaseproof paper.
• Melt the butter and the chocolate together in a non-stick saucepan over a low heat. Keep the heat nice and low and stir occasionally until you have a lovely glossy pan of molten chocolate in front of you. Set aside and allow to cool slightly.
• Take a large bowl and add the eggs and sugar. Beat until they are well combined.
• Once the chocolate mix has cooled a little (it should still be warm, but you should be able to put your little finger in the chocolate mix without it burning you), pour the chocolate and butter into the egg and sugar bowl, stirring the mix quite vigorously as you pour. It is important that the chocolate mix is not hot (just warm) when you pour it, otherwise you risk cooking the eggs. Both mixes should be totally combined now.
• Sift the gluten free plain flour on top of the chocolate mix and fold it in as you go. Stir well until all the flour is fully combined and there are no little flour lumps remaining.
• Now pour HALF the brownie mix into the cake tin.
• Place the peanut butter in a bowl and microwave for 30 seconds. This will warm in gently and give a slightly runnier consistency.
• Pour 200g of the peanut butter (i.e. just keep a small amount in the bowl, which you can use to marble the top of the brownies) on the base brownie mix. No need to cover the brownie completely, but try to spread it around as much as possible.
• Next pour the remaining gluten free brownie mixture on top of the peanut butter layer.
• Dollop the remaining 25g of peanut butter onto the top of the brownie and draw a knife through the patches of peanut butter to marble and give a feathered pattern on top of the gluten free peanut butter brownies.
• Bake at 180C for 20-25 minutes for gluten free peanut butter brownies with a lovely squidgy centre - they will have a slight wobble to them when you take them out of the oven but you will see the top has begun to crack around the edges and the brownie will have risen slightly. If the mix is still quite sloppy, pop them back in for another 5-10 minutes. I like these gluten free peanut butter brownies to be dense and fudgy and tend to leave them to set fully overnight (or pop them in the fridge for an hour at least). If you prefer cakey brownies, you should cook for 35 minutes (but the fudgey ones are sooo much better).
• Then when the gluten free peanut butter brownie has fully set you can remove from the tin and chop into chunks. YUM.

GLUTEN-FREE PEANUT BUTTER STUFFED BROWNIES

Steps:

• Preheat oven to 350ºF and grease an 8″ baking dish and line with a parchment paper sling.
• In a double boiler, melt together ¼ cup chocolate chips and coconut oil.
• Pour chocolate mixture into a large bowl and add in coconut sugar. Whisk together, and let the mixture cool slightly, about 3 minutes.
• Add in the eggs and vanilla extract and whisk together vigorously, about 1 minute until the mixture has lightened and thinned out.
• In a small separate bowl, whisk together the almond flour, tapioca flour, cocoa powder, baking soda, and salt until there are no clumps remaining in the flour.
• Add the dry ingredients into the wet, along with the remaining ½ cup chocolate chips and mix together until just combined.
• Pour half of the batter in the prepared baking dish.
• Add peanut butter, maple syrup and almond flour into a small bowl and gently mix the ingredients together. Immediately pour the peanut butter mixture on top of the brownie batter, and spread it into an even layer.
• Working quickly, add the remaining brownie batter on top in an even layer.
• Bake in the preheated oven for 25 minutes, or until the brownies have puffed up.
• Let cool completely. Slice into 16 squares.

DOUBLE-DECKER PEANUT BUTTER BROWNIES

Steps:

• Make the Nut Butter Layer
• Preheat oven to 350°F. Line an 8x8" baking dish with 2 overlapping pieces of parchment paper, leaving at least a 2" overhang on 2 sides.
• Whisk eggs, brown sugar, salt, and vanilla in a medium bowl until well combined. Using a rubber spatula, stir in peanut butter until a smooth, thick batter forms. Scrape into prepared baking dish and spread in an even layer.
• Make the Cocoa Layer and Assemble
• Using an electric mixer or a stand mixer fitted with the whisk attachment on medium-high speed, beat eggs, granulated sugar, and brown sugar in a large bowl until mixture is light, smooth, and doubled in volume, 3-4 minutes. With mixer running on low speed, slowly beat in butter, then add vanilla and salt and beat to combine. Add cocoa powder and cornstarch. Beat on low speed, scraping down sides of bowl as needed, until incorporated. Increase speed to medium-high and beat until mixture is thick and holds its shape, about 30 seconds. Pour over nut butter layer and smooth top.
• Add your choice of toppings or leave top smooth-they're all good options.
• Bake brownie until top is puffed, glossy, and starting to crack, and the center is just set (it shouldn't jiggle when shaken, but the chocolate layer will still be very gooey), 25-30 minutes. Let cool.
• Remove brownie from pan using parchment overhang, then cut into 16 squares.