Looking for the the perfect fudgy brownie that is also GF? Check out these amazing gluten free chocolate peanut butter brownies! So fudgy you’ll need a fork!
What a whirlwind past week it’s been for me. You may have noticed a bit of radio silence on my end these past 7 days, but I promise there’s been good reason for that. In addition to a heavy workload for SK, I’ve also been on a work trip to Vermont! Surprisingly in my 28 years of life, I’ve never been to New England. The farthest Northeast I’ve gone is Ithaca New York, and as a devoted travel writer with a passion for the unknown, this was completely unacceptable. Instead of heading up during the foliage season, I thought it would be awesome to see New England in all of its winter glory, and holycrap am I glad I did. I had such an incredible time in Stowe and Burlington. I’m going to write a whole post about it, but I wanted a tiny snippet into my trip.
Dog-sledding was, hands down, one of my favorite parts of the trip. These dogs are not only so incredibly beautiful, they are so happy to be running. They are probably some of the happiest dogs I’ve ever seen. Plus, Siberian huskies are just such beautiful creatures to begin with, and so gentle. It was such an incredible moment getting to spend some quality time with these gorgeous dogs and learn all about them while I rode on the back of the sleigh.
Now, enough about that for now (blog post to come next week), let’s talk brownies and a new direction for this little blog. But first? Brownies. Decadent little squares that are so fudgy, you have to eat them with a fork and about a gallon of milk. Which to me, is the only way to really eat a brownie.
As you know, I’m a peanut butter addict so instead of swirling each brownie (which arguably would have made a prettier end product), I just dolloped big ol’ spoonfuls of Jif creamy right on top. That way I was ensured each bite would contain the proper 85% peanut butter 15% chocolate ratio. And, for good measure, I tossed in some peanut butter chips. Really so I would stop eating them like grapes, but that’s besides the point.
In all honesty, this is probably the 3rd gluten-free brownie recipe I’ve tried. As many of you know, one of my good friends has a gluten allergy, so I’ve been trying to perfect the fudgy gluten-free brownie. The other two recipes I tried had a weird, grainy texture or turned out spongey with a cake like texture. I wanted brownies that looked and tasted like my favorite salted chocolate ones, and doing that gluten-free can be tricky. But friends, I think I finally did it.
Now, I promised we’d talk about a change coming to this blog, but I’m only going to share a small tidbit of information. Like, the fact that there are going to be some pretty major changes around these parts in the next few months! I’m going to put more focus on travel and real life and less focus on recipes. Before you flip, don’t worry, I’ll still share a new recipe 1 – 2 x a week, but I plan on sharing more about my adventures abroad and the experiences I have while traveling. Because right now, that’s where most of my passion lies.
But don’t you worry your pretty little heads off, new healthy and delicious recipes will still be found here! If you want to know more, just email, tweet or FB me! I’d love to answer any questions. Now go make brownies to combat your worry.
Gluten free Chocolate Peanut Butter Brownies
Serves about 14. Recipe adapted from Eat Good 4 Life.
Prep time: 10 minutes
Cook time: About 22 minutes
- 2/3 cup unsalted butter, softened
- 2 large eggs, room temperature
- 1/3 cup + 1 tablespoon brown sugar
- 1/2 teaspoon baking powder
- 6 ounces chocolate chips
- 1/2 teaspoon Green Mountain flavored coffee (I used gingerbread)
- 1/2 cup almond flour
- 1/4 cup gluten free all-purpose flour
- 1 teaspoon gluten-free vanilla extract
- 1 tablespoon milk chocolate chips
- 3 tablespoons peanut butter chips
- 1/4 cup smooth peanut butter*
*You can use less peanut butter or omit completely if you’d like. This was simply added as a preference.
- Preheat oven to 350 degrees F. Liberally grease an 8 x 8 glass baking dish with nonstick cooking spray and set aside.
- In a large bowl, beat the butter, sugar, vanilla, eggs and coffee together until fluffy. Set aside.
- In a double boiler, melt the chocolate over medium low heat. Whisk the melted chocolate into the egg mixture to thoroughly combine. *If you want, you can also melt the chocolate in the microwave. Simply mix in the same way.
- In a small bowl, whisk the flours and baking powder together. Add the flour mixture to the egg and chocolate mixture and stir to combine. Fold in the peanut butter chips and chopped walnuts.
- Pour the mixture into the prepared glass pan and spread with a spatula. Using a tablespoon, scoop peanut butter on top of the brownie mixture. You can swirl it in if you’d like, but I just plopped it on. Sprinkle the top with the chocolate chips.
- Bake for about 22 – 25 minutes. Let the brownies cool on a wire rack for about 10 – 15 minutes and then dig in!
Nutritional information per serving:
Carbohydrates: 18 grams
Fiber: >1 gram
Protein: 4.2 grams
Weight Watchers Points: 6