Gluten free Peanut Butter Brownies
Serves about 14. Recipe adapted from Eat Good 4 Life.
Prep time: 10 minutes
Cook time: About 22 minutes
Ingredients:
- 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.
Directions:
- 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:
Calories: 228.5
Fat:14 grams
Carbohydrates: 18 grams
Fiber: >1 gram
Protein: 4.2 grams
Weight Watchers Points: 6