Gluten Free Peanut Butter Cookie Dough Brownies

David and I were watching Ultimate Recipe Showdown on the Food Network and saw Kerstin from Cake, Batter, and Bowl make brownies that got both of our attention. The next time I saw my brother, he mentioned the brownies and how he’d like for me to make them gluten free. How can I say no to a challenge that combines two of my favorite ingredients–peanut butter and chocolate??

The brownie turned out really really well.  Numerous friends commented that they would not have guessed that it was gluten free.  David thought they were absolutely delicious.  I got the brownie texture that he and I both like by omitting baking powder–hey, what can I say?  We like our brownies dense and fudge-like, but if you want a lighter cakier texture–just add some baking powder.

Gluten Free Peanut Butter Cookie Dough Brownies

Inspired by a recipe by Kerstin Sinkevicius


Brownie Layer
1/2 cup butter, softened
2 ounces unsweetened chocolate
1-1.5 tsp vanilla extract
1 cup sugar
2 large eggs
1/6 cup white rice flour
1/6 cup almond meal
1/6 cup potato starch
1 T+ 2.5 tsp tapioca flour
1/4 tsp xantham gum
1/4 tsp salt
1 cup semisweet chocolate chips

Peanut Butter Cookie Dough Layer (or as my brother liked to call it–The Reeses Peanut Butter Cup Filling)
1/4 cup butter, softened
1/2 cup packed brown sugar
2 T milk
1/2 cup creamy peanut butter
1/6 cup almond meal
1/6 cup potato start
1 T+2.5 tsp tapioca flour
1/4 tsp xantham gum
1/4 tsp salt

Ganache Layer
1 cup semisweet chocolate chips
1/4 cup heavy whipping cream

1) Preheat oven to 350 degrees. Grease an 8×8 pan with nonstick cooking spray.

2) Brownies: Melt the butter and unsweetened chocolate together and then add the vanilla extract. Set aside to cool. In the bowl of a stand mixer, combine the sugar and the eggs until a pale yellow color is reached. Add the chocolate mixture and mix until combined. Sift together the flours and stir into the chocolate and egg mixture. Stir in the chocolate chips. Pour the brownies into the greased pan and bake for 28 minutes. Let cool.

3) Cookie Dough Layer:  Cream the butter and sugar in the bowl of a stand mixer.  Add the milk and peanut butter and mix until creamy.  Sift the flours and add with the salt to the peanut butter mixer.  Mix well!  Spread the mixture over the brownie layer.  Don’t forget to lick the bowl! 😉

4)  Ganache:  Put the chocolate chips in a heatproof bowl.  Heat the heavy whipping cream until it reaches a simmer.  Once it reaches a simmer, pour the cream over the chocolate chips.  Let it sit for a minute or two (don’t touch it!!).  Next, take a whisk and starting from the middle make SLOW circular whisking motions from the center outwards until all of the chocolate chips are incorporated.  You’ll get a shiny bowl of gooey chocolate :).  Pour this onto the peanut butter layer and try to make it a bit even if you can.

5)  Place the whole mixture in the fridge until the ganache sets.  Don’t be tempted to try it before it sets, you’ll miss out of the different textures.  Enjoy!

Oh no!!  Only two brownies left!!!


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