My Yummy Local Life











{March 29, 2010}   Gluten-free Peanut Butter Swirl Brownies

I found this brownie recipe last fall when I was trying to use up my 4 quarts of pumpkins, and it has turned out to be the best brownie recipe EVER.  (and it uses up FIVE eggs!) I have adapted it this time to be a peanut butter swirl, and plan on making a strawberry swirl version (when strawberries finally come into season!)  I have also adapted the original recipe to make these brownies gluten-free.

Peanut Butter Batter:

1 T butter, unsalted, softened

6 T (3 oz) cream cheese (organic)

1/3 c raw sugar

1 egg (This time my eggs were from my friend Chris’ chickens)

1/3 cup peanut butter (fresh ground from Earth Fare)

1 tsp vanilla (homemade)

1/4 cup milk

1 T All Purpose Gluten Free Flour* (mixture of bob’s red mills flours)

Method:

  1. Beat together butter, cream cheese and sugar.
  2. Add in the rest of the liquid ingredients.
  3. Add the flour.
  4. Set aside while preparing the chocolate batter.

Chocolate Batter:

Ingredients:

5 1/2 oz dark chocolate

1 1/4 sticks butter, unsalted

4 eggs, room temperature

1 1/2 cups sugar, raw

1 tsp vanilla

1/4 tsp salt

1 1/3 cup All Purpose Gluten-Free Flour*

Method:

  1. Pre heat oven to  350 F.
  2. In a medium metal/glass bowl, melt the chocolate and butter over a pot of boiling water. Stir until silky and melted, then set aside.
  3. In a large metal/glass bowl, add the eggs, sugar, vanilla and salt.
  4. Use a hand mixer to beat until combined on low-speed.
  5. Put the bowl over the pot of boiling water and beat until the mixture is warm to the touch.
  6. Remove from the heat, and beat on medium speed for about another 5 minutes.  The mixture should look light and fluffy.
  7. Use a spatula to fold the melted chocolate into the egg mixture.
  8. Gently fold in the flour.
  9. Grease a large rectangular brownie pan. I use EVOO for this usually.
  10. Pour the chocolate batter into the pan.
  11. Use a spoon to dollop the peanut butter batter across the pan.
  12. Gently swirl in the peanut butter with a butter knife (or the flat end of the spoon).
  13. Bake for 45-50 minutes.

*All Purpose Gluten Free Flour*

I make my own AP GF flour by combining the following:

3/4 cup sorghum flour

3/4 cup rice flour

1 T arrowroot OR tapioca starch

1/4 tsp xanthan OR guar gum

Mix all of these together and it will make slightly more flour than you need for the whole recipe.  Of course you can also buy AP GF flour pre-mixed or just use regular AP flour if gluten is not an issue.

I have also used this brownie mixture on its own without anything swirled in.  These turn out good as well.  You can also experiment with adding in walnuts, or making fruit swirl ins.  I plan on trying it with strawberries (or maybe a berry mix) by substituing out the 1/3 c of peanut butter with pureed berries (and eliminate the milk since it will already make the batter thin enough).

There are five eggs and about a stick and a half of butter in this recipe… just because it is gluten-free does not make it diet food… savor them as you eat them because they are very YUMMY!

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