Recently, I talked about my love for healthier snacks. You know, something healthy that you can nibble on while you study, read, play on the computer, chat on Twitter, etc. I think I was just trying to make myself feel better, because what I really wanted to snack on was a fudge-y brownie. Not just any brownie my loves… a rich, decadent brownie laced with hints of peanut butter. These brownies are that good, you won’t be able to stop eating them. I prefer mine slightly warm with a scoop of homemade ice cream.
Chocolate Peanut Butter Brownies (Gluten-Free)
Equipment: 9 “1 qt. square casserole dish, greased
Ingredients:
- ¼ cup peanut butter
- 8 oz. chocolate chips
- 8 oz. organic cane sugar
- 4 oz. butter (1 stick)
- 4 oz. eggs (2 large eggs)
- 2 oz. brown rice flour
- 1 oz. tapioca starch
- 1 oz. sweet sorghum flour
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- 2 teaspoons vanilla extract
- 1 tablespoon cocoa powder
Instructions:
Pre-heat oven to 350 degrees Fahrenheit. Grease casserole dish and set aside. Melt peanut butter, chocolate chips, cane sugar and butter over extremely low heat in a small sauce pan until ingredients are melted and combined, about 1-2 minutes. Measure out dry ingredients, add egg and remaining ingredients. Add melted chocolate. Stir to combine. Pour in casserole dish and bake for 45 minutes-1 hour. Until a toothpick comes out almost clean. Because these brownies have a “fudge-y” texture, I’d recommend letting them cool at room temperature on a baking rack, covered with foil for at least 12 hours.
Enjoy!
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Howdy! Do you know about how much the 2 oz. rice flour, 1 oz. of the other flours would be? I don’t have a scale yet but would love to try these!
1 oz equals 2 Tablespoons