Gluten-Free Peanut Butter Cup Brownies
These gluten-free peanut butter cup brownies are rich, fudgy and indulgent! If you love the combination of chocolate and peanut butter, then this recipe is for you!
Ingredients
- ½ cup butter
- ½ cup chopped chocolate or chocolate chips, semi-sweet
- ¾ cup granulated sugar
- 2 eggs, extra-large
- 1 teaspoon vanilla extract
- ⅔ cup oat flour, certified gluten free
- 1 tablespoon corn starch
- ⅓ cup cocoa powder, dutch processed
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 12 full-size peanut butter cups, chopped and frozen (see note)
Instructions
- Preheat oven to 350°F (180°C). Grease an 8” metal square cake pan and line the bottom and sides with parchment. In a microwave-safe bowl, add the chocolate and butter.
- Melt the chocolate and butter in the microwave, using 20 second intervals, stirring between each. Generally, 40 seconds total is sufficient. Set aside to cool.
- Into another large bowl (or bowl of a stand mixer), add the sugar and eggs.
- Using a hand or stand mixer, beat the sugar and eggs together until pale and fluffy, approximately 3 – 5 minutes.
- Stir the melted chocolate mixture and vanilla into the egg and sugar mixture and stir until fully incorporated.
- Sift the oat flour, corn starch, cocoa powder, baking powder and salt into the chocolate mixture.
- Using a spatula, gently stir the mixture until no clumps remain. Fold in two-thirds of the peanut butter cup pieces into the batter.
- Pour the mixture into the prepared pan and press the remaining peanut butter cup pieces onto the top of the brownies. Bake for about 25 minutes, or until a cake tester inserted in the centre comes out with a few moist crumbs attached. Let cool in pan on cooling rack. Cut into squares.
Notes
Note: Chop a third of the cups in half, and the rest into quarters, and then freeze before using. Freezing them helps to maintain their distinct shape within the batter when baking, rather than melting completely into the brownies.
Top Tips
- A shiny, crackly top: don’t skip beating the eggs and sugar together, that’s what gives the brownies a shiny, crackly top.
- Nice and fudgy: to ensure a fudgy brownie, make sure you don’t overbake them. When testing for doneness, you should have a few moist crumbs clinging to the cake tester / toothpick.
- A clean slice: let the brownies cool to room temperature and use a sharp knife to ensure clean slices.
- Peanut butter drizzle: melt a handful of peanut butter chips with a teaspoon of milk in the microwave, to make a peanut butter ganache that you can drizzle over the brownies!
- Instead of oat flour, you can replace the oat flour and corn starch with an equal amount of a good gluten-free flour all-purpose flour blend.
- Brownies will keep 3 – 4 days in an air-tight container at room temperature.
Nutrition
Serving: 1 brownieCalories: 220kcalCarbohydrates: 24gProtein: 3gFat: 13gCholesterol: 37mgSodium: 147mgFiber: 2gSugar: 18g
Nutritional information shown is an estimate only.
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