Initially, I wanted to call these, Leave-Me-Alone-These-Are-Mine Bars, but that seemed rude. When finally, I could use my words again and was willing to share, my family and I agreed that that we would be making these again ASAP! What could be better than an amazingly chocolaty, perfectly chewy brownie paired with a fudgy peanut butter-y layer (think reese’s peanut butter cups) and topped with even more chocolate? Nothing. Except maybe that it’s also gluten free!
A quick note on the brownie recipe itself: When you whisk together the melted butter and oil into the unsweetened chocolate – it will appear separated no matter how long you whisk. Don’t worry!
As soon as you add the eggs and vanilla – it starts to look the way you would expect it to. Voila!
To serve, slice each square into 4 rectangles and chill. Yields 9-27 (depending on how much of a chocolate fix you need) extremely rich and satisfying brownies! Enjoy!
Gluten Free Peanut Butter Fudge Brownies
A delicious and chewy gluten free peanut butter layered brownie that tastes like an oversized Reese’s Peanut Butter Cup!
Brownie Base
- ⅓ cup cocoa
- ½ cup plus 2 Tbsp. boiling water
- 2 oz. unsweetened chocolate
- 4 Tbsp. unsalted butter (melted)
- ½ cup plus 2 Tbsp. coconut oil
- 2 large egg yolks
- 2 large eggs
- 3 tsp. vanilla extract
- 2½ cups sugar
- 1¾ cups all-purpose gluten-free flour blend (with xanthan included)
- ¾ tsp. salt
Peanut Butter Fudge
- 1 cup creamy or crunchy peanut butter
- 1/2 cup unsalted butter
- 1/8 tsp. salt
- 2 Tbsp. milk (plus more if needed (I used coconut milk))
- 1 tsp. vanilla extract
- 2 cups powdered sugar
Chocolate Topping
- 1 1/2 cups semi-sweet chocolate chips
- 1/3 cup creamy peanut butter
- Preheat oven to 350°. Line an 8 x 8 inch pan with foil pushing into the corners and up the sides until smooth. Spray with non-stick spray.
For the Brownies
- In a large bowl, whisk together the cocoa and boiling water until it’s smooth.
- Add the unsweetened chocolate and whisk until the chocolate is melted. (You may need to warm up your bowl over a hot water bath or place it in the microwave in 30 second increments until the chocolate is melted.)
- Melt the coconut oil and whisk in melted butter and oil. (This will look separated until you add the eggs & vanilla extract.)
- Add the yolks, eggs and vanilla extract.
- Continue to whisk until the mixture is smooth and well blended.
- Whisk in the sugar until well blended.
- In small bowl, whisk together the gluten-free flour and salt.
- Add the flour mixture into wet ingredients and combine with a rubber spatula.
- Pour the batter into the 8 x 8 pan (I used a pyrex) and bake at 350°.
- Bake until a toothpick inserted about halfway between edge and center comes out mostly clean, 50 to 55 minutes.
- Cool for about 1 hour on a wire rack.
For the Peanut Butter Fudge
- Beat together the peanut butter, butter and salt until smooth in an electric mixer – medium speed.
- Reduce the speed and add one cup of the powdered sugar followed by one tablespoon of milk, combine and repeat until all the sugar has been blended in.
- Add the vanilla extract, mix well. Add more milk if necessary to get a smooth, spreadable consistency.
- Plop cookie sized chunks of the the peanut butter fudge evenly onto the top of the brownies. Gently spread the fudge with the back of a greased spoon.
For the Chocolate Topping
- Melt together the peanut butter & chocolate chips on the stovetop on low or in the microwave until they are completely melted.
- Pour the chocolate topping over the peanut butter layer and spread smooth with a spoon or rubber spatula. Refrigerate until the topping sets – about 30 minutes. Enjoy!
Adapted from Michelle @ MyGluten-freeKitchen.com
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