Gluten Free Brownies
To me, a good brownie recipe is a must have and this recipe right here is the reason my two year old clearly says the word “brownie” and then refuses to eat her dinner. These brownies are powerful. Magical. So simple yet so delicious.
I’m not even ashamed to say I have eaten the whole pan (it’s very easy to do, you’ll see…). I’m also not ashamed to say these brownies make a great bribe to get a two year old to do just about anything. So what makes these brownies better than any others? Well, I’ll start from the beginning…
A few years ago, my mom jumped on the gluten free train. She lived for 64 years eating gluten and she had never been one to diet but she swore that her new way of eating made her feel so much better. Since her diet switch, I have met so many adults and kids who are staying away from gluten.
Maybe there’s something to it…I was ready to try out gluten free baking but then I realized, what about my favorite cookie recipe? What about my muffins? What about the brownies?!? Although using gluten free flour replacement does work well, I found it made my brownies chewy and not so great.
Then along came a recipe that blew my brownie brain. It was totally different than a traditional brownie, packed full of chocolate and I had an idea of how to make it gluten free. Why not give it a shot?
Gluten Free Brownie Recipe
After playing with the original brownie recipe a few times, I finally landed on my amazing fudgy specialty. The first thing that you may notice that is different about this recipe is there is no whipping eggs or double boilers. In fact, everything can be made in one small saucepan- less dishes?? Heck yea!
This recipe also has tapioca powder which is what will hold the brownies together since there is no flour. You can also use the same amount of corn starch if you’d like- it will work just as great!
Now, I am obsessed with peanut butter and chocolate so I always put a peanut butter frosting on top of my brownies. You can skip this step but you’ll be missing out on one of the best combinations in life…totally up to you.
Peanut Butter Brownies
Because these brownies are so full of chocolate, its best to cool them in the fridge before cutting them or you’ll have a sticky mess (this is the part my daughter absolutely hates- why in the world does she have to WAIT for her brownie?!?). Once they are cooled and cut, leave them on the counter (go ahead, see how long they stay there before getting eaten…) for up to a week. To me, they taste best when room temperature but my husband likes to put them in the freezer and eat them cold (what a strange man…).
Recipe for Gluten Free Peanut Butter Brownies
If you have read this far, you must be a brownie devotee and if so, you must get out your chocolate now. Maybe you also have a severe gluten allergy or maybe your kids feel better with less gluten in their diet. Maybe you have no gluten issues but are dying for a perfect brownie and this sounds like it might be the one.
Or maybe your daughter looks up at you with big brown eyes and says “brownie?” and you just can’t resist. No matter what your situation, these peanut butter brownies are something you absolutely have to keep around the house. Trust me, everyone will love you for it!
Gluten Free Peanut Butter Brownies Ingredients
- Semi Sweet Chocolate Chips
- Cocoa Powder
- Tapioca Flour
- Peanut Butter
- Powdered Sugar
- 6 Tablespoons Butter
- 1/2 cup Sugar
- 1 1/4 cup mini semisweet chocolate chips
- 2 eggs
- 2 teaspoons Vanilla
- 1 1/2 Tablespoons Cocoa Powder
- 2 1/2 Tablespoon Tapioca Flour
- 1/2 teaspoon Salt
- Peanut Butter Frosting:
- 1/4 cup creamy peanut butter
- 1 Tablespoon Melted Butter
- 1/4 cup Powdered Sugar
- 1/4 teaspoon salt
- 2 teaspoons Vanilla
- In a small saucepan over low heat, melt the butter. Once melted, add the sugar and stir. Then add the mini chocolate chips to the butter and stir quickly to melt the chips. Continue stirring until the chips are fully melted and mixed in with the butter. Remove from the heat and pour the melted chocolate mix into a medium bowl (you can also keep it in the saucepan if you want less dishes!).
- Add the vanilla and eggs to the chocolate and mix thoroughly and quickly.
- Sift cocoa powder and tapioca flour into the saucepan with the chocolate mixture. Add the salt to the chocolate as well and mix everything together.
- Pour the brownies into a well greased 8×8″ square pan.
- Put the brownies into a 350 ̊F oven and bake for 25 minutes and remove from oven.
- In a new bowl, make the peanut butter frosting by mixing the peanut butter, melted butter, powdered sugar, salt and vanilla together with a rubber spatula. Spoon on to the top of the brownies in the pan and using the rubber spatula or small metal offset spatula, spread the frosting on top, covering the brownie completely in peanut butter frosting.
- Allow the brownies to cool in the pan and then move to the refrigerator. They will be a lot easier to cut when very cold!
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