Gluten-Free Peanut Butter Fudge Brownies

Hello again everyone! Happy Friday!

So my birthday was last week, and seeing as I don’t generally make a big deal about it or do anything special, my friends decided to plan a “surprise” party. It wasn’t a surprise party in the traditional sense because I knew we were going to be doing something, I just didn’t know what kinds of craziness their scheming minds would come up with.

Well, me being me (i.e. Betty Crocker), I couldn’t go to a party without bringing some sort of delicious, diabetes-inducing, goodness, even if it was my own birthday – and did I catch some good-natured flack for that, lol. My friend Joy, who was the primary organizer for this weekend-o-fun and also put me up for the night, suffers from Celiac Disease. I’ve mentioned her before in my post about Chocolate Peanut Butter Rice Krispie Treats, which have become her all-time favorite dessert. But alas, I did not have all the ingredients on hand to make the rice krispie treats, so I searched through my G-Free Pinterest page and found a recipe that miraculously required only ingredients I already had in the house.

I made a couple tweaks, and below is the recipe as I made it. The original can be found over on Tina’s Chic Corner.

 Gluten Free Peanut Butter Fudge Brownies

These brownies were dense, and incredibly rich.  Joy said it was almost like eating fudge instead of a brownie, but she still gave them two thumbs up.  We recommend eating these brownies with a nice tall glass of milk, or even better, with some vanilla ice cream (which may have been on hand for the “surprise” party).

After drizzling the ganache. For ease of transport, I left them in the pan, but the parchment paper makes it super easy to pull the whole brownie out to present on a plate.

After drizzling the ganache. For ease of transport, I left them in the pan, but the parchment paper makes it super easy to pull the whole brownie out to present on a plate.

Because I’ve never been a big fan of semi-sweet chocolate chips, I think I’ll try making this with milk chocolate chips next time, which may lighten the chocolate flavor a little and allow more of the peanut butter to come through.

In addition to the g-free treat made specifically for Joy, I whipped up a double batch of my favorite chocolate chip cookies while the brownies were in the oven.  Let me tell you, those disappeared in a flash, both at the party and work the next day!

As always, questions and comments are welcome! Hope you have a great weekend!


4 thoughts on “Gluten-Free Peanut Butter Fudge Brownies

    • I’m not quite sure what you mean by nongluten free, but I think you’re asking how does eliminating flour makes it gluten-free? Gluten is a protein found in wheat and some other grains (including barley and rye). For people with Celiac Disease, it is this gluten protein that their immune systems react to and cause them to be sick. As your all-purpose flour that the vast majority of us bake with is made from wheat, it cannot be used if you are trying to make something that is gluten-free. Even the smallest bit of cross-contamination, like a regular cookie baked with wheat flour touching a gluten-free cookie, can cause a reaction in some people. Now, there are gluten-free flours (almond and rice flour being the most prominent), but those can be pricey, not always easy to find, and they have properties that are different from all-purpose flour when you cook with them. What this recipe did to be gluten-free, was eliminate flour completely, using other ingredients, like more-than-normal eggs, peanut butter, and melted chocolate chips, to make up for the loss in volume and add what little rise it can. But like I said, it is a very different texture from normal brownies: very dense, and very rich. I hope this answered your question. If I misunderstood what you were asking, please let me know, and I also apologize for the previous science class. That is the result of having friends who have food allergies and friends that are dieticians, and who know a whole lot more about all this than I do. My knowledge is mostly what I pick up being around them, and a little bit of research here and there to make sure I don’t kill my friends when I bake for them.

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