I've been making these gluten-free peanut butter brownies a couple times a month for 9 years! See notes for easy dairy-free substitutions.
INGREDIENTS
- 1 cup all-purpose gluten-free flour blend
- 1/2 tsp. xanthan gum
- 1 tsp. baking powder
- 1/8 tsp. salt
- 1/3 cup butter or non-dairy alternative, softened
- 1/2 cup creamy peanut butter
- 1 cup sugar
- 1/4 cup firmly packed brown sugar
- 2 eggs
- 1/2 tsp. vanilla
- 1 cup (6 oz.) semi-sweet chocolate chips
INSTRUCTIONS
- In a small bowl, whisk together the flour, xanthan gum, baking powder and salt. Set aside.
- In the bowl of your electric mixer, use the paddle blade to beat butter & peanut butter together until light and fluffy.
- Gradually add sugar and brown sugar, creaming well.
- Add eggs, one at a time, beating well after each.
- Add vanilla extract and beat just until mixed in.
- Add the flour mixture in 3 additions.
- Beat until well mixed.
- Stir in the chocolate chips.
- Spread in a well greased 9" square baking pan. I usually use a glass 9" square Pyrex pan for this.
- Bake at 350° for 30-40 minutes or until it looks set in the middle.
- Enjoy a warm gooey brownie, or let cool completely and enjoy a chewy brownie!
