Yep, it is Saturday, not Friday… I know, BUT when you see what the recipe is, I think you will forgive me. 🙂
Gluten Free Dairy Free Peanut Butter Swirl Brownies were created because I have kids. I have kids who look at recipe magazines and cookbooks like they were novels (I wonder where they got that from…). Yep, and my youngest (the one we call the gluten free brownie monster) saw the peanut butter swirl brownies from Martha Stewart. Of course, having a couple of her favorite flavors she wanted me to adapt them to be gluten and dairy free. Who can say “No” to this face? Not me!
When making these brownies, you may need heat the peanut butter a bit in order to be able to stir things in well, especially if you use a natural style peanut butter like we do. That stuff can be pretty firm. If you are allergic to peanut butter, use almond butter (almond swirl brownies were AMAZING!) or sun butter. When using sunbutter, you may want to reduce the powdered sugar slightly, as sunbutter is pretty sweet already.
My daughter used a scoop to evenly distribute the peanut butter batter. Scoops are wonderful to use when cooking with kids to help keep things the same size without a lot of grownup intervention. And they are fun to use!
I helped hold the bowl when it was time to add the rest of the brownie batter. Extra hands are helpful sometimes if yours are a little small…
My daughter carefully smoothed the batter to cover all the peanut butter before she swirled it.
Now comes the fun part! Use a table knife to drag the chocolate and peanut butter together, marbling and swirling. Do not over swirl- you still want to have the separate textures.
I hope you have as much fun making these as we did!
- FOR THE BROWNIE
- 6 tablespoon mild flavored oil
- 1 cup packed brown sugar
- 6 ounces good quality dark gluten & dairy free semi-sweet chocolate, chopped
- ⅓ cup bean flour blend (OR 4 teaspoons garbfava flour, 2 teaspoons sorghum flour, corn or 5 teaspoons potato starch, and 5 teaspoons tapioca flour)
- ⅓ cup unsweetened cocoa powder
- ¼ teaspoon gluten-free baking powder
- 3 large eggs, beaten
- FOR THE FILLING
- 4 tablespoons gluten & dairy free margarine or 3 tablespoons coconut oil, melted
- ½ cup gluten free powdered sugar
- ¾ cup smooth peanut butter (I used an unsweetened, no-stir style, natural one)
- ¼ teaspoon salt
- ½ teaspoon pure gluten free vanilla extract
- Preheat oven to 350 F. Melt chocolate, oil, and sugar in a sauce pan on med-low heat, stirring well so the ingredients are properly combined. Transfer to mixing bowl and allow to cool slightly. Sift gluten-free flour, cocoa and baking powder into the mixture and stir well. Add the beaten eggs. Stir until well blended.
- Stir together butter, confectioners' sugar, peanut butter, salt, and vanilla in another bowl until smooth. Heat peanut butter, if needed, to make it easier to mix in.
- Pour half of the brownie batter into prepared pan; spread evenly with a rubber spatula. Drop dollops of peanut butter filling (about 1½ tablespoon each) on top of batter, spacing about 1 inch or so apart. Pour remaining brownie filling on top. Carefully swirl peanut butter filling into batter with a butter knife, running the knife lengthwise and crosswise through layers.
- Bake in preheated 350 degree F oven for about 35 minutes. Test with a toothpick in the centre to check that it’s cooked through. Allow to cool completely. To get nice clean cuts, freeze the cooled brownies for 20 minutes before slicing.
- To freeze: Layer cooled, cut brownies in a freezer safe contaner separating the layers with waxed paper. Cover, label and freeze.