Peanut Butter Brownies – Gluten and Dairy Free

20160626_221137These rich and fudgy brownies are super thick and intensely chocolatey! I made them for a bake sale at my dad’s work. They are quite simple, but they require many layers. The hardest part was definitely the slicing. I asked my mom to do that part. She made them look absolutely gorgeous and they all sold out at the bake sale! (If you got my blog from the labels on the backs of the brownies, thank you for reading!!!) Enjoy! Recipe adapted from Brown Eyed Baker.

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Serves: One 9 by 13. These are so rich I would say they would serve about one hundred!
Prep Time: They should take about an hour. I am a slowpoke so they took me longer.
Cook time: 30 minutes

Ingredients:

For the Brownies:

1/3 cup

 

Cocoa powder (Natural or Dutch processed)

1 ½ tablespoons Instant espresso granules
½ cup plus 2 tablespoons Boiling water
2 ounces Unsweetened chocolate, chopped very finely
½ cup plus 2 tablespoons Neutral vegetable oil
4 tablespoons Melted Earth Balance
2 each Large eggs
2 each Egg yolks
2 teaspoons Vanilla extract
2 ½ cups White sugar
1 ¾ cup GF flour blend (Any blend as long as it includes xantham gum, I used Namaste)
¾ teaspoon Salt
For the Peanut butter filling:
1 1/8 cup Creamy peanut butter
¾  cup Earth Balance
1 small pinch Salt
3 3/8 cup Powdered sugar
6 tablespoons Soy creamer or dairy free alternative milk
For the peanut butter ganache:
2 cups Dairy free dark chocolate chips, divided (I used Enjoy Life)
1/3 cup Creamy peanut butter
1 teaspoon Vanilla extract

Directions:

Step 1:    Preheat the oven to 350 degrees. Line a nine by thirteen pan with foil, living an overhang on all sides. Grease well.
Step 2:    Whisk together cocoa, espresso powder, and boiling water until a smooth slurry forms.
Step 3:    Stir in the unsweetened chocolate and stir until melted and smooth.
Step 4:    Whisk in the oil and Earth Balance. The mixture may not combine fully.
Step 5:    Making sure the mixture is not too hot, whisk in the eggs, egg yolks, and vanilla extract.
Step 6:    Whisk until the mixture is very thick and smooth.
Step 7:    Whisk in the sugar.
Step 8:    Using a rubber spatula stir in the GF flour and salt until fully combined and a thick batter forms.
Step 9:    Pour into the prepared pan and bake in the preheated oven until a toothpick inserted in the center comes out dry with a few moist crumbs attached.
Step 10:  Let cool on a wire rack for an hour and a half, or until cool. (Do not remove from pan)
Step 11:  In the bowl of a stand mixer, beat earth balance until smooth.
Step 12:  Beat in the peanut until smooth. Add the salt.
Step 13:  Add about a cup of powdered sugar and beat until smooth.
Step 14:  Beat in about a tablespoon of the dairy free milk.
Step 15:  Repeat, alternating between powdered sugar and DF milk until used up.
Step 16:  Beat in extra alternative milk until the filling / frosting is spreadable but still very thick.
Step 17:  Scoop onto the cooled brownies and smooth into an even layer.
Step 18:  In a microwave safe bowl, stir together 1 ½ cups of chocolate chips, peanut butter, and vanilla extract.
Step 19:  Microwave on high for one minute, and then on thirty second bursts, stirring in between until the mixture is smooth and spreadable. Let it cool for a few minutes, or until no longer hot to the touch.
Step 20:  Spread the peanut butter ganache on the brownies in a smooth layer.
Step 21: Sprinkle the remaining half cup of chocolate chips on top as a gorgeous decoration!
Step 22:  Cover and refrigerate for about three hours, or freeze for about an hour.
Step 23:  Once they are VERY cool and firm, slice with a hot knife. Get them back in the refrigerator immediately, as the peanut butter frosting will begin to gush everywhere as it softens.
Step 24: I recommend wrapping them tightly in plastic wrap, or freezing immediately.

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3 Comments Add yours

  1. Wendi says:

    WOW!!! These are AMAZING! Great job!

    Like

    1. Zoe says:

      Thank you! I am really glad you liked them!

      Like

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