Gluten Free Peanut Butter Brownies

These Gluten Free Peanut Butter Brownies are rich, chewy, and a terrific blend of chocolate and peanut butter.

Preheat oven to 350 degrees. Line a metal 9×9 baking pan with aluminum foil, leaving an overhang on the sides to lift the finished brownies out. Spray the foil with non-stick cooking spray.
In a large mixing bowl, whisk together the cocoa powder, sugars, salt, gluten free flour, and chocolate chips.
Add the eggs, oil, and water to the mixing bowl and stir until combined.
Using a rubber spatula, fold in the peanut butter cups.
Transfer the batter to the prepared pan and smooth out.
Drop tablespoons of peanut butter on top of the brownie batter. Using a table knife, draw lines through the batter, vertically and then horizontally, to create a swirled design.
Bake for 25-30 minutes. Check the brownies after 25 minutes by gently shaking the pan. If the brownie wobbles in the middle, continue to bake for another 5 minutes.
Place the pan of baked brownies on a wire rack to cool completely. Cut into squares and enjoy!

Check the ingredients of your gluten free flour blend for xanthan gum. If your flour mix doesn’t contain it, try adding ¼ teaspoon to the recipe. I used Bob’s Red Mill Gluten Free 1 to 1 Baking Flour which contains xanthan gum.
I don’t recommend using a natural peanut butter with oil that needs to be stirred in. Jif or Skippy creamy peanut butter works the best.
Line your pan with enough foil so the edges hang over the sides. This will make it easy to remove the brownies from the pan.
Allow the brownies to cool completely before serving. If the brownies are still warm, the top will tear when you try to cut them into squares.

Serving: 1brownieCalories: 362kcalCarbohydrates: 45gProtein: 7gFat: 20gSaturated Fat: 11gCholesterol: 47mgSodium: 170mgPotassium: 206mgFiber: 4gSugar: 33gVitamin A: 68IUCalcium: 29mgIron: 2mg