Gluten-free Peanut Butter Brownies

Baked goods are so easy to make gluten-free. Here I adapted a chewy peanut butter brownie recipe by alter the amount of fat and replacing the all-purpose flour with rice flour. I expect the brownies to still come out less chewy than they otherwise would, since gluten is what makes baked goods chewy, but I think it will definitely help.

Gluten-free Peanut Butter Brownies

1 cup peanut butter
2/3 cup butter, melted

1 1/3 cup white sugar
1 cup packed dark brown sugar

4 eggs
1 tsp vanilla

2 cups brown rice flour
2 tsp baking powder
1/2 tsp salt

Combine the butter and peanut butter until well mixed. Add the sugars and mix until creamy. Next add the eggs, 2 at a time until incorporated. Add the vanilla. In a separate bowl combine the flour, baking powder, and salt. Add to the peanut butter mixture until well combined.

Preheat oven to 325 degrees. Line an 8x13 pan with two sheets of parchment paper (one piece each placed across the width and the length of the pan with plenty of over hang - this creates an easy-to-remove brownie). Pour batter into prepared pan and bake for 45 - 50 minutes or until top is set and springs back when touched.



What an odd picture? I have no idea how to go about changing it since it's saved and rotated a different way... weird. Either way the brownies may take longer than expected based on the pan you used. I used an 8 x 11 and it took quite a while, but they turn out delicious, rich and chewy.