Gluten free brownies are easy to make, and one of the least likely to fail gluten free recipes, since flour is not as essential an ingredient. These Chocolate Peanut Butter Swirl Brownies are quite yummy. They went over well with Lil’ Foodie, as well as, everyone else. We are now two weeks into her gluten and casein free diet. I do feel a little like a scullery maid washing all the pots and pans from making pretty much everything from scratch, but she seems to be enjoying having a personal
food slave chef to cook up her every whim. Well, I am off to go figure out how to make her highness some “ice cream” from the almond milk I have in the fridge, she just gave me a card requesting some. Hmmm…. tune into tomorrow to see how that works out.
This gluten-free brownies recipe is one I will need to make again soon.
- ½ cup millet flour
- ⅓ cup corn flour
- ⅓ cup tapioca starch
- ***(1 cup, plus 2 tbs gluten free baking flour blend can be substituted for the items above)
- ½ tsp baking powder
- ¾ tsp Kosher salt (if using table salt, reduce to ½ tsp)
- ½ tsp xanthan gum
- ½ cup sugar
- ½ cup brown sugar
- 1 egg
- ¼ cup Tropical Traditions Coconut oil
- ½ cup almond milk (other milk or milk substitute is fine)
- ⅓ cup + 1 tbs cocoa powder
- ½ cup natural peanut butter
- 1 tbs maple syrup
- Preheat oven to 325 degrees
- Combine the flours, tapioca starch, baking powder, salt and xanthan gum,in a bowl and mix to evenly distribute. Set aside.
- In mixing bowl, combine sugars, egg, oil and milk. Beat well.
- Add the flour mixture and stir until well mixed.
- Remove half the batter and set aside.
- Add peanut butter and maple syrup to the remaining batter and stir well.
- To the other portion add the cocoa powder, and mix well.
- Add the batter in dollops to a 9 inch square baking side, which has been coated with non-stick cooking spray or oil.
- Take an oiled chopstick and swirl the batter around. It is thicker than traditional brownie batter, so work it.
- Bake for 30 minutes.
- Cool and cut to serve.