Sincerely Carolina

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your chocolate fix.

by caroline

By now, each one of you know that I love my green smoothies just as much as I do my chocolate. I crave a healthy balance in my business, personal and (very-much-in-love-with) food life, and it’s a necessity that I’ve had to teach myself to accept.

SOMETIMES YOU JUST NEED CHOCOLATE. Accept that, mmmmk?

This recipe is a mix of a few of my favorite things: chocolate, peanut butter and purely unadulterated food porn at its finest.

I took a recipe from smitten kitchen and decided all of the gluten-free peeps of the world needed their own version of this delectable dessert. Go ahead and whip up these now. Really. Go make them now …

Peanut Butter Chocolate Chip Brownies with Salted Chocolate Ganache

by The G-Spot Revolution

Keywords: bake cookies dessert gluten-free vegetarian peanut butter brownies

Ingredients

For brownies

  • 2 sticks (1/2 pound) unsalted butter, softened
  • 1-3/4 cups granulated sugar
  • 1 cup creamy peanut butter
  • 2 large eggs, plus 1 egg white
  • 2 teaspoons pure vanilla extract
  • 2 cups gluten-free flour blend
  • 1-1/2 cups semisweet chocolate chips
  • 1/2 teaspoon sea salt

For ganache

  • 1-1/2 cups semisweet chocolate chips
  • 1/2 cup heavy cream
  • 1 tablespoon unsalted butter, softened
  • 1/2 teaspoon sea salt

Instructions

For brownies

Preheat oven to 350 degrees F with rack in middle. Butter a 13x9x2-inch baking pan, then line bottom of pan with parchment paper and butter parchment.

Beat together butter and sugar with an electric mixer at medium-high speed until mixture is light and fluffy, then add peanut butter and beat until incorporated. Beat in whole eggs, egg white, and vanilla. Add flour, reducing mixer speed to low and mixing until just combined.

Mix in chocolate chips (1-1/2 cups) then spread batter in baking pan, smoothing top.

Bake until brownies are deep golden, or until a toothpick inserted in center comes out clean, 45 to 50 minutes. (NOTE: If edges of brownies begin to brown too quickly and center is still uncooked, then loosely lay a sheet of foil on top of the brownies to avoid burning.)

Cool in pan on a rack, about 45 minutes.

For ganache

Put chocolate chips (1-1/2 cups) in a heatproof bowl.

Bring cream to a boil in a small saucepan, then pour over chocolate chips and let mixture stand for one minute.

Gently whisk in butter and salt until ingredients are combined, chocolate is melted, and a smooth mixture forms.

Spread ganache on cooled brownies and let stand until set, about 20 minutes. (NOTE: You can also cover the brownies and pop them in the freezer for about 30 minutes to speed up the process.)

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One of my favorite parts about these brownies (other than eating them)? When I get to please the non-gluten-free eaters as well. This is Dan’s DAMN-these-brownies-are-awesome face.

That makes me a happy baker!  Happy Friday, sweet peas!