Peanut Butter Chocolate Swirl Brownies, Gluten Free

Peanut Butter Chocolate Swirl Brownies, for those days when only chocolate and peanut butter will do. Gluten and dairy free.Brownie recipes should come in a flock, a passel, oodles or a posse. One can never have too many, right?

Here’s another to add to the collection – this time we are blending in peanut butter – the white chocolate wonderful kind ( Peanut Butter & Company) or in a pinch the no-stir natural stuff (Skippy).  Swirl the dark chocolate cocoa batter with the peanut butter batter and top it all with mini chocolate chips and you have a treat that will belong front and center in the flock at brownie central.

To swirl the batters together I’ve used a wooden spoon handle, a mini offset spatula, a toothpick, a butter knife and a teaspoon. Hands down the wooden spoon handle did the best job and then the toothpick did the finishing work. You all know by now that I am swirling-challenged (read: marbling by any other name).  I was nervous, but it worked out just fine. The trick is to stop before it looks like one big mocha batter. Less is more. I think.

Also, we’ve moved into dairy-free brownie territory for this one. Brownies traditionally  have a ton or two of butter in the batter, but this time we went with a little shortening. It worked out just fine – they are more cake-like, but still very fudgy. Though brownies made with butter are terrific these don’t come up short at all.

Here’s a trick if you cannot wait to eat them. After the brownies are baked and cooled to almost room temperature, place the pan in the freezer for about thirty minutes. This will get them ready to slice in a hurry.

They do however, taste best the second day, if you can let them rest that long. Once they are cooled, cover with foil and leave overnight on the counter. Or if you like chilled brownies, store them wrapped up tight in the refrigerator.

Swirly white chocolate peanut butter dark chocolate brownies – like a brand new cousin with a really long name.

Our new big fat book is coming this September loaded with tons of new recipes and a few updated versions of recipes you might have seen here. It’s available for preorder and that means you will get it as soon as it is hot off the press. Nosh on This published by The Experiment. You can preorder it here. And if you are in the UK, preorder it here. Thank you!

Peanut Butter Chocolate Swirl Brownies, for those days when only chocolate and peanut butter will do. Gluten and dairy free.

Peanut Butter Chocolate Swirl Brownies, Gluten Free
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A little peanut butter. A little chocolate. And then magic. These are cake-like brownies but they still have that traditional fudge quality though they are also dairy-free. Makes 16 bars, but you could cut those in half and make 32 brownie bites for smaller indulgence.
Ingredients
Chocolate Batter
  • 96 grams shortening (Spectrum organic solid)
  • 60 grams unsweetened cocoa (3/4 cup)
  • 200 grams superfine granulated sugar (1 cup)
  • 2 teaspoons vanilla extract
  • ½ teaspoon kosher salt
  • 3 extra large eggs
  • 65 grams Canteen Flour mix (1/2 cup)
  • 1 tablespoon brewed coffee (optional)
Peanut Butter Batter
  • 250 grams Peanut Butter: White Chocolate or No Stir Natural (1 cup)
  • 1 teaspoon vanilla extract
  • 3 extra large eggs
  • 65 grams Canteen Flour mix (1/2 cup)
  • 70 grams semisweet mini chocolate chips
Instructions
  1. Preheat oven to 350°F. Line a 9x9 pan with foil. Grease with nonstick spray.
  2. Melt shortening over low heat on the stove top or for 40 seconds on high in the microwave. Mix in cocoa until fully blended. Add sugar and stir until combined. Add vanilla extract and salt. Stir in eggs all at once until fully combined. Stir in flour until no dry matter remains. Stir in coffee, if using.
  3. In another bowl blend together peanut butter, vanilla extract and eggs until combined - it will take a couple of minutes but it will come together and be a smooth batter - patience. Stir in flour. Stir in 50 grams or ⅔ of the mini chips.
  4. Scrape chocolate batter into pan. Smooth. Cover with peanut butter batter. Marble and swirl as you wish. The batter is thick so you may need a strong hand. Smooth top. Sprinkle remaining chocolate chips over the batter.
  5. Bake at 350°F for ten minutes. Turn temperature down to 325°F and bake 25-30 minutes more until a tooth pick comes out with a few gooey crumbs. Cool completely in the pan and overnight is even better. Use foil to remove brownies from the pan and peel it away. Slice into 16 bars or for smaller bites divide those in half and make 32 brownie bites.

Peanut Butter Chocolate Swirl Brownies, for those days when only chocolate and peanut butter will do. Gluten and dairy free.

Comments

  1. These looked so good. So, I made them, and they were not. Don’t know what I did wrong, but will not try again.

    • GlutenFreeCanteen says:

      So sorry that the recipe didn’t work out for you. Must have been frustrating. If you want some help to figure out what happened, happy to help. Just let me know.

  2. What is the canteen flour mix?