This is my latest take on Gluten Free brownies. I had done a chickpea experiment a while back (pureed several cans of chickpeas, juice and all, then kept adding cocoa and sugar til it tasted good) and while it had a filling taste and was a hit with the kids, this time I wanted to avoid the chickpea soup since that experiment gave a lot of noticeable gas…which is why that recipe isn’t up here. 😉 So I looked up the GF PB Brownie recipe from the Ahern’s GF cookbook (gluten free girl and the chef). It relied on a gum (typical GF uses either guar or xanthum or both) to help it rise. However the carrot cake recipe I made recently from their book (see here, I made it with a cheesecake topping) had a bit of a slimy texture. I am not used to the gums and so I decided to avoid them this time.
I like my peanut butter and chocolate desserts to have both flavors in them so I went heavy on the PB. It could certainly be reduced without hurting the brownie. And for those with nut allergies it could be removed altogether although obviously the almond flour will need to be replaced with something else.
The flavor on this is good, and it rose quite a bit – it could almost be a cake instead of a brownie, although a dense one. The crumb is perfect, and both flavors make a statement. I found it so rich that it needed a dollop of vanilla ice cream…which made it just about perfect. 🙂
4 c. semi-sweet (dark would work as well) chocolate chips
2 c. butter
1 c. palm sugar
5 eggs, mixed
1 T. vanilla
1 can coconut milk
1 c. quinoa flour
1 c. chickpea flour
1 1/2 c. almond flour
1 t. salt (start with 1/2 t. and increase to taste if using salted butter. I didn’t, as usually you can swap salted and unsalted butter, but this time I found it a tad too salty)
~1 T. baking powder
1 c. smooth peanut butter
Preheat oven to 350F and butter a 13×9 pan, setting aside.
In a double boiler, melt butter and chocolate chips together over low heat, making sure chocolate doesn’t burn.
Add the rest of the wet ingredients to the chocolate, leaving the eggs to the last if the chocolate is still hot, the coconut milk should cool it down enough to not curdle the eggs. Mix in the sugar.
In another bowl, mix the flours with the salt and b. powder. Make sure it’s nice and smooth with no lumps (chickpea tends to lump I’ve found). Add in to the wet ingredients and stir until smooth.
Pour into the prepared pan (see pic 1). Microwave the cup of peanut butter to help it be a bit runny, 20 seconds is all it took for me. Pour the peanut butter on top of the brownie mix (see pic 2). Using a thin knife or a tooth pick and swirl the PB around (see pic 3).