Yep, this is my third gluten-free post this week. And why? Because my husband is hungry, that’s why.
His job just got moved to a farther location, and there isn’t much food available for him out there. So I’m trying to be a cute little wife and bake him goodies. Plus, I like a challenge. Not all gluten-free desserts taste like their wheat-filled counterparts. But I promise you that everything I post tastes like I threw flour everywhere.
You can believe me when I say that because my husband won’t eat the desserts that don’t taste like what he remembers food should taste like. He’s picky. But I’m grateful for that, because he picked me!
This recipe is nice and easy. The base is a mix, but feel free to make your own gluten-free brownie from scratch. I’ll be posting my favorite recipe that uses oat flour in the near future. For these, I used the King Arthur brownie mix. It’s fudgy and one of the best options out there.
Once the brownies are baked and cooled, an easy peanut butter filling is spread on top, followed by an equally simple chocolate topping. Warning: this is not a healthy recipe. It’s just a darn good one!
If you don’t tell anyone that this is gluten-free, nobody will know. Nor will they think that the brownies are in any way lacking. It’s a miracle!
They do pack a powerful sugar punch, but hey, life needs that extra special something. At least, my life does. Hello, chocolate!
Bake these for that special person in your life who can’t have wheat. They’ll love them!
Brownie and Filling:
- gluten-free brownie mix, prepared according to package directions
- 1/4 cup butter, softened to room temperature
- 1/4 cup peanut butter
- 1 cup powdered sugar
- 1 teaspoon milk
- 1 cup chocolate chips
- 1/4 cup butter
Preheat the oven to 350. Coat an 8 x 8 square baking pan with cooking spray.
Prepare and bake brownies according to package directions. Set aside and cool completely.
When the brownies are cool, make the peanut butter filling. Beat the butter, peanut butter and powdered sugar and milk together. Spread the filling evenly over the cooled brownies.
In a microwave, heat the chocolate chips and butter together for one minute. Stir until smooth and fully melted, microwaving an additional 20 seconds if needed. Spread the chocolate carefully over the peanut butter layer, taking care not to mix the two layers together.
Chill for 30 minutes. Cut into squares. Store covered in the refrigerator.