For a gluten-free peanut butter brownie, here is a fairly easy and very tasty recipe that I tested at home the other day.
So I re-adapted a recipe that was originally made with gluten, and my friends who tested it loved this little gluten free brownie. Surprisingly enough, I made a mistake in the amount of chocolate I had to put in and it ended up being a lot lighter than the version with a lot of chocolate.
Let me explain. For this gluten-free peanut butter brownie recipe, here are the ingredients you’ll need for the size of a basic brownie:
- 5 egg yolks and 3 egg whites. If you don’t know what to do with the other egg whites, fry them in a pan like a pancake – it’s delicious.
- 125 g of butter
- 30g of sugar (you can go up to 70g but I prefer when it’s less sweet)
- 50 g of flour: I made 30 g of rice flour, and 20 g of cornstarch.
- 15g of cocoa powder without sugar
- 3/4 tablespoon of peanut butter
- 100g of chocolate (you can go up to 200g for a very strong chocolate cake!). I advise however to follow the 100g of chocolate for a brownie a little lighter in the mouth)
- 1 pinch of salt
STEP 1: Preheat your oven to 170° and foam your egg yolks with the sugar. I used a food processor to double the volume but you can use a whisk, it works too.
STEP 2: In a saucepan, melt your butter with 50g of chocolate. It will surprise you because there is more butter than chocolate but that’s what makes this gluten-free brownie lighter. If you want to use 200g of chocolate like the basic recipe, now is the time! Put 150g instead of 50g and keep 50g for later)
STEP 3: In a bowl, whisk your egg whites with a pinch of salt and then add the mixture to the yolks and sugar. Then add your chocolate and butter preparation.
STEP 4: Sift (if possible) your flour and cocoa into your preparation and mix gently so as not to break your egg whites too much.
STEP 5: Take a brownie tin (preferably a square one) and put some baking paper on it before pouring your gluten free brownie mixture. Finally, add 3 to 4 tablespoons of peanut butter on top of the mixture and with a toothpick, spread the peanut butter on the surface.
If you have decided to follow my recipe with the 50g of chocolate, it is normal that the peanut butter does not stay on the surface very well.
STEP 6: Finally, break the remaining 50g of chocolate into chips and put them in your preparation. Bake in the oven for 25 to 30 minutes. Watch your baking! When it is cooked, you can add a little peanut butter on top and a pinch of coarse salt.
Good tasting to all! I can’t wait to have your return on this gluten free peanut butter brownie.