GLUTEN-FREE BROWNIES WITH CHOCOLATE PEANUT BUTTER FROSTING
By: Judy
Published: Tuesday, April 23, 2013 - 11:59am

Ingredients




BROWNIES:
1 package Bob’s Red Mill Gluten-Free Brownie Mix
1 large egg, room temperature
3/4 cup unsalted butter, melted
scant 3/4 cup warm coffee
2 tsp. pure vanilla extract
1 tsp. chocolate flavoring (optional but nice)
1/2 cup semi-sweet chocolate chips
CHOCOLATE-PEANUT-BUTTER FROSTING:
4 Tbsp. unsalted butter, soft
2 Tbsp. unsweetened cocoa powder
1/2 cup smooth Peanut Butter (I used Jif Natural)
2/3 cup confectioner’s sugar
1 tsp. chocolate flavoring (optional but nice)
1 tsp. pure vanilla extract
1/4 cup milk chocolate chips, melted
3-4 Tbsp. heavy cream, half and half or milk
1/3 – 1/2 cup chopped honey-roasted peanuts

Preparation

1 MAKE BROWNIES:  Heat oven to 350F.  Spray a 9x12" baking pan with nonstick cooking spray.  Combine all ingredients in medium bowl, stirring with spatula till barely combined.  Spoon mixture into pan.  Bake 19-22 minutes, or till a toothpick inserted near center returns with just a few crumbs.  Cool completely before frosting. 2 MAKE FROSTING:  In medium bowl, on low speed of mixer, combine butter, cocoa powder and peanut butter till smooth.  Gradually add confectioner’s sugar, flavorings and cream on low speed until again smooth.  Add  melted chocolate chips and beat on low, then increase speed gradually to medium-high and beat till frosting is smooth.  Do not overbeat.  Spread frosting over cooled brownies and sprinkle with chopped peanuts.  Cut into bars 1-1/2" x 2" (6 rows by 6 rows).

About

These amazingly moist, chocolatey and just-sweet-enough-brownies start with a mix. Enhanced with just the right add-ins and topped with a homemade chocolate peanut butter frosting, then sprinkled with chopped honey-roasted peanuts, these will keep you and your guests coming back for more. But no one will ever suspect these are gluten free.