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5
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Gluten-Free Brownies Recipe: Chocolate Peanut Butter Swirl
Decadent gluten free brownies, with a chocolate peanut butter swirl.
Course
Dessert
Cuisine
gluten-free
Prep Time
10
minutes
minutes
Cook Time
30
minutes
minutes
Servings
12
-16
Calories
Author
Robin Gagnon
Ingredients
½
cup
millet flour
⅓
cup
corn flour
⅓
cup
tapioca starch
***
1 cup, plus 2 tbs gluten free baking flour blend can be substituted for the items above
½
teaspoon
baking powder
¾
teaspoon
Kosher salt
if using table salt, reduce to ½ tsp
½
teaspoon
xanthan gum
½
cup
sugar
½
cup
brown sugar
1
egg
¼
cup
Tropical Traditions Coconut oil
½
cup
almond milk
other milk or milk substitute is fine
⅓
cup
+ 1 tbs cocoa powder
½
cup
natural peanut butter
1
tbs
maple syrup
Instructions
Preheat oven to 325 degrees
Combine the flours, tapioca starch, baking powder, salt and xanthan gum,in a bowl and mix to evenly distribute. Set aside.
In mixing bowl, combine sugars, egg, oil and milk. Beat well.
Add the flour mixture and stir until well mixed.
Remove half the batter and set aside.
Add peanut butter and maple syrup to the remaining batter and stir well.
To the other portion add the cocoa powder, and mix well.
Add the batter in dollops to a 9 inch square baking side, which has been coated with non-stick cooking spray or oil.
Take an oiled chopstick and swirl the batter around. It is thicker than traditional brownie batter, so work it.
Bake for 30 minutes.
Cool and cut to serve.