Makes about 12 servings. Difficulty
Peanut Butter Cream: 3/4 cup peanut butter 1/4 pound cream cheese 2 Tablespoons sugar 1 large egg yolk 1/3 cup sour cream
Chocolate Peanut Butter Brownie: 1 stick, (8 Tablespoons) unsalted butter, cut into pieces 2/3 cup gf flour 1/3 cup cocoa powder 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 pound bittersweet chocolate, chopped 1-1/2 cups sugar 5 large eggs 3/4 cup peanut butter 1/2 cup sour cream 1/4 cup vegetable oil 1-1/2 teaspoons pure vanilla extract 1/4 cup peanuts, walnuts, pecans or roasted hazelnuts, coarsely chopped
Prepare peanut butter cream: Using an electric mixture beat peanut butter, cream cheese and sugar for 30 seconds. Scrape down the sides of the bowl and continue to beat for 1 minute. Add egg yolk. Continue beating on medium speed for 1 minute. Scrape down the bowl again and add the sour cream. Beat for another minute. Stir the bowl with a rubber spatula. Set aside.
Preheat oven to 325°F.
Lightly grease a 9"x13"x2" baking pan with butter. Line the bottom of the pan with parchment paper. Lightly coat the top of the paper with more butter. Set aside.
Sift together gf flour, cocoa powder, baking powder and baking soda. Set aside.
Melt 1 stick of unsalted butter with bittersweet chocolate in the top half of a double boiler. Set aside and let cool.
Using an electric mixer beat sugar and eggs on medium-high speed for 5 minutes or until mixture has thickened and is pale in color. Add melted chocolate; beating on medium speed for 30 seconds. Gradually add the dry ingredients; mix until incorporated. Add peanut butter, sour cream, vegetable oil and vanilla extract; mix until combined.
Pour half of the batter into the prepared baking pan. Spread evenly to the edges of the pan. Spoon peanut butter cream over the top. Use an off-set spatula to spread evenly to the edges of the pan. Pour the remaining brownie batter over the peanut butter cream. Spread brownie mixture evenly to the edges of the pan. Swirl the brownie mixture by dipping the flat blade of a dinner knife into the batter to the bottom of the pan. Lift the blade of the knife out of the batter and fold over like the roll of a wave. Repeat about 10 times throughout the batter in the pan. Smooth out any airpockets. Sprinkle with chopped nuts.
Bake for 50-55 minutes or until a toothpick inserted into the center comes out clean.
Remove the brownie from the oven and cool in the pan on a wire rack for 30 minutes. Invert the brownie onto a clean, board or rack. Remove parchment. Turn brownie right-side-up, cut into squares and serve.
We used The Gluten Free Pantry’s Country French Bread Flour Mix for the gf flour in this recipe. To purchase this product please click the link below in our Recommended Tools section.