A plate of brownies, glutinous, dairy-laced, or free of both, is still a plate of brownies. I’d like to convince myself of otherwise considering the quickness with which these disappeared (on top of three separate Thanksgiving dinners + leftovers), but c’est la vie, it’s staycation week.
Staycation week has been more or less like this plate of brownies: easy, sweet, and too quickly passing. While both the brownies and my luxurious days off are coming to an end, they will both live long in memory. (Though I’d be lying if I didn’t admit that after the past several days, I could certainly use a little less couch time and a lot less sugar.)
I had a much more Martha Stewart-esque presentation for these babies, but the peanut butter didn’t get the memo and baked right in, leaving no detectable knife-swirled effort. Regardless of presentation, they turned out wonderfully. Chewy, chocolatey, and perfectly peanut buttery.
Peanut Butter Brownies// Gluten + Dairy Free (inspired by What Life Dished out via Tasty Kitchen):
4 oz semi-sweet baking chocolate (non-dairy)
4 oz 70% Cacao dark chocolate, chopped
1/3 cup, plus 2 tablespoons vegan margarine (I used Earth Balance), softened
3 tbsp peanut butter
2 tbsp powdered sugar
2 tbsp unsweetened almond milk
2/3 cup all-purpose gluten-free flour (I used Bob’s Red Mill)
1/2 tsp baking powder
1/4 tsp salt
3/4 tsp cornstarch
1/4 cup light brown sugar, packed
1/2 cup sugar
1 tsp vanilla
Non-stick cooking spray
Preheat oven to 350. Combine flour, baking powder, salt, and cornstarch. Whisk to combine.
On medium-low heat, melt together 2 tbsp butter and semi-sweet baking chocolate, stirring frequently to avoid burning. Set aside.
In a separate pan, on medium-low heat, melt peanut butter, powdered sugar, and almond milk. Stirring frequently to avoid burning. Set aside.
In the bowl of a stand mixer with the paddle attachment on medium speed, cream sugars and butter until fluffy. Add eggs and vanilla and beat for an additional minute. Add melted chocolate and mix to combine. On low speed, add flour mixture in three increments. Add chopped chocolate and mix to combine.
Pour ingredients into a non-stick sprayed 9X12 baking dish and top with dollops of melted peanut butter. Drag a knife through the peanut butter to distribute.
Bake for approximately 20 minutes, or until a toothpick comes out clean.