Do you have a fave family dessert? We may have found a new one. Over the hols we set out to make regular brownies but while I was shopping for the ingredients I found Reece’s Peanut Butter Chips and noticed that they’re gluten-free! This was an exciting discovery as choc peanut butter flavour is one of mine and Max’s faves.
These brownies are extremely gooey and delicious and totally gluten-free.
For this recipe I took a traditional brownie recipe and used rice flour in place of wheat flour, and threw in a handful of Peanut Butter Chips to see how it would work. It was an absolute hit.
We’ve made this again since school has gone back which is definitely a record for me in terms of baking. Ha. These brownies are extremely gooey and delicious and totally gluten-free.
gluten-free choc peanut butter brownies
Makes 9 large brownies
1 cup Cadbury Baking Chips
3/4 cup Reeces Peanut Butter Chips
250g butter, chopped
1 3/4 cups brown sugar
1/3 cup cocoa powder, sifted
1 1/4 cups rice flour
1/4 teaspoon baking powder
- Preheat oven to 160°C . Pour chocolate chips and chopped butter in a saucepan and stir over a low heat until smooth. Allow to cool slightly.
- Pour sugar, eggs, cocoa, rice flour, baking powder and peanut butter chips in a bowl. Add the chocolate mixture and stir until the mixture is smooth. Pour into a 20cm square tin lined with baking paper.
- Bake for 50 mins or until you can poke a skewer into the centre and it comes away without mixture stuck to it. Allow to cool then slice and serve.
To make these suitable for school snacks simply omit the Reece’s Peanut Butter Chips (which is how Rose prefers her brownies).
Good supervised jobs for kids include: pouring in the ingredients and stirring the chocolate on the stove, it’s pretty magical to see the chips turn into liquid chocolate!
Do you have a gluten-free brownie recipe you’d like to share? Let me know in the comments or email me at firstname.lastname@example.org
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Photos: Bron Bates