This weekend we helped one of our good friend’s parents rebuild their deck. Well, Nate helped. I helped the ladies supervise and delegate (and drink wine) 😉 Knowing that it was going to be an all day event, I wanted to bring something to share. We were told food and beer would be provided, but I couldn’t bring myself to show up empty-handed, so I brought these insanely indulgent GF brownies, as well as Asian Chicken Lettuce Wraps (substituting Tamari – a GF product – for soy sauce).
My girlfriend has recently been eating gluten-free, which has made me much more conscious of what I make for her. It’s really surprising how many substitutes and alternatives there are out there for products that contain gluten, and you don’t even need to spend a fortune or visit your closest Whole Foods!
My Food and Wine magazine arrived just In time! There was a small section dedicated to Tu-Lu’s Bakery, which specializes on gluten-free and vegan products. This recipe was tried over and over again to get them exactly perfect, densely chocolaty but not too fudgy. I must say that I agree. These brownies were amazing, and I especially love the peanut butter chips! While this is gluten-free recipe, it is by no means healthy. No wonder they are so delicious! A quick tip – use the biggest mixing bowl you have to mix the batter – mine was filled to the rim and I could barely mix all the ingredients without spilling on the counter. More batter for me, I guess 😛
Double Chocolate Peanut Butter Chip Brownies
Source: Adapted from Food and Wine
Servings: Makes 24 brownies
3 sticks unsalted butter
3/4 lb dark chocolate, finely chopped
3/4 cup plus 2 tbsp white rice flour
3/4 tapioca flour
1/2 tsp kosher salt
6 large eggs
3 cups sugar
1 tbsp vanilla extract
1 cup peanut butter chips
1/2 cup semisweet chocolate chips
1. Preheat oven to 350 degrees. Lightly grease a 9×13-inch baking pan.
2. Place butter in top of double boiler filled with water, simmer over medium-low heat. Melt butter, stirring occasionally. Add dark chocolate and stir until melted. Remove from heat.
3. In a small bowl, whisk the rice flour, tapioca flour and salt. In a large bowl (your very largest mixing bowl – trust me), whisk the eggs with the sugar and vanilla until blended. Fold in the dry ingredients until incorporated, then fold in the peanut butter and semisweet chocolate chips. Fold in the melted chocolate until all ingredients are well combined. Pour mixture into prepared baking dish.
4. Bake for about 1 hour and 15 minutes, until the brownies are slightly puffed and a tester comes out clean.