Wednesday, May 2, 2012

Gluten Free Peanut Butter Chocolate Chip Brownies


Gluten Free Peanut Butter Chocolate Chip Brownies

These gluten free Peanut Butter Chocolate chip brownies are a welcomed change from the chocolate brownies we make all the time.  I think I might just change my name to the gluten free Bisquick goddess since once again I’ve turned to the baking mix.  It’s just so easy for me to find at my local supermarket and cuts down on the number of ingredients in the recipe.  In these brownies I figured that since most kids already love peanut butter; why not make it the star ingredient in this treat to boost the protein level.  And for those that really want some chocolate in their brownies, I've scattered in just enough chocolate chips to keep things interesting.  The classic pairing peanut butter and chocolate will make this one an instant hit.          


Peanut Butter Chocolate Chip Brownies
Prep time: 10 min
Cook time: 35 min

Ingredients list

  • 6 tbsp butter, melted 
  • ¾ cup brown sugar, firmly packed
  • ¼ cup granulated sugar
  • ¾ cup peanut butter
  • 2 eggs
  • 1 tsp vanilla
  • 1 cup gluten free Bisquick
  • 1 cup chocolate chips (or peanut butter chips or a mixture of both)
  • 2 additional tbsp of chocolate chips to sprinkle on top


Video Tutorial: 



Instructions

  1. Preheat the oven to 350°F (or 175 °C) and grease an 8x8, 9x9 or 7x11 inch pan and line the bottom with parchment. 
  2. In a large bowl mix the butter and both sugars together until well combined.  Add the peanut butter and continue mixing.  Once the peanut butter is well incorporated beat in the egg and vanilla. 
  3. Add the Bisquick, switch to a rubber spatula and stir the wet and dry ingredients together until everything is well incorporated then stir in the chips until they’re well dispersed. 
  4. Spread the batter evenly along the bottom being careful not to disturb the parchment paper.  
  5. Scatter the reserved chips evenly over the top and bake for 30-35 minutes or until the brownies are a deep golden color and a toothpick inserted comes out clean. 
  6. Let the brownies cool completely then refrigerate them to solidify even further and make them sturdier for slicing.  Use a serrated knife to slice them into whatever size you’d like.  


Notes:  If you’re not following a gluten free diet, you can either substitute regular Bisquick or use 1 cup of all purpose mixed with 1 tsp baking powder and ½ tsp baking soda.  

4 comments:

  1. I love that you use bisquick, it makes baking gf so much easier!
    Thanks for all the great recipes, keep them coming please!

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    Replies
    1. Your comment made my night. I usually have to defend my use of Bisquick because it's not distributed world wide. But I tend to think Bisquick is easy for most of the readers since it's right there in the supermarket. And it cuts down on the ingredients list too.

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    2. its the most delicious brownies i ever had ,thank you so much

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