I originally posted this in August of 2015. I have since come a very long way in gluten and dairy free baking. I also now have to substitute sun butter for the peanut butter.
In previous blog posts, I have shared my failures and triumphs in baking. Just a couple of weeks ago I came across a recipe on the Betty Crocker website. The recipe is for gluten-free peanut butter chocolate brownies. Having eaten and loved Betty Crocker brownies the previous week I decided to try these out.
The recipe is a little time involved, but the outcome is totally worth it. I can honestly say I have never come across such a delicious dessert since I became gluten-free almost a year ago.
I did make some modifications to the recipe for dairy free. For the chocolate ganache, I used Earth balance spread and enjoy life semi-sweet chocolate chips. I have to say that enjoy life chocolate chips are absolutely amazing. You would never know that they are dairy free.
There are a few products out there that really go the extra mile to make you think that you are eating the real thing. I have mentioned some of these before in previous blog posts. The Earth balance spread truly tastes to me almost like butter. Dairy is for me the hardest thing I have had to give up. Especially when dining out and everything is slathered in butter and cheese. But that is an entirely different subject.
Here is the recipe from the Betty Crocker website:
Betty Crocker peanut butter truffle brownies
There are a couple of things you need to be aware of. When you are making the peanut butter filling make sure you sift the confectioner’s sugar. I learned this the hard way making a chocolate glaze for a cake and noticed the lumps once I poured the glaze over the cake. They are very hard lumps so be careful. I do not have a cake sifter so I used a very small sieve. I had to sift a whole cup of confectioners’ sugar, but I lost patience rather quickly and dumped the rest into the bowl. Fortunately, it came out OK.
Also, when making the peanut butter filling be sure to add the milk. I couldn’t figure out why the peanut butter filling wasn’t coming together. I had read the recipe but somehow missed the teaspoon of milk. I actually added a bit at a time till the filling came together smoothly. It is also important to let the brownies cool for about an hour before spreading the peanut butter filling over top or it will melt. In fact, once I spread the filling I set the pan in the refrigerator to let it set. I also lined the pan with foil, but the brownies stuck to it. This might be because I stuck the whole pan in the refrigerator. Gluten-free baked goods get hard in the refrigerator, but because of hot weather, I did not want to leave them out. In future, I probably will remove the brownies from the pan and leave them out.
I made the ganache right in my glass measuring cup. I have had the same two Pyrex measuring cups for years. This way I was able to pour the ganache right over the brownies. Follow the directions and let the ganache cool for about 10 minutes. Also be careful not to over microwave the chocolate. Keep checking and stirring the chocolate with a whisk until smooth. The enjoy life chocolate melts just like the real thing and I can guarantee you will be licking the spatula!
I used Betty Crocker brownie mix as indicated. I was going to use Pamela’s but it has ingredients I cannot tolerate. You can use your favorite gluten-free brownie mix. Just bake according to package directions. You can, of course, make this non gluten and dairy free.
If you are a chocolate or Reece’s peanut butter cup lover you will love these brownies. Happy baking!