Tag Archives: gluten-free brownie

Kids In The Kitchen: Peanut Butter Brownies (Gluten-Free, Dairy-Free)

With the exception of Brandan’s adventures, it seems we’ve fallen into a bit of a dessert-o-rama here in the Kids In The Kitchen series. Just look – there were brownies not long ago, along with chocolate peanut butter fudge and peanut butter cups. Okay, so maybe that’s not just a dessert-o-rama, but rather a chocolate-peanut-butter-o-rama. But the former is a bit easier to say, don’t you think?

Anyway, I digress. I couldn’t deny Matt an opportunity to make brownies as well. Besides, brownies are one of my favorite food groups. And these were slightly different than other brownies, even if only that they included peanut butter. I started with my favorite brownie recipe and made adjustments from there. It’s a relatively simple recipe – and I love that it only uses one pot. It’s almost as if it makes up for all of the dirty dishes that usually accumulate in my kitchen. (Okay, not even close. But let’s just pretend, shall we?)

Verdict? These were lovely. Chewy on the edges, fudgy in the center, with a slight peanut taste. Personally, if it were my choice, I would have opted to swirl in the peanut butter, rather than blending it in completely, but this was Matt’s choice. He wasn’t complaining – and neither was anyone else. Let me just say – it will be hard to keep these around the house for longer than 24 hours.

Gluten-Free, Dairy-Free Peanut Butter Brownies

7 T palm shortening

2 oz unsweetened chocolate

1 c sugar

2 eggs, beaten

1/2 t  vanilla extract

1/4 c plus 1 T sweet white rice flour

1/2 t guar gum

1 t unsweetened cocoa powder

1/4 t kosher salt

1/2 c semi-sweet dairy-free chocolate chips

1/2 c creamy all-natural peanut butter

Heat the oven to 325 degrees. Grease an 8 X 8 pan (or line with parchment and grease the parchment) and set aside.

Melt the shortening and chocolate in a medium saucepan over medium-low heat. Once completely melted, remove from heat and whisk in sugar. Add eggs and vanilla and whisk until incorporated. Add rice flour, guar gum, cocoa powder and salt and whisk to blend completely. Stir in chocolate chips and peanut butter, and pour batter into prepared baking pan.

Bake in the center of the oven for about 40 minutes, or until a toothpick inserted in the center comes out clean. Remove and allow to cool on a wire rack for 20-30 minutes. Cut and serve unadorned, or you can get fancy and top with peanut butter, ice cream, or frosting.



Filed under Baked goods, Dairy-Free, Desserts, Gluten-Free, Quick and Easy

Gluten-Free Brownie Bites and a Food Blogger Potluck

There is never enough chocolate in the world.

So I made these.

Well, actually, I had more excuses than just that. Along with a Beet and Orange Salad with Basil Vinaigrette (which I will share with you later this week), I brought these babies along to a Food Bloggers Pot Luck, hosted by the very lovely Natalie of Natalie’s Killer Cuisine.

This was the first pot luck of the Dallas area bloggers, but we all committed to each other that it certainly won’t be the last! BUNCHES of good food, good company, and lots of picture-taking!

Top row, left to right: Emily and Natalie from The City Sisters, Natalie from Natalie’s Killer Cuisine,  Joy from Joylicious, Jose from Left Field Lengua

Bottom row, left to right: Heather from Heather Bakes, Me, and Kelly from Evil Shenanigans

The food? Oh my, the food! One thing that’s great about getting a bunch of food bloggers together is that there is never a shortage of great cuisine. For some random reason, I was too busy running my mouth (surprise, surprise!) to take as many photos as everyone else, but here was the spread:

Emily brought Corn Fritters with Avocado Crema (should be posted soon on The City Sisters) – I LOVE corn fritters!

Natalie brought a Mediterranean Lentil Salad (posted on The City Sisters) – this was amazing, and reinforced my love for French lentils.

The other Natalie (the hostess) made a delicious fruit salad filled with berries and kiwi with a coconut dipping sauce, an old-school pea salad, and hummingbird cupcakes. The pea salad is on Natalie’s Killer Cuisine, and she’s promised those cupcakes for later this week.

Kelly brought the most gorgeous cake I’d ever seen (check out the photos on Natalie’s Killer Cuisine) and some baked crab cakes that looked amazing. Kelly posted the recipe at Evil Shenanigans. I want to figure out a gluten-free version!

Jose brought some slow-cooked pork shoulder, which was tender, moist, and flavorful. He even brought the crunchy skin to munch on! (Yum)

Heather brought a Tex-Mex style couscous dish. Couldn’t have it, but wow, it looked great!

I brought the aforementioned beet salad. And these.

The recipe for these brownie bites originated from my gluten-filled Best Brownies in the World recipe. I do have to confess, though, that I’ve been making these brownies gluten-free for a while now. Yet I have neglected to share with you. I apologize. No one should be without brownie goodness. So here it is, in all its glory. I present to you: Gluten-Free Brownie Bites.


Gluten-Free Brownie Bites

8 T unsalted butter

2 oz unsweetened chocolate

1 c coconut sugar (or you can substitute regular granulated sugar)

2 eggs, beaten

½ t vanilla extract

¼ c sweet white rice flour

½ t xanthan gum

1 t cocoa powder (not dutch-process)

1/2 t cinnamon

pinch cayenne

¼ t kosher salt

1/2 c semi-sweet chocolate chips

powdered sugar, for dusting

Heat the oven to 350 degrees. Grease a mini-muffin pan or a petit fours pan with oil or butter, or line with papers. Set aside.

Melt the butter and chocolate in a medium saucepan, stirring with a wooden spoon. Remove from heat and stir in the sugar. Add the eggs and vanilla and stir to make a smooth batter. Add the rice flour, xanthan gum, cocoa powder, cinnamon, cayenne and salt and mix until well incorporated. Fill mini-muffin pan or petit fours pan with batter, and bake until a toothpick inserted into the center comes out clean, about 15-18 minutes (this will vary depending on how big your “bites” will be). Let cool on a rack and remove from pan.

When brownie bites are cooled, melt the chocolate chips in a small saucepan over medium-low heat, stirring. Turn off heat and dip the bottoms of each brownie bite into the chocolate. Set on a parchment-lined baking sheet or a Silpat. Place in refrigerator for 15-20 minutes or until chocolate has hardened. Sift powdered sugar over the tops of the brownie bites. Try not to eat all at once.

(For regular brownies, reduce the oven temperature to 325 degrees, and pour batter into a 8X8 inch pan (greased). Bake for 40-50 minutes or until toothpick inserted in the center comes out clean. Omit the chocolate chips and powdered sugar, unless you just feel the need to add them. Of course, you could stir in chocolate chips if making regular brownies – I’ve been known to do that before!)


Filed under Baked goods, Desserts, Gluten-Free