Take this brownie recipe. I did a lot of research, investigating what had been done in the past, observing what the crumb of the brownies on the internet looked like, calculating the ratios of those recipes, calculating the ratios of my personal favourite brownie recipe and the ratios behind these classic peanut butter cookies. I can spend hours researching a recipe and breaking it down to its bare bones to understand it, like a chemist.
These gluten-free peanut butter brownie bites are everything I look for in a brownie: a chewy edge, a cooked interior that is not dense, nor heavy, but is uber chocolaty. These are made with natural peanut butter because I have grown into an adult that cannot stand anything but the real deal. I used millet flour in this recipe, in place of all-purpose, but probably all-purpose would work too (though it has yet to be tested). One thing that I feel is important to note is that it is best to bake the brownies as soon as the brownie batter is made. If you let the brownie batter set at room temperature, the oils of the peanut butter tend to separate out, and the baked brownies will be slightly greasier. If you love brownies, be sure to check out these 3-ingredient brownie bites from Reese chocolate peanut butter spread or buttered popcorn brittle brownie bars
Gluten-free peanut butter brownies
Equipment
Ingredients
- 115 grams (½ cup) unsalted butter, ½ cup
- 115 grams (½ cup) all natural, unsweetened smooth peanut butter
- 200 grams (1 cup) granulated sugar, 1 cup
- 57 grams (¼ cup) chopped dark chocolate
- 2 large egg(s)
- 83 grams (⅔ cup) millet flour
- 46 grams (½ cup) Cacao Barry extra brute cocoa powder
- 1.25 mL (¼ teaspoon) Diamond Crystal fine kosher salt
Instructions
- Preheat the oven to 350ºF. Prepare a 24 cup mini muffin pan by lightly greasing it and coating each cup with cocoa powder, taping out the excess.
- In a medium saucepan, melt the butter and peanut butter together on medium heat, then add in the sugar and stir to combine with a wooden spoon, then add the chocolate. Take the pan off the heat, and stir to melt the chocolate.
- Add the eggs, one at a time, stirring well with each addition, then sift in the millet flour and the cocoa, and add the salt. Stir well.
- Divide the batter between the cups of the prepared muffin pan and bake for about 17 minutes, until a cake tested inserted into the middle of one comes out clean.
- Let cool 10 minutes then use a small offset spatula to pop them out. Cool on a wire rack.
Notes
- I used natural peanut butter from Nuts To You brand
Bake Bellissima says
I appreciate your approach to recipes, baking is a science, I totally agree! I would love to try this recipe and will let you know as soon as I do, the brownies look amazing!
Stephanie says
I looove making recipes using ratios!
And I love your blog for the photos, the banter, but most of all the scientific side that you bring to it. It makes for a very interesting read
Laura @ porch&table says
With the rescue I volunteer with, I'm always looking for new recipes to make for our bake sales, we had one that was a gluten-free bake sale and I was completely stumped.
Now, i'm equipped!
Jo-Anna says
I love your approach to baking - it really is a science! And a delicious one at that! These brownie bites look amazing - I love that you added peanut butter to them.
Elizabeth says
They look so good. I'm always looking for new treats to make my g-f pals.
Chelsea @ Chelsea's Healthy Kitchen says
Baking, and even often times cooking, really is a science! I love reading about food science in my university textbooks (I studied nutrition) and of course Alton Brown's books - it's so fascinating!
These look delicious. 🙂
Our Fresh Kitchen says
So much chocolate love!!! This is not good to be reading on a friday, or maybe it's hahaha. Thanks for sharing this delicious recipe. Kudos on your amazing photograph. They are mouth-watering.
Courtney @ The Fig Tree says
Hello from the FBC group! 🙂 These look incredible! I'm a sucker for peanut butter chocolate anything! Beautiful photos!