These gluten-free peanut butter brownies are everything I look for in a brownie: chewy edges, not dense, nor heavy, but is very chocolaty with a good peanut butter flavor
Preheat the oven to 350 °F (175 °C). 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
For this recipe, I used
for the peanut butter: natural peanut butter from Nuts To You brand
for the dark chocolate: Cacao Barry Ocoa 70 % dark chocolate