Peanut Butter Fudge Gluten-free Brownies
Angela Marinelli, M.S. M.Ed.
quality bittersweet allergy-free chocolate
gluten-free flour blend
or cassava flour
allergy-free chocolate chunks or morsels
Peanut Butter Chocolate Topping:
unsweetened peanut butter
Prep for the Brownie
Preheat oven to 350. Line an 8x8" square pan with parchment.
Melt chocolate, coconut oil, palm sugar, salt, and vanilla over low heat just until chocolate is melted and all ingredients are incorporated. Remove from heat.
Mix the Brownie
In a medium sized mixing bowl whisk egg and applesauce until combined.
Slowly pour in a small amount of melted chocolate mixture into egg mixture as you whisk.
Continue whisking as you pour the rest of the chocolate mixture in a slow steady stream until incorporated.
Gently fold in flour and chocolate chunks until just incorporated.
Bake the Brownie
Pour into prepared pan and bake at 350 for 25-30 mins or until set and tester comes out clean. It will be soft and fudgy.
Let brownies cool before adding topping. You can pop them in the fridge to expedite the process.
Peanut Butter Chocolate Topping
Over low heat melt peanut butter and chocolate. Stir until combined.
Remove from heat and stir in chopped, toasted nuts.
Immediately pour on top of cool brownies.
Let completely set before cutting. (Can pop in fridge to help set faster.)
Serve and Store
Cut and serve immediately or store in an airtight container for up to one week.
They keep best in cool temperatures or in the fridge, taste great chilled, and freeze well for up to 3 months.
Copyright: Angela Marinelli, M.S., M.Ed., Nourishment Connection 2017