Simply Whole Kitchen

August 7, 2012

Peanut Butter Gooey Brownies

I was an art history major in college and there are few things that I "geek" out about, but art and cooking are at the top of that list.  These brownies remind me of a Jackson Pollock painting.  At first you aren't sure what you are looking at but you know, in your heart, that as you dig deeper into it's "beauty" that you'll be rewarded with something amazing!  Yes, just like a Pollock painting but as you dig in there is a lot less thinking and a lot more deliciousness!

Actually these brownies were a little too sweet for me.  I know that that is crazy talk for most of you reading this post.  But, yes, to someone who doesn't eat a lot of "true sweets" I thought that these were just 'too sweet' for me.

At least my hungry hubby seemed to enjoy them and quickly devoured his serving.  I'm sure by now, if you've looked at my blog at all, you can tell that we are BIG chocolate and peanut butter combo fans....if you are, these are perfection!
But of course, perfection can be improved with a little homemade dark chocolate ice cream on top?  Why, of course!!  Don't mind if I do!

Peanut Butter Gooey Brownies {Gluten Free}
2 tbsp coconut palm sugar
3 large eggs
1 c brown rice flour
1/2 c unsweetened cocoa powder
1/2 tsp salt
1/4 c heavy cream
1/4 c unsalted butter (1/2 stick)
1 tsp vanilla
8 oz dark chocolate chips (or a chopped up dark chocolate bar, 60% cocoa or higher)
1/4 c dark chocolate chips (60% cocoa or higher)
2-3 tbsp no sugar added creamy peanut butter

Preheat your oven to 350 degrees. In a small saucepan over low heat, melt the butter and warm the cream together.  Once the mixture is simmering, add the dark chocolate and stir to melt the chocolate.  Once the chocolate is completely melted, remove from the heat and cool for 5 minutes.

In a separate bowl, whisk together the eggs and coconut palm sugar.  Once the chocolate has cooled, drizzle it into the egg mixture, whisking constantly until it is completely incorporated.  Add the cocoa powder, salt, vanilla, and brown rice flour and stir to combine.  Pour dough into a greased 8x8 or medium sized casserole pan. 

Drop in teaspoonfuls of the peanut butter and swirl into the brownies with a knife (you may want to microwave the peanut butter for at least 30 seconds first to make it easier to spread).  Top with the chocolate chips.  Bake at 350 for 25-30 minutes. Enjoy!


Anonymous Cristen said...

Holy cow...kind of glad my hungry hubby doesn't read your blog regularly, he would see these and might try to eat the computer. Then, he would demand I make them or worse, try to make them himself!! :)

August 8, 2012 at 2:09 PM  
Blogger Sara said...

Yes, I thought about him when I made these...he would LOVE them! They were a little sweet for me but I think they would be perfect for him :)

August 9, 2012 at 9:02 AM  
Anonymous Cristen said...

How much butter? You say to melt the butter and cream together, but the ingredients don't list butter.

August 11, 2012 at 10:14 AM  
Blogger Sara said...

Woha, thanks! 1/2 stick :)

August 13, 2012 at 9:05 AM  

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