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Chocolate Peanut Butter Layer Brownies
Course:
Dessert
Servings:
24
bars
Author:
Eating Gluten and Dairy Free
Ingredients
Brownie Ingredients
1
c
dairy free butter
2 sticks, suggestion in post
⅓
c
Dutch-processed baking cocoa
suggestion in post
2
c
granulated sugar
1½
c
gluten free all purpose flour
suggestion in post
½
teaspoon
xanthan gum
omit if flour blend contains this or guar gum
½
teaspoon
salt
4
large eggs
room temperature
1
teaspoon
vanilla extract
Peanut Butter Topping
1⅓
c
crunchy peanut butter
creamy PB works too; do not use natural brands
Chocolate Marshmallow Frosting
½
c
dairy free butter
1 stick, suggestion in post
10
large marshmallows
suggestion in post
4
c
powdered sugar
sifted
¼
c
dairy free milk
suggestion in post
¼
c
Dutch-processed baking cocoa
Instructions
Prepare the Brownie layer
Preheat the oven to 350°F. Spray a 9x13-inch pan with nonstick spray.
Over medium heat combine the dairy free butter and cocoa. After the butter has melted, set aside for 5 minutes to cool.
Next prepare a stand mixer with the paddle attachment. Mix the granulated sugar, gluten free flour, xanthan gum if needed, and salt.
Now add in the butter/cocoa mixture and mix for 2 minutes, scrapping down the sides and bottom of the bowl as needed.
Then add in the eggs one at a time and the vanilla extract. Mix until the brownie dough mixture is well combined.
Transfer the mixture evenly into the 9x13-inch baking pan. Use an angled spatula to get the mixture into the corners and sides of the pan.
Bake 20-22 minutes or until a cake tester inserted into center comes out clean.
Allow the brownies to cool completely on a cooling rack.
Peanut Butter Topping
After the brownies have cooled, spread the peanut butter evenly over the brownies.
Transfer the baking pan to the freezer for at least 30 minutes.
Chocolate Marshmallow Frosting
Over medium heat melt the dairy free butter and marshmallows.
Then add in the powdered sugar, dairy free milk, and cocoa. Whisk until smooth. This may take a few minutes.
Now with an angled spatula spread the frosting evenly over the peanut butter and freeze again for 30 minutes.
Lastly cut the brownies into bars and serve or keep in the freezer. Allow frozen bars to sit at room temperature for 15 minutes before serving.
Refrigerate leftover bars in an airtight container for up to 4 days.
Video
https://eatingglutenanddairyfree.com/wp-content/uploads/CHOCOLATE%20PEANUT%20BUTTER%20LAYER%20BROWNIE-SQUARE-EGDF.mp4