Peanut Butter Stuffed Brownies Gf Recipes

PEANUT BUTTER STUFFED BROWNIES

Steps:

• Place the peanut butter in a heat safe bowl and microwave for 20 to 30 seconds, or until pourable but not super hot.
• Line a metal 8-inch square pan with parchment paper, leaving an overhang. Spread the peanut butter into an even layer in the pan. Freeze for 1 hour or until solidified. Use the parchment to remove from pan and return peanut butter sheet to freezer. Keep frozen while making the brownie batter.
• Preheat oven to 350°F. Line the square pan again with parchment paper, leaving an overhang.
• In a large microwave-safe bowl combine the butter and chocolate. Microwave in 30-second bursts, stirring between each burst, until the mixture is melted and smooth. Add the sugar to the hot butter mixture and whisk vigorously until combined. Allow to cool until just barely warm.
• Add in eggs, yolk, and vanilla extract and whisk for about 1 minute, or until very well combined.
• Use a rubber spatula to stir in flour, cocoa powder, and salt until just combined.
• Pour half of the batter into prepared pan and smooth out. Carefully place the frozen peanut butter sheet over the batter. Pour remaining batter on top, covering completely.
• Bake in the preheated oven for about 30 minutes, or until cooked through but still very slightly gooey in the center. Let cool in pan 30 minutes. Remove from pan and allow to cool for another 30 minutes before slicing and serving.
• Brownies can be stored in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. Serving chilled makes the brownies extra fudgy!

GLUTEN-FREE PEANUT BUTTER STUFFED BROWNIES

Steps:

• Preheat oven to 350ºF and grease an 8″ baking dish and line with a parchment paper sling.
• In a double boiler, melt together ¼ cup chocolate chips and coconut oil.
• Pour chocolate mixture into a large bowl and add in coconut sugar. Whisk together, and let the mixture cool slightly, about 3 minutes.
• Add in the eggs and vanilla extract and whisk together vigorously, about 1 minute until the mixture has lightened and thinned out.
• In a small separate bowl, whisk together the almond flour, tapioca flour, cocoa powder, baking soda, and salt until there are no clumps remaining in the flour.
• Add the dry ingredients into the wet, along with the remaining ½ cup chocolate chips and mix together until just combined.
• Pour half of the batter in the prepared baking dish.
• Add peanut butter, maple syrup and almond flour into a small bowl and gently mix the ingredients together. Immediately pour the peanut butter mixture on top of the brownie batter, and spread it into an even layer.
• Working quickly, add the remaining brownie batter on top in an even layer.
• Bake in the preheated oven for 25 minutes, or until the brownies have puffed up.
• Let cool completely. Slice into 16 squares.

REESE'S™ PEANUT BUTTER CUP-STUFFED BROWNIES

Steps:

• Heat oven to 350°F (if using dark or nonstick pan, heat oven to 325°F). Grease bottom and sides of 13x9-inch pan with shortening or spray with cooking spray.
• In large bowl, beat brown sugar, butter, peanut butter, vanilla and eggs with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking powder, baking soda and salt. Cut 12 of the candies into fourths (about 3/4 cup). Stir cut-up candies and chocolate chips into batter. Spread in pan.
• Bake 25 to 30 minutes or until golden brown. Immediately press remaining 24 candies in brownies in 4 even rows of 6 candies each. Cool completely, about 1 1/2 hours. For brownies, cut into 6 rows by 4 rows.