Gluten Free and Eggless Peanut Butter Chocolate Brownies




These brownies were made as a way to salvage what has been quite a sad week. The holidays have started, and along with this holiday season came the flu, cough syrup and a terrible sore throat. Talk about terrible timing!

While this week has been bad, these brownies do make things a lot better. They are super fudgy, which in my opinion is better than cakey brownies. The beautiful and timeless combination of peanut butter and chocolate shines through twice, both in the brownies, as well as in the pretty marbled ganache, that makes them look super festive.

The recipe for the peanut butter ganache yields a bit more than what you would need to use for the brownies, but I don’t think anyone’s complaining. The scrumptious ganache leftovers can be used on top of cookies, to dip fruit in, or to just eat on its own (I may or may not have finished all the extra ganache doing this).

Brownie recipe adapted from:

For the brownies:
10 tablespoons (145g) unsalted butter
1 cup + 2 tablespoons caster sugar
3/4 cup cocoa powder
1/3 cup semi-sweet chocolate chips
1/4 teaspoon salt
1 teaspoon vanilla extract
Egg replacer equivalent of 2 eggs
1/2 cup gluten free all-purpose flour
1/3 cup milk
1/2 t0 3/4 cup peanut butter chips (depending on how much you prefer)

Marbled ganache:
1 cup semi-sweet chocolate chips
1/2 cup peanut butter chips
1/4 + 1/8 cup heavy cream
A dab of butter

For the brownies:
Preheat the oven to 160°C. Line a 8/9″ square baking pan with parchment paper, leaving some at the sides to pull the brownies out and for the ganache.

In a microwavable bowl, heat the butter, sugar, cocoa powder and chocolate chips together in 30 second increments, stirring after each increment until you get a smooth glossy mixture. Transfer this to a separate mixing bowl if you prefer, or proceed with the same bowl.

Stir the vanilla extract and egg replacer into the chocolate mixture. Sift in the flour, and then fold until well-combined. Stir in the peanut butter chips.

Pour the batter into the prepared pan. Smooth over with a spatula or the back of a spoon. Sprinkle a few peanut butter chips on the top.


Bake for 25-30 minutes, or until an inserted toothpick comes out clean, with a few moist crumbs attached.

For the marbled ganache:
In a microwavable bowl place the chocolate chips, 1/4 cup of the cream and the dab of butter. In a separate microwavable bowl place the peanut butter chips and the 1/8 cup of cream.

Microwave both the bowls in 30s increments, stirring after each increment until both the ganaches (is that a word?) are smooth.

To decorate:
Ensure that the brownies have cooled before decoration. To begin with, spread the chocolate ganache over the brownies, ensuring that the ganache is even.

Next, place spoonfuls of the peanut butter ganache all over the brownies. Use a toothpick or a skewer to swirl the two different ganache(s) together, to create that beautiful swirl pattern. Chill in the fridge for the ganache to set.

After the ganache has set, use the sides of the parchment paper to lift the brownies out of the pan, and then cut into pieces with a knife.




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