Gluten Free Peanut Butter Truffle Brownies Recipes

GLUTEN-FREE PEANUT BUTTER SWIRL BROWNIES

Steps:

• Preheat oven to 350 degrees F. Line an 8x8x2-inch pan with foil. Lightly grease the foil with nonstick cooking spray.
• Whisk together gluten-free flour blend, cocoa powder, and salt in a medium mixing bowl. Add the melted butter, sugar, eggs, and vanilla extract. Whisk until smooth. Batter will be thick.
• In another bowl, combine the peanut butter, granulated sugar, and egg. Mixture will be thick.
• Spread about half of the chocolate batter evenly into the pan. Drop large spoonfuls of peanut butter all over the chocolate batter. Using a knife, swirl the peanut butter batter into the chocolate batter. Drop the remaining chocolate batter on top. Swirl lightly with a knife.
• Bake until set, about 30 minutes. Allow brownies to cool in the pan and then cut into squares.

GLUTEN-FREE PEANUT BUTTER TRUFFLE BROWNIES

Steps:

• Heat oven to 350°F. Make and bake brownie mix as directed on box, using butter, eggs and any of the pan choices-except line pan with foil, then grease foil on bottom only for easier removal. Cool completely, about 1 hour.
• In medium bowl, stir filling ingredients until smooth. Spread mixture evenly over brownie base.
• In small microwavable bowl, microwave topping ingredients uncovered on High 30 to 60 seconds. Stir until smooth; cool 10 minutes. Spread over filling. Refrigerate about 30 minutes or until set. Store covered in refrigerator.

PEANUT BUTTER STUFFED BROWNIES (GF)

Steps:

• Line and grease a 24cm square cake tin. Buttering the whole inside of the tin lightly and lining the base of the tin with greaseproof paper.
• Melt the butter and the chocolate together in a non-stick saucepan over a low heat. Keep the heat nice and low and stir occasionally until you have a lovely glossy pan of molten chocolate in front of you. Set aside and allow to cool slightly.
• Take a large bowl and add the eggs and sugar. Beat until they are well combined.
• Once the chocolate mix has cooled a little (it should still be warm, but you should be able to put your little finger in the chocolate mix without it burning you), pour the chocolate and butter into the egg and sugar bowl, stirring the mix quite vigorously as you pour. It is important that the chocolate mix is not hot (just warm) when you pour it, otherwise you risk cooking the eggs. Both mixes should be totally combined now.
• Sift the gluten free plain flour on top of the chocolate mix and fold it in as you go. Stir well until all the flour is fully combined and there are no little flour lumps remaining.
• Now pour HALF the brownie mix into the cake tin.
• Place the peanut butter in a bowl and microwave for 30 seconds. This will warm in gently and give a slightly runnier consistency.
• Pour 200g of the peanut butter (i.e. just keep a small amount in the bowl, which you can use to marble the top of the brownies) on the base brownie mix. No need to cover the brownie completely, but try to spread it around as much as possible.
• Next pour the remaining gluten free brownie mixture on top of the peanut butter layer.
• Dollop the remaining 25g of peanut butter onto the top of the brownie and draw a knife through the patches of peanut butter to marble and give a feathered pattern on top of the gluten free peanut butter brownies.
• Bake at 180C for 20-25 minutes for gluten free peanut butter brownies with a lovely squidgy centre - they will have a slight wobble to them when you take them out of the oven but you will see the top has begun to crack around the edges and the brownie will have risen slightly. If the mix is still quite sloppy, pop them back in for another 5-10 minutes. I like these gluten free peanut butter brownies to be dense and fudgy and tend to leave them to set fully overnight (or pop them in the fridge for an hour at least). If you prefer cakey brownies, you should cook for 35 minutes (but the fudgey ones are sooo much better).
• Then when the gluten free peanut butter brownie has fully set you can remove from the tin and chop into chunks. YUM.

TRADITIONAL PEANUT BUTTER TRUFFLE BROWNIES

Steps:

• Heat oven to 350°F. Grease bottom only of 13x9-inch pan with cooking spray or shortening. (For easier cutting, line pan with foil, then grease foil on bottom only of pan.) Make brownies as directed on box. Cool completely.
• In medium bowl, beat filling ingredients with electric mixer on medium speed until smooth. Spread mixture evenly over brownie base.
• In small microwavable bowl, microwave topping ingredients uncovered on High 30 to 60 seconds; stir until smooth. Cool 10 minutes; spread over filling. Refrigerate about 30 minutes or until set. For brownies, cut into 9 rows by 4 rows. Store covered in refrigerator.

GLUTEN-FREE STRAWBERRY TRUFFLE BROWNIES

Steps:

• Heat oven to 350°F. Spray bottom only of 9-inch square pan with cooking spray. Make brownie mix as directed on box, using melted butter and eggs. Spread batter in pan. Bake 26 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool on cooling rack 30 minutes.
• In medium microwavable bowl, microwave white chips and 1/4 cup butter on Medium-High (70%) 1 to 2 minutes, stirring once, until butter is melted. Stir until smooth. Add 1/2 cup powdered sugar and the jam; stir until smooth. Stir in food color. Spread over brownies. Refrigerate 30 minutes.
• In small microwavable bowl, microwave chocolate chips and 2 tablespoons butter uncovered on High, stirring once, until melted and smooth. Stir in corn syrup. Drizzle glaze over topping; spread gently to cover. Refrigerate 30 minutes or until set.
• Sprinkle powdered sugar over top of brownies. Cut into 5 rows by 4 rows. Store tightly covered in refrigerator.

PEANUT BUTTER TRUFFLE BROWNIES

Steps:

• Heat oven to 350°F Grease bottom only of 13x9-inch pan with cooking spray or shortening. (For easier cutting, line pan with foil, then grease foil on bottom only of pan.).
• In medium bowl, stir brownie mix, pouch of chocolate syrup, water, oil and eggs until well blended. Spread in pan. Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.
• In medium bowl, beat filling ingredients with electric mixer on medium speed until smooth. Spread mixture evenly over brownie base.
• In small microwavable bowl, microwave topping ingredients uncovered on High 30 to 60 seconds; stir until smooth. Cool 10 minutes; spread over filling. Refrigerate about 30 minutes or until set. For brownies, cut into 9 rows by 4 rows. Store covered in refrigerator.