I’ve been kind of slacking on the baking posts lately, but want to get some sort of schedule going on the blog so thought it would be fun to bring in a contributor; my sister! Sara is a gluten and dairy free baker and also a holistic nutritionist so she knows about stuff that I definitely don’t. She is going to be sharing a new recipe every Tuesday going forward, so stay tuned for next week’s tasty treat!
I’m Taylor’s little sister Sara, I made a batch of the most amazing brownies last night and we thought you all needed to the recipe! I am a holistic nutritionist and baker and am constantly trying to come up with new and delicious recipes for the gluten free and dairy free. Traditionally I was taught as a full gluten baker but have been working at a gluten free bakery for a few years now which has really opened my eyes to new and completely different ways of baking. Being gluten and dairy free myself, its fantastic!
When I think of brownies I think of chewy, chocolaty, melt in your mouth, deliciousness and these were just that! The added peanut butter on top broke up the sweetness and added a bit of salty to the flavor. In most traditional recipes I have to break out the kitchen aid mixer which makes for a bit of a mess to clean up but these were a simple one pot, one bowl, one whisk recipe!
Ingredients you will need:
2 free run eggs (to make vegan use an egg replacer like the one from Bob’s Red Mill)
1/2 cup butter (to make dairy free I used Earth Balance buttery spread)
1 cup white sugar
1 tsp Vanilla extract
1/3 cup unsweetened Cocoa
1/2 cup all purpose flour (to make gluten free I used Bob’s Red Mill Gluten Free All Purpose Baking Flour)
1/4 tsp salt
1/4 tsp baking powder
2 tbsp natural smooth peanut butter
How to make them:
Preheat your oven to 350.
In a sauce pan add your butter and put it on low heat until melted.
Remove from heat then add your sugar, eggs, and vanilla and whisk until smooth.
In a small bowl add your cocoa, flour, salt and baking powder and mix together making sure there are no lumps of baking powder. You can sift it together if its easier for you.
Add to your sauce pan with your butter mixture and whisk until combined with no lumps.
Prepare a 8X8 pan with parchment on the bottom and sides, if you don’t have parchment grease the sides and butter with butter and a dab of flour so it wont stick.
Pour your mixture in the pan making sure it is smooth and even.
Now the fun part! Make sure your peanut butter is soft, you can heat it up gently in a sauce pan for a few seconds and then add a few drops across the surface of your brownies. Using a toothpick or skewer swirl the peanut butter around the surface of the brownies until you get your desired pattern and off to the oven they go!
I baked mine for about 25-30 minutes until you can press the top gently and it bounces back.
Presto! These are such a beautiful and soft brownie, so easy to make and looks like you spent hours on them. 😉
Stay tuned next Tuesday I will add in another recipe. If anyone has any requests let me know!
Sara Hancock, RHN
Registered Holistic Nutritionist
Follow Sara’s Instagram The Baking Bear!