A very special delivery arrived at the Hilary residence the other day… my box of Bob’s Red Mill GF Baking Flour! *Cue angelic singing* *OK stop* I ran out a long while ago and never replenished my stock, but those days are over. For now.
Junior year of college, I used to make these peanut butter swirl brownies often and I remembered about them last night while leafing through my recipe book deciding what my new box of flour and I should attempt first. Decision made.
I decided to make these bite-sized and baked them in a mini muffin tin, so as to make it less tempting to hang out with a fork eating the brownies from the pan. Unfortunately (or fortunately?), the only thing that changed by making mini versions is the need for a fork.
Gluten-free Peanut Butter Swirl Brownie Bites
This recipe is adapted so as to make mini’s. If you’d rather make regular brownies, use an 8×8 greased pan and double the filling ingredients.
- 6 tbsp unsweetened cocoa powder
- 1/4 cup butter or Earth Balance, softened
- 1 cup sugar
- 2 eggs
- 1/2 tsp vanilla extract
- 1/3 cup gf baking flour + 1/2 tsp xanthan gum
- 3/4 cup semi-sweet chocolate chips
- 1/4 tsp salt
- 2 tbsp butter or Earth Balance, melted
- 1/4 cup powdered sugar
- a little less than 1/2 cup smooth peanut butter
- 1/4 tsp vanilla extract
- pinch of salt
- Preheat oven to 325 degrees. Grease mini muffin tin.
- Mix brownie batter ingredients together in medium bowl. In a small bowl, prepare filling.
- Place a spoonful of brownie batter in each cup, filling about 3/4 of the cup. Save a little batter for later plopping.
- Spoon dollops of pb filling on top of each brownie batter cup. Take a knife and gently swirl the pb and batter together.
- Spoon remaining batter on top of each brownie batter cup.
- Bake for 10-12 minutes.
- Let brownies cool in the tin for about five minutes, then run a knife around each one to loosen and remove.
- Cool on a wire rack and enjoy!
Note: If you are making regular-sized brownies, pour 1/3 of the batter into greased 8×8 pan and spread evenly with a spatula. Place dollops of pb filling about inch apart on top of batter. Drizzle remaining batter on top and gently spread to fill the pan. Place dollops of remaining filling on top. Gently swirl filling into batter with a butter knife, running it lengthwise and crosswise through layers. Bake for 45 minutes and let cool for 15.