Peanut Butter Brownies

½ cup peanut butter, smooth or crunchy or ½ cup Wow Butter (if you need peanut free)

¾ cup brown sugar, packed

¾ cup white sugar

1/3 cup butter, softened

2 eggs

2 tsp GF vanilla

1 cup flour or 1 cup Bob’s Red Mill 1 to 1 GF flour blend or 1 cup America’s Test Kitchen GF flour blend + ¼ tsp xanthan gum or 1 cup of your favorite GF flour blend + ¼ tsp xanthan gum (omit if your flour already contains)

1 tsp baking powder

¼ tsp salt

2 cups (12 oz) chocolate chips (semi-sweet, milk, or dark chocolate), divided in half.

Lightly spray 9 x 13 inch baking pan with GF baking spray.

Whisk together flour, xanthan gum (if using), baking powder & salt. Set aside.

Combine peanut butter, brown sugar, white sugar & butter. Beat until creamy.

Beat in eggs & vanilla.

Add flour mixture & combine thoroughly.

Stir in 1 cup chocolate chips.

Spread batter in baking pan. It will be quite thick, but it spreads easily. Just try to spread it as evenly as you can.

Sprinkle 1 cup chocolate chips on top.

Bake at 350° for 3 minutes. The chips will appear shiny & be soft.

Remove pan & swirl chocolate with table knife. Don’t completely mix in the chocolate, you just want a marble pattern.

Return to oven & bake for 25 – 30 minutes. Top should be a nice golden brown.

Cool pan on wire rack.

Cut into squares when cool.

Notes:

You can add ½ cup chopped peanuts if you only have smooth peanut butter, but want a little crunch in your brownies. Or even if you are using crunchy peanut butter, but still want some extra crunch!

My taste-testers voted for the Bob’s 1 to 1 GF flour over ATK’s, but by a very narrow margin! And all testers said both versions were delicious!

I like these brownies because they’re easy & not messy. They work really well to take to a picnic or a party! They also freeze well!