Tuesday, December 6, 2011

GF Brownies with Peanut Butter Swirls

For the brownies, I started with a delightful, flourless recipe I found on the Whole Food's Website.

1 (15-ounce) can no-salt-added black beans, drained and rinsed
3 large eggs
1/3 cup melted butter, more for the baking dish
1/4 cup cocoa powder
1/8 teaspoon salt
2 teaspoon gluten-free vanilla extract
1/2 cup plus 2 tablespoons  sugar
1/2 cup gluten-free semi-sweet chocolate chips
1/3 cup finely chopped walnuts (Since I was adding peanut butter, I didn't add nuts)
*1/2 cup honey peanut butter (I used Bee's Knees which is gf, but you can mix 1/2 TBS honey in regular or crunchy peanut butter)

Preheat oven to 350°F.

Butter an 8-inch baking pan. Place the black beans, eggs, melted butter, cocoa powder, salt, vanilla extract and sugar in the bowl of a food processor and blend until smooth. Remove the blade and gently stir in the chocolate chips. Transfer mixture to the prepared pan.

Soften peanut butter in microwave for 20 seconds.  Drop by spoonfuls onto brownie batter.  Using a knife, swirl peanut butter.

Bake the brownies for 30 to 35 minutes, or until just set in the center. Cool before cutting into squares.
*A special note to those who are trying to make a gluten free treat, but aren't familiar with cooking gluten free. When using a jar of peanut butter, if it has been opened and a knife used to spread on wheat bread (this includes "white" bread also) the peanut butter is contaminated with wheat. It is not suitable for gluten free baking. Open a new jar to bake gluten free. Whomever you're baking for will appreciate it.

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