SS&GF: Simply Sugar and Gluten Free

Today I have a guest post for you from my dear friend, Carrie. You probably know her as Ginger Lemon Girl.  She has been a huge support while I’ve been busy with my book – she even came up with a fabulous cake donut variation while testing a recipe for me, and of course, it’ll be in my book.  She even offered to share these brownies with you.

Double Chocolate Peanut Butter Brownies

from Carrie, author of Ginger Lemon Girl

I’m truly in awe of Amy here on Simply Sugar & Gluten-Free. I know she’s working countless hours on her first cookbook that will debut in January and I absolutely can’t wait. I asked her recently if there was any way I could assist her while she was in the midst of looming deadlines. She sweetly asked if I could possibly contribute a guest post. I was delighted!

I love when things happen in perfect timing. Just a few days prior I created a recipe for brownies that used blanched almond flour and agave nectar. A recipe that I thought would be a perfect fit at Simply Sugar & Gluten-Free. My favorite thing about Amy’s recipes is that she is an avid believer in using gluten free whole grains, lower glycemic ingredients, and of course no white sugar. Diabetes and heart disease run rampant in my family so I try very hard to make my recipes as healthy and low glycemic as possible, without sacrificing flavor. Amy has very similar goals and her gluten-free recipes are some of the few available online that I can readily make without hesitation.

These brownies are super simple to whip together any night of the week. I like to occasionally surprise my husband with some type of dessert after a long day at work. While I would normally opt for something with cinnamon, vanilla, and apples… Michael prefers chocolate. I decided to make an old favorite: chocolate brownies. To make them a bit healthier I used a base of blanched almond flour. We’re also big fans of peanut butter, so at the last minute I swirled a few tablespoons of peanut butter on top of the brownies. A perfect and classic combination! I hope you enjoy them as much as we have!

Printer-friendly recipe

Double Chocolate Peanut Butter Brownies
Free of gluten, dairy/casein, soy, white sugar, and grains
Created by Carrie Forbes of Gingerlemongirl.com

Makes 24 – 1 ½” brownies

2 ¾ cups blanched almond flour – *see notes below*
¼ teaspoon salt
½ teaspoon baking soda
¼ cup cocoa
1/3 cup agave nectar
1 egg
1 teaspoon vanilla extract
¼ cup grapeseed oil -or- canola oil
1/3 cup allergen free chocolate chips – *see notes below*
2-3 tablespoons creamy all natural peanut butter

Directions:

Preheat oven to 350 degrees. Line a 9×13” baking pan with parchment paper and set aside. In a large bowl whisk together the almond flour, salt, baking soda, and cocoa. In a smaller bowl mix together the agave nectar, egg, vanilla extract, and oil. Pour the wet mixture into the almond flour mixture and stir together until combined. It should be a thick chocolate batter. Fold in the chocolate chips.

Using a spatula that’s been spritzed with non-stick cooking spray or water, spread the batter into the parchment-lined 9×13” pan. Smooth the top of the brownies with the spatula. Drop small dollops of peanut butter a few inches apart on top of the brownies. Using the spatula, or the back of a spoon spread the peanut butter evenly over the brownies. You can also make a swirl pattern by dragging a knife through the peanut butter.

Place the peanut-butter topped brownies in the oven and bake for 25-30 minutes until the brownies have risen and formed a crispy brown crust along the sides of a the pan, and a toothpick inserted in the middle comes out with only a few crumbs.

Allow to cool for at least 30-40 minutes. These brownies will be a bit gooey right out of the oven and need to “set.” Once cooled, slice the brownies with sharp, non-serrated knife. While they are delicious warm, they are also really good after being allowed to cool & set in the fridge overnight.

Carrie’s Notes:

• Blanched Almond Flour – I use the Honeyville brand because I really like the texture and consistency of their almond flour. Also, when I measure almond flour, I pack it into the measuring cup just like you would brown sugar.
• Allergen Free Chocolate Chips – I use the Enjoy Life brand of chocolate chips. They are allergen free and they are mini-chips, so they work really well in baked goods without weighing them down.

Amy’s Notes:

• FYI – Enjoy Life chips are allergen free but they do use evaporated cane juice, which is a form of white sugar.  I’m not able to eat evaporated cane juice so if I was making this recipe, I’d simply omit the chips or use unsweetened carob chips.  I haven’t found any sugar-free chocolate chips without sugar alcohols but if you know of some, please do share!

About Carrie:

Carrie Forbes is the author of the gluten free recipe & baking blog, Gingerlemongirl.com. She’s been gluten free since August 2007, after learning that gluten was cause behind lingering health problems. In her free time Carrie loves being creative in her kitchen developing allergen friendly recipes along with leading her local gluten free support group, and spending time with her husband, and furr-kids. You can find a full list of her original gluten free recipes, baking tutorials, and articles at her blog Gingerlemongirl.com.