Indulge in Gluten-Free Peanut Butter Brownies: Double Decker & Flourless Chocolate Chunk Delights
As an enthusiastic home baker and a fervent admirer of all things peanut butter, I’m constantly on the lookout for exciting new recipes to add to my collection. This week, a particular recipe from Epicurious caught my eye – the enticing Gluten-Free Double Decker Peanut Butter Brownies. The name alone was enough to pique my interest, promising a harmonious blend of two beloved flavors. What made it even more appealing was its gluten-free nature, a fantastic bonus for those seeking simple, yet utterly delicious, gluten-free options to keep on hand. Without hesitation, I decided to give them a try, and I’m thrilled to report that they were an absolute triumph!
The original Double Decker Peanut Butter Brownies recipe calls for baking in an 8-inch square pan. However, I often find myself baking for a smaller household and didn’t need a full batch of such rich treats. To avoid overindulgence (or simply to experiment with portion control!), I decided to halve the recipe and bake it in a 9 ½ by 5 ½ inch loaf pan instead. This adjustment worked out perfectly, yielding a manageable quantity of about 10 squares. Each bar, in its condensed form, was incredibly rich and satisfying, making the smaller portion size ideal. The base layer presented a delightful contrast with its soft, dense, and distinctly peanut butter cake-like texture, while the top layer was everything you’d expect from a classic brownie: intensely fudge-y, moist, and utterly decadent. This dual-layer structure not only looks impressive but also offers a wonderful play of textures and flavors in every single bite.
Exploring a New Dimension: Flourless Peanut Butter Chocolate Chunk Squares
After experiencing the delightful complexity of the double-decker version, my curiosity was sparked. I began to wonder: what if I focused solely on that incredible peanut butter base? Could it stand alone as a star in its own right? And what if I loaded it with an abundance of chocolate chunks and crunchy peanuts? This thought led me to a delightful new experiment, resulting in a single-layer variation that is just as compelling as its two-tiered counterpart. For this “next round,” I embarked on creating what I now call Flourless Peanut Butter Chocolate Chunk Squares. My primary goal was to enhance the peanut butter flavor and achieve a unique texture, distinct from typical blondies.
To achieve the desired lift and a slightly different crumb, I incorporated a tiny hint of baking soda into the original peanut butter layer’s formula. The outcome was nothing short of fantastic! These new mono-layer peanut butter squares were wonderfully soft and cakey, yet possessed a subtle, satisfying chewiness. The texture was noticeably different from traditional peanut butter blondies, offering a more robust and concentrated peanut butter flavor that truly shone through. A serendipitous discovery followed: I decided to chill a few of these squares in the refrigerator. To my delight, they were even better cold – the chilling process seemed to firm them up slightly, intensifying their chewiness and making the flavors even more pronounced. This simple step transformed them into an even more irresistible treat, perfect for a refreshing dessert or an afternoon pick-me-up.
Two Irresistible Gluten-Free Peanut Butter Creations
So, whether you’re in the mood for an impressive, layered dessert or a quick, deeply satisfying peanut butter treat, you now have two fantastic options born from this delicious journey. You can choose to make the decadent Double Decker Peanut Butter Brownies, perfect for special occasions or when you crave that exquisite contrast between a soft peanut butter cake and a rich brownie. Or, if you’re seeking something simpler, quicker, and bursting with concentrated peanut butter and chocolate, the Flourless Peanut Butter Chocolate Chunk Squares are your go-to. Both recipes are inherently gluten-free, making them accessible and enjoyable for a wider audience, without compromising on flavor or texture. They are proof that gluten-free baking can be incredibly simple and profoundly delicious.
For those eager to try the original inspiration, here’s a direct link to the Double Decker Peanut Butter Brownies recipe on Epicurious. It’s a fantastic starting point for these delightful experiments!
And for those who are ready to dive into the simplicity and intense flavor of the single-layer version, I’ve outlined my adaptation below, specifically tailored for a loaf pan. This recipe highlights the versatility of peanut butter and proves that a few simple ingredients can create something truly extraordinary. Enjoy the process of baking these delightful gluten-free treats, and prepare to be amazed by the rich, comforting flavors they offer!
Recipe
Gluten-Free Peanut Butter Chocolate Chunk Squares
Anna
Pin Recipe
Ingredients
- 1 large egg
- ½ cup packed light brown sugar (100 grams)
- ¼ tsp. kosher salt
- ⅛ teaspoon baking soda
- ¼ tsp. vanilla extract
- 6 tablespoons unsweetened creamy peanut butter 100 grams
- ½ cup bittersweet chocolate chips or chunks
- ⅓ cup lightly salted peanuts
Instructions
-
Preheat your oven to 350°F (175°C). Prepare a 9 ½ by 5 ½ inch loaf pan by lining the inside with nonstick foil, ensuring the foil extends over the edges to create “handles” for easy removal. This step is crucial for preventing sticking and simplifying the cooling and cutting process.
-
In a medium mixing bowl, combine the large egg, packed light brown sugar, kosher salt, baking soda, and vanilla extract. Using a hand-held mixer, beat these ingredients together until they are thoroughly blended and have developed a slightly foamy consistency, which usually takes about one minute. This aeration helps create a lighter texture. Next, add the unsweetened creamy peanut butter and continue beating until it is fully incorporated into the mixture. Finally, gently stir in the bittersweet chocolate chips (or chunks) and the lightly salted peanuts until they are evenly distributed throughout the batter.
-
Carefully scrape the entire batter mixture into the prepared loaf pan. Use a spatula or the back of a spoon to smooth the top, creating an even layer across the pan. This ensures uniform baking and a visually appealing final product.
-
Bake in the preheated oven for approximately 20-25 minutes. The squares are done when they appear set and the edges are lightly golden. The center should still be slightly soft, as they will continue to firm up as they cool. Once baked, remove the pan from the oven and allow the bars to cool completely in the pan on a wire rack. This is a critical step for proper setting. For an enhanced chewier texture, once cooled, lift the bars from the pan using the foil handles and place them in the refrigerator for a few hours to chill thoroughly. Once chilled, cut the large square into individual serving sizes.