Not all brownies are created equal.  Some are cake-like, others are thick and fudgey, still others are ooey, gooey chocolatey squares of molten chocolate.  Which ever camp you fall into we can all agree (hopefully) that brownies basically rock!

This weekend I was playing around with my go to brownie recipe.  I wanted to tweak it a bit by adding a layer of peanut butter goodness.  I also wanted to switch up the texture.  If I had to choose a brownie camp, it would have to be the thick and fudgey camp.  However, my goal here was to create a gooey brownie.  Well, I succeeded.

These brownies are very dense and gooey.  After allowing the brownies to cool in the pan for 30 minutes, I removed them, cut them, then popped them in the refrigerator to chill.  Taking the extra step of chilling created a unique treat, one that I really loved.  You can certainly opt to eat these warm or at room temperature, but I would suggest allowing the brownies to set for at least 30-60 minutes before serving.

Oh, and one more thing…how about that crust?  A crackly crust is a must for me.  This recipe delivers!

 

1 & 1/2 cups aquafaba (reserved liquid from garbanzo beans – about 2 cans)
1 stick, 8 tablespoons salted butter
1 & 1/2 cups milk chocolate chips
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1 & 1/2 cups gluten free flour blend with xanthan gum (I used Bob’s 1 to 1)
2 teaspoons double action baking powder

Filling:

1/2 cup all natural, no sugar added creamy peanut butter
1 tablespoon powdered sugar
1 tablespoon gluten free flour blend

Preheat the oven to 350 degrees.

Line an 8″ x 8″ glass baking dish with enough parchment paper to overhang two opposing sides by 1″.  Set aside.

Drain the liquid from 2 cans of garbanzo beans.  You should have approximately
1 & 1/2 cups.  Place the liquid into a saucepan.  Bring to a boil.  Reduce to a simmer and allow to reduce to 1/2 cup.  Adjust temperature as needed.  Stir occasionally.

Turn off heat.

Add in the stick of butter into the hot aquafaba.  Stir until melted.

Add in the chocolate chips stirring until completely melted.

Stir in the granulated sugar and cocoa powder.

Sift together the flour and baking powder.  Gradually add the dry mixture into the wet, folding together until just mixed.

Spread half of the mixture into the prepared baking dish.

In a small bowl stir together the peanut butter, powdered sugar, and 1 tablespoon flour until mixed.   I prefer to used all natural, unsweetened peanut butter…the kind that requires stirring.

Place small dollops of the peanut butter mixture onto the top of the brownie layer.  Very gently spread the peanut butter to cover the surface.

Top with the remaining brownie mixture and carefully spread to cover.

Bake for 30 minutes.

Remove from the oven and allow to cool for 30-60 minutes before removing from the pan and cutting.

I find that these brownies are best eaten completely cooled and actually slightly chilled in the fridge.

 

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