For today’s PB+C Saturday, I am sharing a gluten-free brownie that you would never have guessed was gluten-free upon the first bite. Instead of using flour substitutes, these brownies are made with cornstarch. This produces the most amazing, fudgy brownies and as a bonus there’s a layer of peanut butter in the middle! Just like the state favorite buckeye truffle candy.
After four weeks of easy games, it’s time for a real test against our own B1G conference with Wisconsin today. It’s hard to tell this early who is good and who is not, so I am really excited to see how it plays out, along with the rest of the season of course.
Two years ago: General Tso’s Chicken
GLUTEN-FREE BUCKEYE BROWNIES
Makes 24 bars
1/3 cup cornstarch, spooned and leveled
1/4 cup unsweetened cocoa powder
1/2 tsp salt
6 Tbsp unsalted butter, but into pieces
12 oz. semisweet chocolate chips
3/4 cup sugar
1 tsp vanilla extract
3/4 cup chopped peanuts
PEANUT BUTTER LAYER
1 (14 oz.) can sweetened condensed milk
1/2 cup creamy peanut butter
- Preheat oven to 350 degrees. Lightly grease a 9×13-inch baking pan and line with parchment paper, leaving a 2-inch overhang on all sides. Lightly grease the parchment paper.
- In a medium bowl, whisk together cornstarch, cocoa, cinnamon, and salt.
- In a large microwave-safe bowl, microwave butter and chocolate in 30-second increments, stirring each time, until melted and smooth, about 2 minutes. Stir in sugar and vanilla. Stir in eggs, one at a time, until combined.
- Add cornstarch mixture and whisk vigorously until mixture is smooth and begins to pull away from side of bowl, about 2 minutes. Stir in peanuts.
- Spread half the batter into pan and smooth top.
- In a medium bowl combine peanut butter and sweetened condensed milk with whisk. Pour mixture over brownie batter.
- Drop the remaining brownie batter in 8 dollops over peanut butter layer in the pan. Swirl in with a knife or spatula.
- Bake 30 to 35 minutes, turning halfway, or until a toothpick comes out with just a few moist crumbs attached. Transfer pan to wire rack and cool 1.5 hours.
- Using parchment overhang, lift brownies from pan. Return brownies to wire rack and let cool completely, about 1 hour. Cut into approximately 2-inch squares and serve.