Gluten-Free Buckeye Brownies

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.

Gluten-Free Buckeye Brownies

Two years ago: General Tso’s Chicken

GLUTEN-FREE BUCKEYE BROWNIES

Makes 24 bars

Ingredients:

BROWNIES

1/3 cup cornstarch, spooned and leveled

1/4 cup unsweetened cocoa powder

1/2 tsp salt

6 Tbsp unsalted butter, cut into pieces

12 oz. semisweet chocolate chips

3/4 cup sugar

1 tsp vanilla extract

3 eggs

3/4 cup chopped peanuts

PEANUT BUTTER LAYER

1 (14 oz.) can sweetened condensed milk

1/2 cup creamy peanut butter

Directions:

  1. 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.
  2. In a medium bowl, whisk together cornstarch, cocoa, cinnamon, and salt.
  3. 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.
  4. 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.
  5. Spread half the batter into pan and smooth top.
  6. In a medium bowl combine peanut butter and sweetened condensed milk with whisk. Pour mixture over brownie batter.
  7. Drop the remaining brownie batter in 8 dollops over peanut butter layer in the pan. Swirl in with a knife or spatula.
  8. 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.
  9. 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.

Source: Adapted from Martha Stewart and Sweet Pea’s Kitchen.

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