For some reason, pizza or any food with red sauce and garlic, is a really good precursor to chocolate. So, I was in a nurturing sort of mood today and decided to try out some gluten free brownies. I just took my Better Homes and Gardens recipe and added some gluten free flours and changed the proportions appropriately and voila, chocolate for dessert after pizza. These came out really good. They have an awesome texture and they’re really fudgy. Baking hint: I like to use pyrex bakeware for baking gluten free stuff because I found that things overcook on the bottom before the middle bakes otherwise. Hope you like these. Enjoy!
1 Cup Butter
4 Squares Unsweetened Chocolate
2 Cups Brown Sugar
2 Tsps. Vanilla
1 Cup Sorghum Flour
½ Cup Brown Rice Flour
6 Medium Sized Peanut Butter Cups, broken into chunks
Preheat oven to 375º (350º convection bake). Spray an 8×12 baking dish with cooking spray and set aside. In a microwave safe dish, heat the butter and chocolate together for minute. Stir, and heat for 30 seconds at a time until chocolate is almost completely melted. Pour chocolate in a large mixing bowl and let cool until slightly warmer than room temperature. Add in eggs, vanilla, and flours. Mix thoroughly for about a minute. Scape into prepared pan. Press the peanut butter cups lightly into the batter. Bake in preheated oven on middle shelf for about 30-45 minutes until a toothpick inserted comes out mostly clean. Allow to cool before cutting.