My chocolate cake was gone, and the urge to bake hit me again. This time I decided to make tons of brownies so that I could freeze some for after the new baby comes. I adapted the first brownie recipe from my Colorado Collage cookbook. The ingredient that makes these brownies so special is the cinnamon!
CHOCOLATE PEANUT BUTTER BROWNIES
1/4 cup sorghum flour
1/4 cup tapioca flour
1/2 cup rice flour, plus one tablespoon reserved
1/4 teaspoon baking powder
1/4 teaspoon xanthan gum
1/2 teaspoon salt
3/4 cup butter (1.5 sticks)
3 oz. unsweetened chocolate, finely chopped
1 1/3 cups brown sugar firmly packed
1 1/2 teaspoons vanilla
3/4 cup creamy peanut butter
1/4 cup granulated sugar
1/4 teaspoon cinnamon
6 tablespoons whipping cream (orig. recipe called for half-and-half, use what you have!)
Preheat the oven to 350 degrees. Butter a 9x13x2 baking dish. In a small bowl, sift the flours together well. Add the xanthan gum, baking powder, and salt and whisk well. In a med. saucepan, melt butter and chopped unsweetened chocolate over very low heat, stirring until smooth. Remove from heat. In a large bowl, whisk together the eggs, brown sugar, and vanilla. Stir in the melted chocolate. Gradually add the flour mixture until combined. Pour into a greased 9x13x2 pan.
In your stand mixer (or with an electric mixer), combine the peanut butter, sugar, cinnamon, whipping cream, and remaining tablespoon of rice flour. Drop the mixture by spoonfuls on top of the brownie mixture. Using a knife, drag the peanut butter mixture over the surface to marbleize brownies. Bake for 25 minutes. Cool before cutting!
Makes about 24 brownies. I would suggest freezing some!