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
3 eggs
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!)
Directions:
Preheat the oven to 350 degrees. Butter a 9×13x2 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 9×13x2 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!
Posted on April 26th, 2007 by Natalie
Filed under: Holidays, Baked Goods, Desserts, Gluten Free, Celiac
I can’t wait to try these brownie recipes. I love that you are going to town with the recipes and keeping them all organized. It is easy to come back later to find it again. I love the idea of peanut butter in brownies. This sounds perfect.
I love your blog!!! I have been stopping by a lot lately. Our meals were getting boring. I signed up for notification of your new posts. I love that feature! I started gf/cf a month before delivering our fourth. We have kept him gf/cf since then, with only a few ‘accidents.’ I started it all because of our oldest. I’d planned on having a gluten and casein-laden feast (involving a pizza and 1/2 gal. of ice cream to myself) as soon as that baby I was expecting was totally weaned. Now, 2 1/2 years later, (still nursing) I have come to realize *I* have a problem with dairy! ‘ack!’ (i fell-well, stepped off the ‘wagon’ 3 times now, (dairy) total. The 2nd was about 1 1/2 yrs after the 1st incident. i was floored the next morning by a huge sinus headache, which suddenly went away by the next afternoon.) I am actually not all that devastated, as I discovered gf/cf chocolate chips and Turtle Mountain’s dairy free products w/some gf!
So, I am now wondering if you have any ideas for the above brownie recipe to replace the whipping cream. ?
Amy J-
Thanks for commenting. Great job on the nursing! I have not stopped nursing since my first one was born. And As far as the whipping cream goes, try using 4 tablespoons of dairy alternative(i.e. soy milk or rice milk) and 2 tablespoons of melted margarine or canola oil. Let me know how it turns out. I am working on a substitutions page, but with two boys under two it takes a little longer than it should