Peanut Butter Chocolate Chip Brownies
Decadent and delicious, Anne Colagioia's Peanut Butter Chocolate Chip Brownie recipe is gluten free dessert perfection. Made with GF Bisquick, your whole family will love this moist and rich treat. They're a great go-to idea for any get-together or special occasion!
Notes
If you’re not following a gluten free diet, you can either substitute regular Bisquick or use 1 cup of all purpose mixed with 1 teaspoon baking powder and 1/2 teaspoon baking soda.
For more gluten free recipes from Anne, be sure to check out her Featured Foodies profile page.
To see exactly how Anne makes this kid friendly baking idea, watch this video recipe:
Preparation Time10 min
Cooking Time35 min
Ingredients
- 6 tablespoons butter, melted
- 3/4 cup brown sugar, firmly packed
- 1/4 cup granulated sugar
- 3/4 cup peanut butter
- 2 eggs
- 1 teaspoon vanilla
- 1 cup gluten free Bisquick
- 1 cup chocolate chips (or peanut butter chips or a mixture of both)
- 2 additional tablespoons of chocolate chips to sprinkle on top
Instructions
-
Preheat the oven to 350 degrees F (or 175 degrees C) and grease an 8x8, 9x9 or 7x11 inch pan and line the bottom with parchment.
-
In a large bowl mix the butter and both sugars together until well combined. Add the peanut butter and continue mixing. Once the peanut butter is well incorporated beat in the egg and vanilla.
-
Add the Bisquick, switch to a rubber spatula and stir the wet and dry ingredients together until everything is well incorporated then stir in the chips until they’re well dispersed.
-
Spread the batter evenly along the bottom being careful not to disturb the parchment paper.
-
Scatter the reserved chips evenly over the top and bake for 30 to 35 minutes or until the brownies are a deep golden color and a toothpick inserted comes out clean.
-
Let the brownies cool completely then refrigerate them to solidify even further and make them sturdier for slicing. Use a serrated knife to slice them into whatever size you’d like.
