Triple Chocolate Peanut Butter Layer Brownies
Triple Chocolate Peanut Butter Layer Brownies, a sweet that has textures and flavors in every bite. This gourmet treat, yielding 3 to 4 dozen brownies, mix unsweetened and bittersweet chocolate with the creamy, salty crunch of roasted peanuts and peanut butter. Made with gluten-conscious individuals, it joins brown rice flour, potato starch, and xanthan gum. From the early melting of chocolates to the final chocolate cloak, this recipe takes an active time of 25 minutes and a total creation time of 2 hours. Whether you're a seasoned baker or a chocolate-loving novice, these Triple Chocolate Peanut Butter Layer Brownies offer an experience that's devour.
- 1½ cup Unsalted Butter, softened, divided
- 3 ounces Unsweetened Chocolate, chopped
- 14 ounces Bittersweet Chocolate, chopped, divided
- 1½ cup Granulated Sugar
- 1½ teaspoon Pure Vanilla Extract, divided
- ¼ teaspoons Salt
- 4 Large Eggs
- ⅔ cups Brown Rice Flour
- ⅓ cups Potato Starch
- ½ teaspoons Xanthan Gum
- 1 cup Roasted Salted Peanuts, coarsely chopped
- 1 cup Chunky Commercial Peanut Butter (do not use natural)
- ¾ cups Confectioners’ Sugar
- 1 tablespoon Whole Milk
- Begin with the Basics:
Start by warming your oven to a snug 325°F. Take a 9 x 13-inch baking pan and line it with heavy-duty aluminum foil. Give the foil a light greasing.
- Chocolate Meltdown:
In a saucepan, gently melt together ¾ cup of butter with the unsweetened and half the bittersweet chocolate over a flame. Stir them. Once done, pull it off the heat and let it cool for 5 to 7 minutes.
- Whisking Wonders:
Into this cooled chocolate marvel, whisk in the granulated sugar, a teaspoon of vanilla, and a hint of salt, followed by the eggs, one by one. Gradually whisk in the rice flour, potato starch, and xanthan gum. Fold in the coarsely chopped peanuts and spread into your prepared pan.
- Baking Brilliance:
Slide your pan into the oven and bake for 30 minutes, or until a toothpick whispers tales of crumbs. Let the brownie base cool completely in its pan, resting on a cooling rack.
- Peanut Butter Cloud:
In a bowl, blend the peanut butter with 4 tablespoons of butter, starting with your mixer then rising to a high. Into this fluff, beat in the confectioners’ sugar, milk, and the remaining vanilla, transforming it. Gently spread this layer over your cooled brownies and let it chill in the refrigerator for 1 hour to set.
- Chocolate Cloak:
Melt the remaining chocolate and butter together over a low heat. Spoon this mixture over the peanut butter layer.
- The Final Chill:
Cover the brownies lightly with plastic wrap and chill in the fridge for at least an hour.
- Serve with Love:
Lift the brownies from the pan using the foil's wings. Cut them into pieces and let them warm in room temperature.
