8 Tablespoon Butter Cut In Small Pieces – Plus More For The Pan
2 oz. Unsweetened Chocolate, Coarsely Chopped – I Like Dark Chocolate
4 oz. Semi Sweet Chocolate , Coarsely Chopped
2/3 Cup Gluten Free Flour – I Use Presidents Choice
1/2 Teaspoon Salt
3/4 Cup Raw Sugar
3 Large Eggs
2 Teaspoons Pure Vanilla Extract
4 Tablespoon Unsalted Butter, Melted
1/2 Cup Confectioners Sugar
3/4 Cup Smooth Peanut Butter
1/4 Teaspoon Salt
1/2 Teaspoon Pure Vanilla Extract
Preheat oven to 325 degrees Fahrenheit.
Line an 8×8 inch square baking pan with foil or parchment, allowing 2 inch overhang over sides.
Butter the lining and set pan aside.
Put butter and chocolates in a heat proof medium bowl set over a pan of simmering water, stir until melted .
Let cool slightly.
Whisk together flour, baking powder and salt in a separate bowl, set aside.
Whisk raw sugar into chocolate mixture then add eggs and whisk until mixture is smooth.
Stir in vanilla.
Add flour mixture, stir until well incorporated.
Stir together butter, confectioners sugar, peanut butter, salt and vanilla in a small bowl until smooth.
Pour one-third of the batter into prepared pan spreading evenly with spatula.
Place dollops of the filling, about 1 tablespoon each, about 1 inch apart over the batter.
Drizzle rest of brownie batter over the top- gently spread to fill pan.
Place dollops of remaining filling on top.
Using a butter knife, gently stir the filling into the batter, run your knife lengthwise and crosswise through the layers.
Bake until cake tester comes out clean about 45 minutes.
Let cool slightly in the pan, about15 minutes.
Lift out brownies and let them cool completely on a wire rack, before cutting into squares.
Yield: 9 large or 16 small squares