Rich in peanut butter spice, these super chewy blonde brownies are made without any dairy or cereals and they’re naturally gluten free.
These fantastically simple, fudgy and chewy brownies are a great rice-free alternative to our classic gluten free peanut butter brownies. They’re made with peanut butter, dark-brown sugar, eggs, and finely ground blanched almond flour plus a few cases optional chocolate chips.
Baking with seed butter like peanut butter and Nutella
I love baking with seed butter in general, and my favorites tend to be peanut butter and Nutella, the chocolate hazelnut spread. Whenever I publicize a recipe that uses peanut butter, I’m asked if you can use Nutella, which is peanut-free.
Whenever I produce a recipe that uses Nutella, I’m asked if you can use another seed butter, like peanut butter. But they’re sadly only not interchangeable in that way, but I hadn’t figured out quite why–until now.
Nothing represents the difference between baking with peanut butter( or almond butter) and baking with Nutella better than a comparing of this recipe for 4 ingredient peanut butter brownies with our 3 ingredient Nutella brownies.
Baking with peanut butter
I ever roast with “no-stir peanut butter,” which merely means that it’s the kind that doesn’t need to be budged after opening. It normally has some petroleum and some sugar added to it, which creates a perfectly melded, emulsified nut butter.
The drippy kind of natural peanut butter, which contains merely peanuts and salt, is much trickier to use in baking. But even the less unadulterated , no-stir peanut butter mixtures are mostly peanuts( unlike Nutella–scroll down for that discussion ).
Peanut butter is a great substitute for flour, often, like in our flourless chocolate peanut butter muffins, which are rich and flavorful, but still have a illuminated and tender morsel like a proper muffin.
Peanut butter is also the basi of classic flourless peanut butter cookies, which have no flour of various kinds, but there has that snappy outside and chewy inside that some of the best cookies have. They’re even become with similar ingredients to these 4 ingredient peanut butter brownies( sugar, eggs, peanut butter, with a bit of broiling pulverization ).
The main difference between these other peanut butter recipes and this brownie recipe is the addition here of finely ground, blanched almond flour. It composes that fudgy, chewy texture of the best brownies.
Baking with Nutella
Nutella has nothing short of a faith preceding. I had never even heard of it until I spent a semester in Spain when I was in my junior time of college. I received youths devouring it spread on toast for breakfast, and was somehow altogether confused by it when they illustrated it to me.
Nutella is a great peanut-free alternative for households where someone is allergic to peanuts and tree nuts. It’s not at all the same as peanut butter, though.
I developed this recipe when, out of curiosity, I tried ousting the Nutella in some of our simplest Nutella recipes, like our 3 ingredient Nutella cookies, with peanut butter 1 for 1. I had a feeling that it wouldn’t work, but I had been asked so many times over the years I only had to try it.
Even though the recipe had not yet been lent oil, the natural oils in the peanut butter revealed out during baking and essentially the cookies and brownies fried in their own oil. The answer was a greasy, dense and sadly inedible mess.
Hazelnuts are not that different than peanuts or almonds in broiling, so why the striking gap? Well, I lastly realized that the first ingredient in Nutella is sugar.
Sugar isn’t just for sweetening baked goods. It’s a tenderizer, extremely, which is why low-fat broiled goods often have so much better carbohydrate. So by compounding sugar( brown carbohydrate in this recipe) with peanut butter, we’re able to simulated the behavior of Nutella in this recipe–and probably in other recipes that are developed with Nutella instead of another seed butter.
Ingredients and substitutions
Egg-free: There are 3 eggs in this recipe, and the recipe itself merely contains 4 indispensable ingredients. I’m afraid you can’t meet these egg-free.
Peanuts: In plaza of peanut butter, almond or cashew butter would probably operate really well( and have a more neutral spice profile, establishing these more like blondies than peanut butter brownies ). The part schedule specifies “no-stir” peanut butter, which is the type of peanut butter that is fully integrated the moment you open the jar, with no need to stir.
Almond flour: Be sure you are using blanched almond flour , not almond meal which is more coarsely ground and made from almonds that still have their barks intact. I like Honeyville brand almond flour or almond flour from nuts.com.
You can actually make this recipe with oat flour in place of almond flour. Just grind verified gluten free old fashioned rolled oats in a blender until a smooth pulverization figures. I find that a blender acts better than a food processor for grinding oats. You could also try using finely ground hazelnut flour.
Chocolate Chips: You can leave out the chocolate chippings wholly, or replace them with another type of chip or even chopped nuts. White chocolate chippings would be excellent.
Sugar: Swerve brand non-sugar sweeteners makes a brown sugar variety. Swerve and two alternatives carbohydrates do have often been baking to baked goods, so you might need to add a bit of milk or sea to contact the desired consistency in the raw batter.