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Gluten-Free Buckeye Brownies
Ingredients
  • subheading: Brownies:
  • ⅓ cup Dutch-processed cocoa (I use Saco dutch/natural blend
  • ½ cup plus 2 tablespoons boiling water
  • 2 oz. unsweetened chocolate, finely chopped (I use Baker’s squares)
  • 4 tablespoons (½ stick) unsalted butter, melted
  • ½ cup plus 2 tablespoons oil (I usually use corn or canola)
  • 2 large eggs
  • 2 large egg yolks
  • 2 teaspoons pure vanilla extract
  • 2½ cups (17½ ounces) sugar
  • 1¾ cups good quality all-purpose gluten-free flour blend*
  • ½ tsp.xanthan gum
  • ¾ teaspoon table salt
  • subheading: Peanut Butter Layer:
  • ¾ cup creamy peanut butter (I used Jif Natural)
  • ½ cup unsalted butter
  • ⅛ tsp. salt
  • 2 ¼ cup powdered sugar
  • 2 Tbsp. half & half or whole milk
  • 1 tsp. vanilla extract
  • subheading: Chocolate Peanut Butter Glaze:
  • 1 ½ cups semi-sweet chocolate chips
  • ⅓ cup creamy peanut butter (I used Jif Natural)
Steps
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