Gluten-Free Chocolate Peanut Butter Graham Brownies
These gluten-free chocolate peanut butter graham brownies are divine! Totally decadent, with layers of fudgy chocolate, creamy peanut butter and chocolate honeygrams. Thick, fudgy, chewy, and slightly gooey.
Spray the 8x8 square baking pan with gluten-free non-stick cooking spray or line the baking pan with parchment paper and coat the bottom and sides with gluten-free nonstick cooking spray or butter.
In a large bowl, add melted butter, pure vanilla extract, granulated sugar and brown sugar and mix until fully combined.
Add in eggs one at a time and mix until fully combined.
In a medium-sized bowl combine gluten-free flour, xanthan gum (leave out if your flour already has it), cocoa powder, baking soda and salt and whisk together.
Slowly add the gluten-free flour mixture to the wet ingredients and mix until fully combined and smooth.
Add half of the brownie batter to 8x8 sized baking pan.
Spread a spoonful of peanut butter over the chocolate sided tops of the Schär chocolate honeygrams cookies.
Place the peanut butter covered Schär chocolate honeygrams on top of the brownie batter with the graham side down and the peanut butter side facing up.
Carefully spoon the rest of the brownie batter on top of the cookie layer. Smooth the batter with a spatula or the back of a spoon.
Drop 6 spoonfuls of peanut butter on top of the brownie batter in two rows of three.
Take a knife and drag it through the peanut butter and brownie batter to make a swirl pattern.
Cut two Schär chocolate honeygrams cookies into small pieces and sprinkle on top of the brownie batter.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out just barely clean. The sides of the brownies with start to pull away from the pan. Please watch your brownies because all ovens are different.
Remove brownies and allow to cool completely.
Mama says, "Please check all of your labels!"Disclosure: This recipe is sponsored by Schär. The opinions are my own.