I'd like to say I have a picture of these. I was actually thinking there would be some left. I even thought I'd just take a picture of the empty pan as a joke! But I cannot!
Today was our homeschool co-op's field day (which was a monumental blast, by the way). I took these brownies, thinking, "ya know, everyone's bringing treats I can't have, I'm gonna bring myself something yummy." WELL, they were a hit. One person I've met a few times was recently diagnosed as well and was ecstatic to know there was a treat she could eat! I had several others ask about "gluten free", which was an encouragement to me. I always feel odd man out, and this makes me feel sometimes Iike I have a bullseye on my head. Well, today, I actually felt like the "in crowd". No one looked at me strange at all!
Even the kids liked them. And, when I went to get my pan, it was EMPTY. NO CRUMBS, NO NOTHING. Didn't even look like I had put anything in there.
So, I promised I'd post the recipe, and here it is. It is an adaptation of the gluten-free peanut butter cookie recipe that floats around out there. This was recently posted on the Celiac.com Forum, of course, I tweaked it! :D
Over-the-top Peanut Butter Brownies
2 cups peanut butter (1 16 oz jar, I used natural pb)
2 cups sugar
2 teaspoons vanilla
2 tablespoons maple syrup (optional, makes them a little "gooey")
1 12 oz package milk chocolate chips
In a mixing bowl, with mixer set on medium (or use a hand mixer, I would not try this one by hand) mix peanut butter, sugar, eggs and vanilla. While beating add in the maple syrup. Beat very well.
Pour into a greased 13 X 9" pan.
Bake at 350 for 30 minutes - oven's can vary, so I check after 30 minutes, then check every 5 minutes until "done" to your liking. Mine ended up taking a total of 45 minutes....but start watching after 30, just so they don't get over done.
IMMEDIATELY AFTER taking the pan out of the oven, sprinkle the chips on top. Cover lightly with foil or something to hold the heat in a little. After about 5 minutes, the chips should be melted enough that you can spread like frosting.
I do recommending allowing them to cool completely before trying to cut and serve. I store them in the refridgerator.
:) I hope you like it! When I make them again, I'll come back and add a photo! :D