This post is sponsored by Bob’s Red Mill
These chocolate peanut butter brownies are mind-blowingly good and incredibly easy to make thanks to Bob’s Red Mill. I partnered with BRM on this recipe to make both gluten-free and egg-free brownies without sacrificing an ounce of flavor. Picture a brownie baked with chocolate chunks, topped with a rich layer of chocolate ganache and drizzle of peanut butter. And trust me, if I can bake this with ease, YOU can bake this with ease (I got a lot of swag but I’m not really a baker).
I was inspired to make this recipe because my nephew, Jack has a severe egg allergy. My family has always trusted Bob’s Red Mill Gluten Free Egg Replacer in all sorts of baked goods. My sister has tried just about everything and swears BRM egg replacer works the best.
I prepared these brownies using both BRM Gluten Free Egg Replacer and their Grain Free Brownie Mix—needless to say I and was blown away by how much they taste like the ‘real thing’. Bob’s Red Mill can be easily found at your local grocery store and they always use quality whole grains to satisfy all vegan, paleo, and gluten-free friendly cooking and baking needs. Just another reason my family loves and trusts the brand!
The chocolate ganache is what really sets this recipe apart. It adds a chocolate frosting-like layer that takes your tastebuds to another dimension. The ganache paired with the peanut butter swirl makes this a rich brownie with a lot of character. My ganache is made with almost equal parts heavy cream and chocolate chips. A little heavier on the chips makes the ganache just thick enough to be rich but still easily pourable.
Ganache is really easy to make as all you need to do is bring cream to a quick simmer (not boil), remove from the heat, and immediately stir in chocolate chips until they’re fully melted and smooth. The recipe yields about 1 cup of ganache but I probably only used about half on the brownies. Always let ganache cool before topping brownies.
Peanut Butter Swirl
The peanut butter swirl is made with peanut butter and water. I used natural peanut butter so water was really the only way to really thin it out. Some peanut butter can be microwaved in 10-15 second intervals and will melt to a form you can easily drizzle. This did not work for me so just keep that in mind if you run into the same problem
My tip to you is to start with a few tablespoons of peanut butter and add water a few tablespoons at a time until it’s thin enough to easily drizzle. Even with water, it will still have a lot of nice peanut butter flavor!
Baking Brownies with Egg Replacer
I’ve experimented with these chocolate peanut butter brownies a few times and found that egg replacer tends to behave a little differently than fresh eggs. I can confirm this recipe tastes and works great with BRM’s egg replacer, however, I did cut down on the brownie mix’s suggested oil amount by a 1/4 cup. This makes for brownies that were nice and dense and slightly fudgy without being oily. Just something to keep in mind if you’re making egg-free brownies.
You can of course follow this basic recipe with any brownie mix, but you can never go wrong with Bob’s Red Mill.
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Easy and delicious chocolate peanut butter brownies baked with chocolate chips and topped with a rich layer of chocolate ganache and drizzle of peanut butter.
- 1 package BRM Grain Free Brownie Mix
- BRM Gluten Free Egg Replacer (or 3 eggs)
- 3/4 cup vegetable oil (see note below)
- 1/4 cup semi-sweet chocolate chips
- 1/2 cup heavy cream or whipping cream
- 2/3 cup semi-sweet chocolate chips
Peanut Butter Swirl
- 2 heaping tablespoons peanut butter (I used natural)
- 2–3 tablespoons water (or until thin enough to drizzle)
- Preheat oven to 350°F. Prepare brownies according to the recipe on the package (I also added chocolate chips to the mix). If using BRM Gluten Free Egg Replacer, I would use 1/2 cup oil instead of 3/4 cup.
- Mix brownie batter well and spread into an 8×8 baking dish lined with parchment paper for easy removal for cutting. Bake brownies for 22-25 minutes. Remove from the oven and let cool for at least 30 minutes before adding ganache.
- For the ganache: In a small saucepan on medium-high heat, bring cream to a slight simmer and immediately remove from the heat. Do not boil. Add the chocolate chips and stir until fully mixed in and completely smooth. Let cool until just warm to the touch and then pour over brownies to form a uniform 1/4-1/2 inch thick chocolate layer. Use a spoon to spread.
- For the peanut butter swirl: Add peanut butter to a small bowl. Add water, 1-2 tablespoons at a time, until thin enough to drizzle. Stir well in between each water addition to ensure it’s fully mixed. You don’t want the consistency too thin, but just thin enough to easily drizzle over the ganache. Use a spoon to drizzle as much peanut butter as you’d like.
- Place brownies in the fridge and let set for 30 minutes before cutting.
I used natural peanut butter so water was really the only way to thin it out. Some peanut butter can be microwaved in 10-15 second intervals and will melt to a form you can easily drizzle. This did not work for me so just keep that in mind if you run into the same problem.
Egg replacer tends to behave a little differently than fresh eggs. I cut down on the oil by a 1/4 cup than what was suggested on the BRM brownie mix package. This makes for brownies that were nice and dense without being oily. Just something to keep in mind if you make egg-free brownies.
- Serving Size: 1 brownie
- Calories: 208
- Sugar: 10.4g
- Sodium: 85mg
- Fat: 14.6g
- Saturated Fat: 2.8g
- Carbohydrates: 16.9g
- Fiber: 2.4g
- Protein: 3g
- Cholesterol: 3mg
Keywords: egg free brownies, gluten free brownies, peanut butter brownies, brownies with chocolate ganache