These gluten free peanut brownies are a rich chocolate biscuit studded with crunchy peanuts. The perfect baking tin filler or after school snack with a big ol’ glass of milk.
Heat oven to 180℃ and line 2 - 3 baking trays with baking paper.
Sift the gluten free flour, cocoa, xanthan gum and baking powder together into a bowl and whisk to combine well.
In a large bowl, beat the butter and sugar together with an electric mixer until creamy and lightened in colour. Add the egg and beat until combined.
Add the combined dry ingredients in several additions, mixing between each addition. Mix in the last addition by hand using a wooden spoon or a spatula, as the dough will become too thick for the mixer.
Stir in the peanuts until well distributed. Chill the dough in the fridge for 10 minutes or so.
Roll tablespoonfuls of the dough into balls and arrange on the trays, leaving room for spreading. Flatten each ball with a fork in a criss-cross pattern, or simply flatten them with the palm of your hand.
Bake for 12-14 minutes. 12 minutes should give you biscuits that are softer in the middle and crunchy on the edges, 14 should give you biscuits that are crunchy all over, but exact timings will vary based on your oven.
Allow the biscuits to cool on the trays until firm enough to handle, then move them to a wire rack to finish cooling.
Store the peanut brownies in an airtight container.
Notes
Peanuts:
You can use raw or roasted peanuts in this recipe. I used roasted salted peanuts because I like the salt with the sweet biscuit. But you can also use plain roasted peanuts with the skin removed, or blanched peanuts. Blanched peanuts don't have as strong a peanut flavour, but you can roast them first if you like.
Butter:
You can use salted or unsalted butter in this recipe. If you use salted peanuts, make sure you use unsalted butter or your biscuits will be too salty. Alternatively, you can rinse the salted peanuts in a sieve under running water to wash some of the salt off. Dry the peanuts on paper towels before adding them to the biscuit dough.
Flour:
I use my favourite gluten-free flour blend to make these biscuits, but you can use your own favourite GF flour.If you’re using a pre-made gluten-free flour blend that contains a gum ingredient (usually listed as xanthan gum, guar gum or "thickener" in the ingredients on the packet) then you can omit the xanthan gum from this recipe.
Enjoyed this recipe?Tag @gfkiwifavourites on Facebook or Instagram, and hashtag #gfkiwifavourites on Instagram ❤ It makes my day to see what you've been making!