This recipe contains peanut butter!(I do think that sunbutter or another peanut butter substitute would work well, but that hasn’t been fully tested as of yet)
A friend of mine linked me to a similar recipe, and I’ve adapted a bit and made it safe for our allergies. This is delicious, and much less work than one would think. I’ve been craving Reese’s Peanut Butter Cups for years now, and this hits the spot. It’s also a great recipe to use to wow friends who think that folks with dietary restrictions don’t eat well!
This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, tree nut free, fish free, shellfish free, and vegetarian recipe. Unfortunately, my brownie recipe doesn’t work well without eggs, so this is not vegan or egg-free.
In medium bowl, beat filling ingredients with electric mixer on medium speed until smooth and creamy. Spread the peanut butter mix evenly over the cooled brownies.
In small bowl, microwave the topping ingredients for 60 seconds; stir well with a whisk until smooth. You may need to microwave an additional 30 seconds if your chocolate was cold (we keep chocolate chips in the freezer so they don’t melt)
Spread gently and evenly over peanut butter filling. Refrigerate about 30 minutes or until set.
Cut into 1-2 inch cubes, and serve to much applause.
This recipe is fine on a counter unless the weather is hot, in which case I suggest refrigerating. So, they were fine on the counter for most of the 2009 “summer” in New England!