Thursday, September 5, 2013

Peanut Butter Brownie Cookie Bars (Gluten Free, Grain Free, Sweetened with Honey, and made with Grass-fed Butter)



This decadent, rich, delicious recipe is a blend of a few of my favorite recipes. You may already know about my Peanut Butter Layer Bars  which consist of a baked cookie crust and a rich peanut butter icing that chills on top. Those got me thinking about making my Brownie Pie, a super dark chocolate brownie made with cocoa and baked in a pie crust. But I really prefer this Brownie recipe as it's a little fudgier; and who in this world doesn't like peanut butter icing on top of brownies on top of a crust that you can pick up with your fingers.  I mean who!?
I made them for our guys who came over and drank a lot of beer- they were maybe a little too rich for that occasion and you can see how I didn't exactly style them.  But then Chris and I happily ate the leftovers with tea, vanilla ice cream and today I ate a piece with sliced banana.  Really can't go wrong here!


Peanut Butter Brownie Bars
Gluten Free, Grain Free, Sweetened with Honey, and made with Grass-fed Butter

Cookie Crust Layer
2 C blanched almond flour
1/4 cup melted butter
1/4 C honey
1/4 tsp salt

Brownie Filling
4 squares unsweetened bakers chocolate
3/4 C butter
1 C honey
3 eggs
1 tsp vanilla
2 1/2 C blanched almond flour
1/2 tsp salt

Peanut Butter Icing
1/2 C melted butter
1 C salted peanut butter- plain or crunchy
1 tsp vanilla
1/2 tsp salt
3/4 C honey

Preheat the oven to 350
In a pot on the stove over low heat, combine the unsweetened bakers chocolate, butter, honey and vanilla and stir until melted.
Remove from the heat and let cool

Next, mix the cookie crust in a square glass baking dish- no need to butter first or even use a separate mixing bowl
Once mixed well, pat down evenly with a spatula or clean hands
Prick a few times with a fork to keep the crust from bubbling up
Bake 10 minutes and remove from the oven

In a separate small bowl, whisk the eggs, then slowly pour and whisk into the cooled chocolate mixture
Mix well, then add the blanched almond flour and salt and mix until combined
Pour this over the baked cookie crust
Return to the oven and bake and additional 25 minutes until the brownie batter looks cooked, the top looks slightly dry and the center does not jiggle too much.  Be careful not to overcook or burn.

Next mix the Peanut Butter icing
Using a single microwaveable bowl, combine the butter, peanut butter, vanilla, salt and honey and heat a few seconds until melted, then mix and repeat until smooth and combined.
Pour this over the brownie top once it has cooled a bit
Then cover with plastic wrap and chill for a couple of hours so the brownies can be sliced
I think I prefer to eat these at room temp- but they are also great chilled because they're a little more solid like fudge.




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