Gluten Free Brownies with Peanut Butter Mousse

 

As I was going back and looking through my recipe box last week, I realized this is the first time I’ve EVER shared a brownie recipe on this blog! Not one single fudgey, chocolatey, gooey brownie! Well, that certainly needed to change.

I think we can all agree— brownies are the BEST! They’re so easy to make, just mix the batter together in one bowl, pour it in a big baking dish, bake, and eat! No rolling, no chilling, no rising, no cookie-cutting required. Now that’s a dessert I can get behind.

But I’ll apologize in advance, I didn’t make your typical brownie today (figures).

 

Gluten Free Brownies with Peanut Butter Mousse // pumpkin & peanut butter

 

I made Teff Flour Brownies!!!!

Cue awkward silence. 

Teff flour??? I know what you’re thinking. What the heck is teff flour?

I’ll admit, I thought the same thing when I first stumbled upon it on Bob’s Red Mill’s website a few months ago. Let me explain it in the simplest way possible: Have you ever been to an Ethiopian restaurant before? Have they served your that roll of spongey bread (called injera) that you use essentially as your utensil, scooping and dipping it into all the spreads and dishes? That, my friends, is what teff flour is typically used for.

Let’s talk details: Teff flour a whole grain, gluten-free flour packed with iron and fiber and is a great sugar stabilizer! It’s typically found in breads, like injera, but can be used for loads of foods like baked goods, pancakes, cereal, and snack bars. Which is how we’re using it today!

PS: This month, I’ve been featuring lots of gluten free substitutions and alternatives as a part of my “gluten balance” month (check out my first post here for more details about this month of gluten-free goodies).

 

Gluten Free Brownies with Peanut Butter Mousse // pumpkin & peanut butter

 

So I took your typical brownie recipe andddddd I essentially threw it in the trash because this recipe is NOTHING like any kind of brownie I’ve made before. We’ve replaced your traditional white flour with, you guessed it, teff flour. We’ve replaced the loads of butter with my favorite coconut oil and I cut the sugar A LOT and replaced it with coconut sugar. Oh and I added LOTS of dark chocolate chips, but what else is new.

I’ll admit, I was really nervous the first time I tested this recipe, but I was blown away with the result! These brownies turned out to be a beautiful mix of cakey and fudgey, with the perfect pop of sweetness from the coconut sugar and dark chocolate chips. I knew I had to take these babies a step further, so I frosted them with a uber thick layer of dairy-free Peanut Butter Mousse (made from coconut cream). I LOVE this peanut butter mousse because it almost tastes like you topped your brownie with peanut butter ice cream!

Now, there’s a few things to note about this mousse— since it’s made out of coconut cream, you need to keep it chilled. The first time I tried this recipe, I tried to frost my brownies before they were COMPLETELY cooled and that was an epic fail (I’m the most impatient baker EVER). Picture drippy peanut butter mousse mess all over my kitchen. Definitely delicious, but not so pretty.

The second time I tested these, I cooled my brownies completely and actually stuck them in the fridge to chill before frosting them. Perfection! After you frost the brownies, you must eat them immediately (I know, thats going to be really tough for you) or stick them in the fridge (or freezer), or you’ll end up with that same pool of peanut butter mousse that I did 🙁 So they require a little extra love, but it’s SO SO worth it!

Whew! That’s it! Now go bake some decadent unconventional brownies and load up on this utterly delicious mousse. Oh, and PS, make sure you stop by on Wednesday for a special surprise coming your way 🙂

 

Gluten Free Brownies with Peanut Butter Mousse // pumpkin & peanut butter

Gluten Free Brownies with Peanut Butter Mousse

Serves 12
Prep time 10 minutes
Cook time 19 minutes
Total time 29 minutes
Dietary Gluten Free
Meal type Dessert

Ingredients

for the brownies

  • 1 cup teff flour*
  • 3/4 cups dark cocoa powder**
  • 1/4 teaspoon salt
  • 1/2 cup + 2 tbsp coconut oil, melted
  • 1/2 cup sugar (I used coconut sugar, but regular is fine)
  • 1 tablespoon vanilla extract
  • 3 eggs
  • 1/2 cup dark chocolate chips (or more if desired)

for the peanut butter mousse

  • 1 can coconut cream or full fat coconut milk, chilled overnight
  • 3-4 tablespoons natural creamy peanut butter
  • 2-3 tablespoons maple syrup or honey

Note

*I used Bob's Red Mill's Teff Flour

**I used Ghiradelli's Dark Baking Cocoa

***I used Minimalist Baker's 3 Ingredient Peanut Butter Mousse recipe

Directions

for the peanut butter mousse
Step 1
The night before, chill your can of coconut cream or full fat coconut milk. The next day, open the can and scoop the cream into a large bowl (leave the leftover water in the can and save it for a smoothie!). Use a hand mixer to beat for 45 seconds until fluffy. Add in 3-4 tbsp of peanut butter and beat for another 30 seconds. Last add in 2-3 tbsp of maple syrup and beat for one more minute, until the mousse is creamy and fluffy. Put in the fridge to chill.
for the brownies
Step 2
Preheat the oven to 350 degrees F. Line an 8x8 baking dish with parchment paper or spray with non stick cooking spray. Mix dry ingredients together in a large bowl: teff flour, cocoa powder, and salt. In a separate bowl, whisk together melted coconut oil and sugar. Add in the vanilla extract and one egg at a time while you continue to whisk.
Step 3
Slowly pour the dry ingredients into the wet and stir until just combined. Add in the chocolate chips and give it one last stir (do not over mix). Pour the brownie batter into your 8x8 baking dish and bake for 19-22 minutes. You'll notice a crust around the edge of the dish and the middle will be set.
Step 4
Completely cool your brownies, then take peanut butter mousse out of the fridge and frost the brownies. I actually chilled my brownies after cooling them, this way I didn't end up with a melty mess of peanut butter mousse. I recommend doing that as well. Slice and serve immediately! Refrigerate or freeze the leftover brownies--- they taste great frozen 🙂

A big thank you to Bob’s Red Mill for supplying me with their gluten-free flours for this month of wheat-free recipes!

Gluten Free Brownies with Peanut Butter Mousse // pumpkin & peanut butter

pumpkinandpb

Hi, I’m Liz and this is my food blog where I share my love of healthy foods and whole ingredients. You will find mostly vegetarian dishes, plenty of sweets, and lots of love from this little kitchen in Durham, North Carolina!

14 Comments

    • Thanks Lucia! I was literally eating this peanut butter mousse by the spoonful it was SO good!

  1. Wow girl, these look crazy amazing! Seriously I am just sitting here trying to focus on school work and now all I want are chocolatey peanut buttery creamy dreamy brownies! ahhhhh <3

    • Awww thanks Maya! Peanut butter and chocolate have that way with me too!!

  2. Wow these brownies look so fudgey! I’ve never used teff flour before but it sounds really interesting. I love that it’s packed with iron, so basically as a vegetarian my body needs me to eat these brownies 🙂

    • For sure!! It’s such a cool flour— I totally recommend trying it 🙂

  3. These look TO DIE FOR. You know these babies have my name written all over them 🙂 Never tried teff before, but you better believe I’m picking some up at the grocery store ASAP!

    • Oh I know they do girl!! It’s definitely worth giving a try— it’s such a fun flour to experiment with!

  4. Brownies are definitely the best … especially when topped with a peanut butter mousse!! Yes yes! I’ve never used teff flour before but I am definitely intrigued! We love Bob’s products at our house!

    • It’s definitely worth a try! I love it’s nutritional benefits and the cakey fudgy consistency it creates!

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