gluten-free buckeye brownies

How To Make gluten-free buckeye brownies

• 1

  Preheat oven to 350 degrees. Lightly grease a 9×13-inch baking pan and line with parchment paper, leaving a 2-inch overhang on all sides. Lightly grease the parchment paper. In a medium bowl, whisk together cornstarch, cocoa, and salt. In a large microwave-safe bowl, microwave butter and chocolate in 30-second increments, stirring each time, until melted and smooth, about 2 minutes. Stir in sugar and vanilla. Stir in eggs, one at a time, until combined.
• 2

  Add cornstarch mixture and whisk vigorously until mixture is smooth and begins to pull away from side of bowl, about 2 minutes. Stir in peanuts. Spread half the batter into pan and smooth top. In a medium bowl combine peanut butter and sweetened condensed milk with whisk. Pour mixture over brownie batter.
• 3

  Drop the remaining brownie batter in 8 dollops over peanut butter layer in the pan. Swirl in with a knife or spatula. Bake 30 to 35 minutes, turning halfway, or until a toothpick comes out with just a few moist crumbs attached. Transfer pan to wire rack and cool 1.5 hours. Using parchment overhang, lift brownies from pan. Return brownies to wire rack and let cool completely, about 1 hour. Cut into approximately 2-inch squares and serve.
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