Peanutbutterscotch Bars

Gluten Free

Inspired by glutenfreebaking.com, bettycrocker.com, and our friend Nathan who can’t eat chocolate .

Ingredients:

1½ sticks (3/4 cup or 12 oz) butter or Miyokos Vegan Butter or MeltOrganic Vegan Butter, melted. Be sure to use sticks, not spread.
1¼ cups packed dark brown sugar
2 large eggs, mixed well with fork
1 teaspoon vanilla extract
1½ cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
1 teaspoon baking powder
3/4 teaspoon kosher salt
½ cup, or a little more, smooth or chunky natural peanut butter

Instructions:

Preheat oven to 350°F.
Line an 8 or 9 in. square pan with cooking spray, then line bottom with parchment paper.
Stir together melted butter, brown sugar, eggs, and vanilla extract in a medium bowl until smooth.
Mix together the gluten-free flour, xanthan gum, baking powder, and salt. Add to batter and stir until smooth.
Spread batter into prepared pan.
In small glass bowl, microwave peanut butter uncovered on high 30 seconds, and stir. Drop 20 spoonfuls of peanut butter in 5×4 rows over brownie batter. For marbled design, pull knife through batter and filling about 1 inch apart; turn pan and repeat; keep doing that until it’s marbled in to your liking, at least 4 times.
Bake for 25 minutes or until mostly set. A toothpick inserted into the center of the pan should come out with a few moist crumbs clinging to it. If 25 minutes isn't enough, add 2 minutes and check again. Do not overbake.
Let cool, then cut and serve. Can cut up while still warm using a plastic knife and small sawing motions.