gluten free chocolate fudgy oatmeal peanut butter brownies

I got home from work and skating today knowing I was going to need to make something for the potluck at work tomorrow.  The potluck is on a Thursday, which does not sound so difficult, but one of the people eating eats vegetarian on Thursdays.  And she eats no eggs on Thursdays.  Part of the challenge was to come up with some sweet she could eat.  But then I figured any leftovers my Beloved would wish to eat would need to be gluten free.  I came up with the brownie recipe.  

Chocolate Fudgy Oatmeal Peanut Butter Brownies

Notes:  To make vegan, find a peanut butter chip without whey in them or use chocolate chips.

            If you allergic to nuts, use 1/3 cup sorghum flour and 1/3 cup amaranth flour in the place of almond 

flour

    You can use 1 2/3 cup wheat flour in the place of all the gluten free flours if you wish.

1 1/2 cup brown sugar

1/2 cup olive or canola oil

2/3 cup hempmilk or other non-dairy milk or regular milk

2 teaspoons vanilla extract

1/3 cup arrowroot starch

1/3 cup potato flour

2/3 cup almond flour

1/3 cup teff flour

2/3 cup cocoa powder

3/4 teaspoon baking soda

1/4 teaspoon cream of tartar

3/4 teaspoon salt

2 cups quick oats

1/2 cup chocolate chips

3/4 cup peanut butter chips

Preheat oven to 350 degrees Fahrenheit.  Line a 9 x 13 inch pan with parchment paper or butter.  I used parchment paper because it is just easier.

Mix the sugar, milk, oil, and vanilla together.  Add all the flours, cocoa, baking soda, cream of tartar, and salt.  Mix well.  Mix in the oatmeal.  Mix in the chocolate chips.  At this point, you could mix in the peanut butter chips or sprinkle on the top.  I chose to sprinkle.

Bake for 20 minutes or until a knife stuck in the brownies come out clean.  If you can, wait 20 minutes to cool so they hold together better coming out of the pan.

These are just decadence.  Especially if they are just a bit warm.  There should be leftovers for my Beloved tomorrow but there may not be.