Gluten-Free Peanut Butter Brownies

In a small saucepan over low heat, melt butter. Once melted, add sugar and stir. Add mini chocolate chips to the butter and stir quickly to melt the chips. Continue stirring until chips are fully melted and mixed in with the butter. Remove from heat and pour melted chocolate mix into a medium bowl (you can also keep it in the saucepan if you want less dishes!).

Add vanilla and eggs to the chocolate and mix thoroughly and quickly.

Sift cocoa powder and tapioca flour into the saucepan with the chocolate mixture. Add the salt and mix everything together.

Pour the brownies into a well greased 8×8 inch square pan. Put the brownies into a 350 ̊F oven and bake for 25 minutes. Remove from oven.

In a new bowl, make the peanut butter frosting. Mix peanut butter, melted butter, powdered sugar, salt and vanilla together with a rubber spatula. Spoon on top of the brownies in the pan and, using a rubber spatula or small metal offset spatula, spread the frosting on top, covering the brownie completely in peanut butter frosting.

Allow the brownies to cool in the pan and then move to the refrigerator. They will be a lot easier to cut when very cold!