See these beautiful, chocolatey, peanut buttery, fudgy brownies of bliss? Can you comprehend the fact that they are also dairy free, butter free, gluten free, and flour free?
Well, here's the shameful thing... I was not actually ever going to post these beautiful brownies. See, after I took all the time and work to photograph them, I cross-examined my sister (as usual) so see if she thought they were really fabulous enough to post. After a very thorough interrogation, I finally got her to admit that she "thought I had made better ones before, but these were pretty good".
What. How dare you.
Whether this was only because of her indifference to that elixir of life that is peanut butter or whether they really were less spectacular than usual, I don't know. It did make me second guess them myself though. The days I took deliberating whether or not I should post them turned to weeks, and the weeks turned to months.
Then one fateful day (that would be today) I looked at the photos in my trusty old arsenal and said to myself, "What was I thinking!?! THESE LOOK FABULOUS."
Besides, these are great brownies if you want to be dairy free on the cheap since there's no coconut oil or anything.
So here we are.
Oh, and this photo below is just the batter. Don't get all excited thinking I made this thick and creamy chocolate frosting or anything.
Anywho, make these brownies and let me know what you think. Be aware that the texture is different than butter brownies. Do let me know your opinion though. Good day.
- Peanut Butter Brownies
- 1/3 cup creamy peanut butter
- 3/4 cup chocolate chips or chopped chocolate (I usually use these Dark Chocolate Morsels
but these Chocolate Chips
are dairy free)
- 4 eggs
- 1/2 tablespoon vanilla
- 1/2 cup white sugar
- 1 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- Another 1/2 cup of chocolate chips to stir into the batter(optional)
- Melted chocolate chips and peanut butter chips
- Preheat the oven to 350ºF and grease an 8x8 inch pan.
- Melt the peanut butter and 3/4 cup chocolate chips together in the microwave or on the stove, stirring every 30 seconds until smooth.
- Allow to cool slightly and beat in the eggs, vanilla, and sugar. And the cocoa and salt and stir until smooth.
- Stir in the remaining chocolate chips and spread into prepared pan. Bake for about 35 minutes (the center might be slightly wet on top still).
- Cool completely before cutting. Drizzle with melted peanut butter and chocolate chips if desired.
These look amazing! I'm drooling. Just wondering if I can sub the white sugar with stevia in the raw? Thanks!
ReplyDeleteIt should probably work!
Deletedid you try it with the stevia ACZ?
DeleteDid it turn out good?
WOW! Those are gorgeous! Thank you thank you thank you! I'm going to make these tomorrow and I will post back and let you know how they are! ^_^
ReplyDeleteIn the oven now, I used carob chips instead
ReplyDeleteand toasted coconut on top. They were pretty amazing
DeleteHi Yammie! My 15 year old son made these tonight. After getting started, we realized we were out of eggs, so I took flax seeds, ground them up and used 1 tb. ground flax + 3 tablespoons warm water for each egg I was missing. They still turned out great - very dark chocolaty and moist and fantastic. Thanks for another great recipe!
ReplyDeleteAwesome! I'm glad you enjoyed them!
DeleteI want you to know I just renames your blog to Yammie's Gluten FreeYum! ;)
ReplyDeleteHi, I was wondering if I could substitute the creamy peanut butter with almond butter?
ReplyDeleteThis comment has been removed by the author.
ReplyDeleteMade these and I enjoyed them, but I think they are less sweet than most people would enjoy their brownies - they taste healthy, which some people (like my mother and brother) don't like. Think I might make a few changes to the sweetness
ReplyDeleteI agree. I bake often and these brownies came out dry and definitely in need of an increase in sugar or another type of sweetener.
DeleteI really didn't like the texture of these too much and they could have done with more sugar. However my brother devoured the lot. They were easy to make and came out exactly as in the pictures. Also a cheaper recipe than most. If I make these again I may decide to smother them with mint frosting.
ReplyDeleteI tried this recipe subbing 1/2 cup of oat flour for one of the 1/2 cups of cocoa; it turned out like biscotti (especially with the drizzle on top!) :)
ReplyDeleteHOw much sugar is actually in these? Looking at making them for my diabetic mother whom monitors that stuff and can't find nutrition anywhere
ReplyDeleteJust made these and they are delicious. I used semi sweet chocolate chips and they have a very nice rich dark chocolate flavour . I think they would have been pretty dry if I didn't put melted chocolate and peanut butter on top
ReplyDeleteApprox how many brownies did this recipe make?
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ReplyDelete"Peanut Butter Brownies {NO Flour, Butter, or Dairy and Low Sugar}" is a delightful article that introduces a healthier twist to the classic brownie, catering to various dietary preferences and needs. The author does a fantastic job of providing a simple, yet innovative recipe that excludes flour, butter, dairy, and minimizes sugar without compromising on taste and texture. The use of peanut butter not only adds a rich, nutty flavor but also ensures a moist and fudgy texture, making these brownies a guilt-free indulgence. The article is well-written, with clear, easy-to-follow instructions and helpful tips, making it accessible even to novice bakers. It's a wonderful resource for those looking to satisfy their sweet tooth with a more nutritious alternative, proving that delicious desserts can be enjoyed in a healthier way.
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