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!ReplyDelete
It should probably work!Delete
did you try it with the stevia ACZ?Delete
Did 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! ^_^ReplyDelete
In the oven now, I used carob chips insteadReplyDelete
and toasted coconut on top. They were pretty amazingDelete
Hi 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!ReplyDelete
Awesome! I'm glad you enjoyed them!Delete
I want you to know I just renames your blog to Yammie's Gluten FreeYum! ;)ReplyDelete
Hi, I was wondering if I could substitute the creamy peanut butter with almond butter?ReplyDelete
This comment has been removed by the author.ReplyDelete
Made 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 sweetnessReplyDelete
I agree. I bake often and these brownies came out dry and definitely in need of an increase in sugar or another type of sweetener.Delete
I 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.ReplyDelete
I 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!) :)ReplyDelete
HOw much sugar is actually in these? Looking at making them for my diabetic mother whom monitors that stuff and can't find nutrition anywhereReplyDelete
Just 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 topReplyDelete
Approx how many brownies did this recipe make?ReplyDelete
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The modern day reason that peanut butter oil is removed and replaced with other oils that are partially hydrogenated is all about profit, although I'm sure they would claim something else.groundnut oil malaysiaReplyDelete
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