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    Scott Adams
    Scott Adams

    By Scott Adams •

    Peanut Butter Brownies (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from “Fiddle-Faddle” in the Open Original Shared Link.

    I was actually trying to make peanut butter cookies, but I was running out of time, so I dumped the batter into a greased 9” x 13” pan and baked them for 25 minutes at 350F, and they were SO GOOD!

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    Ingredients:
    And its the same old peanut butter cookie batter we all use:
    2 cups peanut butter
    2 cups sugar
    4 eggs
    2 teaspoons vanilla
    A couple of glugs of molasses (I like the flavor and texture)

    Directions:
    Mix, dump, bake, devour! Theyre particularly good with chocolate frosting, or chocolate chips mixed in the batter, or both.

    Note: I like my brownies chewy, so I might bake for only 20 minutes next time or else lower the temp to 325F (my oven runs hot, anyway).


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  • About Me

    Scott Adams

    Scott Adams was diagnosed with celiac disease in 1994. Faced with a critical lack of resources, he dedicated himself to becoming an expert on the condition to achieve his own recovery.

    In 1995, he founded Celiac.com with a clear mission: to ensure no one would have to navigate celiac disease alone. The site has since grown into one of the oldest and most trusted patient-focused resources for celiac disease and the gluten-free lifestyle.

    His work to advance awareness and support includes:

    Today, Celiac.com remains his primary focus. To ensure unbiased information, the site does not sell products and is 100% advertiser supported.

    Scott Adams

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    Scott Adams
    For one 9in x 13in pans worth:
    ¾ cup butter or margarine
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    Preheat oven to 325F Grease (not oil) and lightly cocoa (instead of flour) 9x13 pan. In large sauce pan, melt margarine/butter with cocoa over low heat, stirring constantly (actually, I just put the cocoa and butter in a bowl, stick it in the microwave for a couple of minutes, until the butter is melted. Stir with a fork until its mostly smooth. Remove from heat and cool slightly. Blend in sugar. Beat in eggs, one a time. Stir in remaining ingredients. Spread in prepared pan.
    ...
    Scott Adams
    This recipe comes to us from Rebecca Rosenblatt.
    1-cup oil
    4 eggs
    2 cups sugar
    ½ cup potato starch
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    ½ cup coca
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    Scott Adams
    This recipe comes to us from Jo Ann Boyd.
    ½ cup margarine, butter or Crisco
    2 teaspoons baking powder
    2 cups packed light brown sugar
    ½ teaspoon salt
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    Bring the following to a boil:
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