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Peanut Butter Blondies
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5 posts in this topic

First off, I'm not a cook of regular food even. Followed the recipe to the letter (in oven now), but when I added the flour mix it was Soooo thick it all climbed into and up the beater. Normal for gluten free batter to be thicker or was it just the recipe?

2/3 cup peanut butter

1/2 cup brown sugar

1/4 cup sugar

1/4 cup apple sauce

2 eggs

1tsp vanilla

1 cup flour mix

1tsp xanthan

1/4 tsp salt

1 1/4 tsp baking soda

1/2 cup choc chips

350 for 20-25min

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I'm no cook either, but I think even regular blondie dough is thick like that. Let us know how they turn out.

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Those sound good-- I would expect the batter for a brownie- like bar to be thick.

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Davina! How did they turn out? I think these might be a hit at my house! Let me know if they are "sturdy" like a brownie. I could mail them to my son in college.

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These are pretty good. Very much like a brownie. Even my SIL liked them, I asked her to taste them that they were made without oil. She said they were good, so told here they were also gluten free

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