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    Scott Adams

    Peanut Butter Brownies (Gluten-Free)

    Scott Adams
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    Reviewed and edited by a celiac disease expert.   eNewsletter: Get our eNewsletter

    This recipe comes to us from “Fiddle-Faddle” in the Gluten-Free Forum.

    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

    Celiac.com's Founder and CEO, Scott was diagnosed with celiac disease  in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. Scott launched the site that later became Celiac.com in 1995 "To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives."  In 1998 he founded The Gluten-Free Mall which he sold in 2014. He is co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.


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