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Fiddle-Faddle

Peanut Butter Brownies

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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 350, and they were SO GOOD!!!!!

And it's 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)

Mix, dump, bake, devour! They're 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 325 (my oven runs hot, anyway).

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Sounds yummy... and with the recent posts of a few moms with young kids who are fussy ideal for something to make with the kids...

Mix, dump, bake, devour!

Mmm... sounds like you could even scoop it right out of the mixing bowl....


Fere libenter homines id quod volunt credunt. (JC, De Bello Gallico Liber III/XVIII)

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These sound soo good!!! Sounds like a project for tomorrow we are expecting heavy rain and wind all day!


~~~~Gluten Free since 9/2004~~~~~~

Friends may come and go but Sillies are Forever!!!!!!!

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Hi, I'm asking this question for my mother. She is the one who has to eat gluten-free. (she doesn't have a PC) Anyway, this recipe sounds very good, but she is wondering if it will turn out okay as there is no flour, potato starch, etc. in the recipe. Thanks for the help.......

Kay B.

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When cooking with regular flour, what binds everything together is gluten - the protein found in the flour. Gluten-free flours do not have this protein, and that is what can cause problems with things becoming crumbly. This recipe here is very high in protein with the large amount of eggs and peanut butter. Having made the flourless peanut butter cookies the poster was referring to (1 cup peanut butter, 1 egg, 1 cup sugar, and maybe baking powder), I'm sure this would hold together very well.

In fact, recipes that have a lot of eggs, milk, nut butters, butter, and possibly some starch (but not always) along with the gluten free flours often do not need a binder like Xanthan gum or guar gum.

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Hi, I'm asking this question for my mother. She is the one who has to eat gluten-free. (she doesn't have a PC) Anyway, this recipe sounds very good, but she is wondering if it will turn out okay as there is no flour, potato starch, etc. in the recipe. Thanks for the help.......

Kay B.

Umm, I tried to make it clear in my original post that I made them and they turned out really well (not just okay). I would not have posted the recipe if they had not turned out well.

Thanks, Juliet, for the explanation! I always wondered how those peanut butter cookies turned out so well without any flour!

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Umm, I tried to make it clear in my original post that I made them and they turned out really well (not just okay). I would not have posted the recipe if they had not turned out well.

Thanks, Juliet, for the explanation! I always wondered how those peanut butter cookies turned out so well without any flour!

I can understand Kay B.'s Question, I wouldn't have thought you could bake without some form of flour. It is GREAT to know that you can. I will make these today. Will have to scrub house top to bottom after because nephew has peanut allergy, but I have a peanut butter addiction. So thanks for giving me something to do today. I am sure I will enjoy them. Thanks again for your recipes.

YOU ROCK!

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Thanks a lot Juliet & Fiddle-Faddle!........bear in mind my mother is 77 and she was just concerned that a mistake might have happened in the recipe. She is looking forward to making these Sat. for my great-niece's 2nd birthday. (if she actually gets any in her mouth!)

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Sound yummy. Do you think you could use honey instead of molasses or just omit it altogether? i don't have molasses and I don't want to go get it. also, do you think it'd be okay to half the recipe? My hubby can't have PB so it would just be me and the kids eating it. :D THANKS

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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 350, and they were SO GOOD!!!!!

And it's 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)

Mix, dump, bake, devour! They're 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 325 (my oven runs hot, anyway).

Thank you for posting this recipe, I made them yesterday, and it was the first gluten free thing dessert that I actually enjoyed. I am a big dessert person, so it is good to know that I can make something that doesn't have the texture of styrofoam. I am also the only one who is gluten free in a house of 11 people, and they all enjoyed them too!!

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