• Jenn

    posted on October 28, 2010 at 10:37 am

    Those look SO awesome Carrie! Love your pictures!

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  • Debi

    posted on October 28, 2010 at 10:45 am

    Yet another recipe of yours I need to try, Carrie! I’ll take chocolate and peanut butter any day. :)

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  • Marisa @ Loser for Life

    posted on October 28, 2010 at 11:16 am

    These look phenomenal!!! I may try them this weekend!

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  • Becky

    posted on October 28, 2010 at 12:49 pm

    Wow, these look absolutely delicious! Thank you for sharing!

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  • Nina

    posted on October 28, 2010 at 12:55 pm

    These look amazing! I want to try making them when I’m home in Colorado for Thanksgiving. Do you have any thoughts about high-altitude baking instructions? (I’ll try them even if you don’t, they look so good!)

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    Brent Reply:

    @Nina, Hey, I’ve tried these here in Denver several times. Check out my notes below, I just saw your comment (sorry for a double post).

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  • Bettie@wineablegifts

    posted on October 28, 2010 at 12:58 pm

    Can I substitute almond flour with any other flour and get good results?
    Thanks!

    [Reply]

    Amy Reply:

    @Bettie@wineablegifts, No – they’re two different monsters. :) Almond flour is typically more dense and can’t be interchanged one to one. There are lots of great almond flour resources available, including Elana’s Pantry and of course, Carrie from Ginger Lemon Girl uses almond flour regularly.

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  • carrie @ gingerlemongirl.com

    posted on October 28, 2010 at 1:13 pm

    Bettie – I haven’t tried them with another flour, I would probably suggest using another chocolate brownie recipe like this one: http://gingerlemongirl.blogspot.com/2008/09/easy-last-minute-master-mix-brownies.html
    -or- this one:
    http://newsite.simplysugarandglutenfree.com/chocolate-walnut-flourless-brownies/
    and swirl peanut butter on the top! :-)

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  • carrie @ gingerlemongirl.com

    posted on October 28, 2010 at 1:19 pm

    I also have been seen really yummy recipes for homemade chocolate chips that are not made with processed sugar: http://gnowfglins.com/2008/01/25/homemade-chocolate-chunks-agave-sweetened-and-gf-df/ So if you can’t use the Enjoy life chips, I think it would be fun to make these honey sweetened chips and keep them in the freezer for cookies & bars!

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  • Tai

    posted on October 28, 2010 at 1:39 pm

    I can’t wait to try these. I will have to sub the egg and the peanut butter (almond butter I guess?) but it sounds soooo yummy! This site is hands down one of my favorites. Being gluten free and having issues with carbs/sugar it is a one stop shop! Thank you Carrie and Amy (can’t wait for the book!!) Will we be able to pre-order?

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    Amy Reply:

    @Tai, Yes, you’ll be able to pre-order. You’re so sweet to ask, Tai! In fact, they’re working on the final cover now. I am excited to see it…I’ll keep you updated.

    And, keep your eyes open for the Gluten-Free Holiday event – we have tons of great give-aways, including my book. :)

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  • Ricki

    posted on October 28, 2010 at 3:03 pm

    These sound absolutely heavenly! I can’t have peanut butter but may sub almond. . .or maybe just make them as-is for my hubby or friends!

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  • Katrina (gluten free gidget)

    posted on October 28, 2010 at 8:21 pm

    You have proven yourself to be, once again, brilliant!

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  • Ellen @ I Am Gluten Free

    posted on October 28, 2010 at 9:39 pm

    Ooh la la! These are jumping right off the page. They look fantastic! Can’t wait for the book Amy!!!

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  • Alta

    posted on October 29, 2010 at 8:51 pm

    I am a sucker for every kind of brownie available. These would be no exception. They look GOOD!

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  • Brent

    posted on December 14, 2010 at 10:30 am

    These brownies are great and I have tried several variations:

    -mix in some of the sweetener with the peanut butter before spreading
    -honey instead of agave nectar
    -wheat flour instead of almond, seems to need at least double the oil
    -butter instead of oil (actually tasted worse)

    My first bags of almond flour and carob chips ever are now waiting for a batch later today, very excited.

    Thanks for the great recipe.

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  • Denise

    posted on June 9, 2011 at 3:56 pm

    I am confused, your recipes say no sugar but you use agave nectar which is sugar. I am working on getting off sugar but it is confusing as to what to use to bake with.

    [Reply]

    Amy Reply:

    @Denise, I don’t use any refined sugar. :) There’s some form of sugar in fruit and veggies, too. It would be impossible to not eat sugar at all. But the refined white sugar doesn’t work for me at all so I don’t use it.

    Hugs,
    Amy

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  • tamie

    posted on September 2, 2012 at 1:32 pm

    I used Gluen Free Mama’s almond flour blend which has been my go to flour blend for years. Did not work at all with this recipe. Needed more liquid. Will use one of my other brownie recipes & add the peanut butter!

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  • Sara

    posted on December 9, 2012 at 2:38 pm

    This must be a recipe you can only use with a certain flour brand. I used bob’s red mill almond flour and they tasted like i was eating a bar of sand. But i made other brownies with that brand using a recipe on that site and they tasted great and had a good texture.

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  • Katherine

    posted on December 18, 2012 at 4:27 pm

    I wish I would’ve read all the comments before making these. Someone needs to “fix” this recipe! The “batter” I came out with was a huge ball of … dough? I was desperate to save this so I dumped in more oil, more eggs, more agave, and water and just prayed. I think they are going to be edible. If not, I just made three expensive batches. Usually the recipes on this site are great! But please fix this one.

    [Reply]

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