Comments on: Double Chocolate Peanut Butter Brownies

By: Katherine

Katherine — Tue, 18 Dec 2012 22:27:00 +0000

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.

By: Sara

Sara — Sun, 09 Dec 2012 20:38:37 +0000

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.

By: tamie

tamie — Sun, 02 Sep 2012 18:32:41 +0000

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!

By: Amy

Amy — Fri, 10 Jun 2011 21:09:30 +0000

@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

By: Denise

Denise — Thu, 09 Jun 2011 20:56:25 +0000

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.