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  • Zoe @ Z's Cup of Tea

    posted on May 31, 2010 at 1:09 am

    I saw these brownies on your Flickr and thought, “Yum!” These look so good – and definitely fudgey. I’d love to make them and eat them, too!

    I also read your guest post and left a comment on it. It was great! Way to go, Amy! :)


  • Hallie @ Daily Bites

    posted on May 31, 2010 at 7:37 am

    Yum! Great job on the guest post, too. Wonderful advice.


  • Michelle

    posted on May 31, 2010 at 9:36 am

    these brownies look wonderful! Do you have ratios of flour, xanthum & BP instead of using the packaged mix? thanks


  • Alta

    posted on May 31, 2010 at 1:25 pm

    Good to know you’ve found a way to sort of get that crispy edge that regular sugar brownies have! That would be what I would miss most too. :)


  • S

    posted on May 31, 2010 at 2:37 pm

    What is it about chocolate and strawberries that makes everyone go . . . “Ahhhhh . . . .” The ultimate indulgence and you have made it so guilt free! I’m working my way over to the lighter side of life. Love it!!


  • abbie

    posted on May 31, 2010 at 7:16 pm

    oh my gosh! these look heavenly! I am going to have to try these, freeze the rest, and savor them slowly. thanks for the recipe!


  • Bettie@Wineablegifts

    posted on May 31, 2010 at 10:04 pm

    The black bean brownies are my favorite, but I will give these a try. Thanks!


  • Kelli

    posted on June 3, 2010 at 10:15 pm

    Oh man, first quinoa recipes, and now brownies! I will definately be looking around your site.


  • Aubree Cherie

    posted on June 8, 2010 at 5:52 am

    Ooo, I’ve loved the other brownies you’ve made, but I like how these are even more healthy from the last batch.

    ~Aubree Cherie


  • Eva

    posted on August 8, 2010 at 1:05 am

    Can I make these without the instant coffee? I don’t like the taste of coffee


    Amy Reply:

    @Eva, Absolutely. You can’t really taste the coffee – it just enhances the flavor of the chocolate.


    Eva Reply:

    Do you have the calorie count with the fat and carb grams? I know there’s a way to get it, but I don’t remember how.


    Amy Reply:

    @Eva, I don’t…I bought a program to do it but it requires a massive amount of data input. I just don’t have the time for it. I don’t count calories, anyway. It’s always made me nuts. I know some people need to though, so maybe someday I’ll be able to implement that here.

    Hugs, Eva!

  • Eva

    posted on August 9, 2010 at 12:11 am

    Instead of the coffee, what about some chocolate extract?


    Bunie Girl Reply:

    @Eva, I have also used molasses to enrich chocolate recipes. If you don’t have the coffee, or the choc extract it is a great alternative!


  • NoEggzPlzz

    posted on October 8, 2010 at 8:15 pm

    These look so good. I don’t have palm sugar. Could you please recommend a good substitute. Also, I have GF Flour, can I use that as a substitute for Pamela’s? All of your recipes look soo yummy! :)


    Amy Reply:

    @NoEggzPlzz, For a sub, try another solid sweetener…I don’t know what’s in your pantry. If you have another all-purpose type gluten-free flour it should work. Hugs!!


  • nancy@skinnykitchen

    posted on November 9, 2010 at 8:59 am

    Your brownies look really good…Thanks for sharing!


  • Chelsea

    posted on April 28, 2011 at 6:10 pm

    I was wondering, I’m making (or more so attempting to make) these brownies for a friend of mine who can’t have gluten, sugar, dairy, and soy. Could I use egg substitue for this recipe?


  • April

    posted on April 9, 2012 at 3:13 pm

    A coworker just brought me these and wow are they good!


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