Comments on: Double Chocolate Brownies

By: Ilus

Ilus — Fri, 09 Jul 2010 16:28:36 +0000

Hey! love your recipe! I am new in the gluten free community, we are also casein and sugar free. I was reading your post about bean flours and wondered how would you use black bean flour in this recipe to give it more protein and more “chocolate” coloring? thanks!

By: Dominic Gonzales

Dominic Gonzales — Tue, 11 May 2010 17:53:02 +0000

i used Stevia extract as a sugar substitute because i am diabetic. Stevia is really sweeter than sucrose.–,

By: shannon

shannon — Sun, 14 Mar 2010 04:56:11 +0000

I made the brownies tonight and they were good but needed a more intense chocolate taste. It tasted more like a cake than a brownie. They would be great frosted. Next time I think I’ll use more cocoa and maybe dark chocolate chips. I’ll maybe dissolve some instant coffee into the water. I hear that intensifies the chocolate taste.

By: Shelley Nash

Shelley Nash — Mon, 01 Feb 2010 01:31:01 +0000

A tablespoon of soy flour and 2 T of water will replace an egg in any recipe. I’ve used it for years bgf (before gluten free) to boost our protein intake. Hope that helps someone.

By: Susan

Susan — Tue, 06 Oct 2009 23:37:21 +0000

I have a recipe that doesn’t use eggs and I use sweet potato and stevia (for egg? and sweetener). I tried for the first time today and they came out good.

Still somewhat dry but TASTY! I reheat before eating to moisten them up and put plain yogurt on top..

By: EM

EM — Mon, 05 Oct 2009 21:46:13 +0000

I would love to indulge but would have to substitute the chocolate with carob chips/powder (Sunspire has unsweetened chips, does contain soy lecithin though) AND would need to find substitute for SUGAR and EGGS.

I have tried using stevia powder w/ liquid, apple sauce or agave syrup but the texture is “off”. Very dry!

For the eggs I normally would use powered substitute or flax seed mixed w/ hot water. Also adds to dryness!

Any ideas to get the consistency more like “regular” brownies? Thanks for your ideas.

By: carrie

carrie — Tue, 15 Sep 2009 00:24:04 +0000

Whole family loves these! They are wonderful. My chocolate chips all ended up on the bottom like a crust. Is it supposed to do that or did I do something wrong? Tastes great regardless!

By: Paula

Paula — Sun, 28 Jun 2009 00:57:15 +0000

baby weight I keep telling myself this I have a 14yr old…..lol

By: Susan

Susan — Thu, 04 Jun 2009 12:58:00 +0000

I have tried using stevia powder w/ liquid, apple sauce or agave syrup but the texture is “off”. Very dry!

For the eggs I normally would use powered substitute or flax seed mixed w/ hot water. Also adds to dryness!

Any ideas to get the consistency more like “regular” brownies? Thanks for your ideas.

By: Mary Frances

Mary Frances — Wed, 27 May 2009 17:57:41 +0000

@Tobi: Thanks! They are dangerously good. I’m not going to be able to make them again for a few months or I won’t lose this baby weight!