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    You are in: Home / Recipes / Wheat and Milk Free Brownies Recipe
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    Wheat and Milk Free Brownies

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on July 13, 2009

      These were very good! Brought them to a picnic, everyone liked them. They were a little bit crumbly but not until you bit into them. They held their shape nicely. I used chopped almonds instead of walnuts and added some carob nibs. Also used flax seed instead of eggs, and agave nectar instead of brown sugar. Will definitely make again!

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    • on March 16, 2007

      I recently found out I have a wheat intolerance and I've been mourning the loss of baked goods ever since. I made these for my office and everyone loved them. No one even noticed they were wheat free until I mentioned it. I omitted the nuts and added chocolate chips. I also added about an extra ounce of melted chocolate, which I really recommend. It makes them a little fudgier. I had no problems with them falling apart as some reviewers had mentioned. They were simple to make and totally satisfied my wheat free sweets craving!

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    • on January 12, 2006

      I used fleichmans unsalted margarine, (it is dairy free), and melted semi sweet dairy free chocolate chips...left out the nuts and it was delicious!! All of our friends and relatives enjoyed it. Thank you!!!

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    • on November 10, 2005

      Pretty good recipe. It lacks a temperature at which to bake them, though. I did it at 350 and that worked fine. I used 1 oz of bittersweet chocolate and 1 oz of unsweetened. We liked the combo a lot though. These had great taste but were very crumbly and did not stay together well. Never the less they were enjoyed. Thanks.

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    • on October 29, 2005

      I made these last night for the first time and brought them to a party. They were a hit! They are really good brownies. They're not too rich either. I used evaporated cane juice instead of brown sugar, aluminum-free baking powder, sea salt, and organic ingredients when possible. I highly recommend them. Enjoy!

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    • on October 19, 2005

      Excellent, despite (or because of?) my lack of measuring cups, measuring spoons, and nuts, and my subbing oil for butter and sweetened cocoa powder for baking squares. hope i can recreate it this weekend.

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    • on March 24, 2005

      These were pretty good. Of course if your looking for it to taste just like regular brownies then you will be disappointed, but considering they are milk and wheat free, they definitely kept my cravings for cookies and brownies in check. Good recipe and will definitely be made in this household again. My son even liked them.:)

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    Nutritional Facts for Wheat and Milk Free Brownies

    Serving Size: 1 (620 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 106.9
     
    Calories from Fat 48
    45%
    Total Fat 5.3 g
    8%
    Saturated Fat 2.3 g
    11%
    Cholesterol 24.4 mg
    8%
    Sodium 59.6 mg
    2%
    Total Carbohydrate 14.3 g
    4%
    Dietary Fiber 0.4 g
    1%
    Sugars 10.2 g
    41%
    Protein 1.1 g
    2%

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