Ahh, brownies. I love them. On their own or mixed with (wheat-free) vanilla ice cream, they’re the best. But, alas, once we learned of our food allergies, my old brownies were no longer useful.
Allergens: egg and soy
The recipe I followed is from Gluten-Free Girl;I’ll repost it here for less clicking around.
- 8 tablespoons non-hydrogenated margarine
- 4 oz of bittersweet (semisweet) dark chocolate. I used a dark chocolate bar from Ghirardelli.
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1/4 cup brown rice flour
- 1/4 cup tapioca flour
Cut the chocolate and butter into small pieces and place in a large metal bowl over a pan of boiling water. Stir until melted and combined. (Make sure to turn the heat down once the water is hot.)
Mix the eggs and sugar, then add in the vanilla and salt. Add in the flours then the chocolate/butter mixture. Pour into a greased 8 by 8 inch pan. Here’s where I did my “thing”– I sprinkled the top with both white and chocolate chips. Put in the oven at 400F for 25 minutes.
Brownie baking hint: Stir this mixture as little as possible and also wait until completely cooled before cutting!
The verdict: These? ARE GOOD. No, really. They’re really, really good. They taste just like how brownies should taste, though I can almost detect a teeny tiny bit of a bitter taste from the chocolate. Impress your gluten, dairy and wheat-free friends! Impress people who can eat whatever they want! I’ll most definitely make these again.