Allergy-Free Chocolate Brownies
These are as brownies should be: rich, moist chocolatey squares with a distinctively cracked top. With a gluten-free option.
Prep Time: 25M
Cooking Time: 20M
Serves: makes 15
- 3/4 cup all-purpose flour
- 1 tbsp nut-free unsweetened cocoa powder
- good pinch of salt
- 1 tsp baking powder
- 3/4 cup soft light brown sugar
- 1/4 cup butter or margarine
- 2 tbsp water
- scant 1 cup (31/2 oz) nut-free semisweet chocolate
- 1 tsp vanilla extract
- 2 large eggs, beaten
- Preheat the oven to 350° F. Line a 7 × 11 inch baking pan with parchment paper.
- Sift the flour, cocoa powder, salt, and baking powder into a bowl.
- Put the sugar, butter or margarine, water, chocolate, and vanilla in a saucepan and heat gently, stirring, until melted.
- Pour into the flour mixture, add the eggs and beat until smooth.
- Transfer to the prepared pan and bake for about 20 minutes, until firm to the touch and slightly crusty on top.
- Let cool for 10 minutes then mark into 15 squares. Cool completely before removing from the pan. Store in an airtight container. Pictured here
Dairy free also nut free: Follow the nut-free recipe, but make sure you use dairy-free margarine instead of the butter or ordinary margarine and dairy-free chocolate for the semisweet chocolate.
Egg free also nut free: Follow the nut-free recipe to step 4 adding an extra 1/2 teaspoon of baking powder to the mix. At step 4, omit the eggs. Mix 2 tablespoons of potato flour and 2/3 cup water in a small saucepan. Bring to a boil until just thickened and clear, stirring all the time. Remove from the heat. Beat the potato flour and water mixture along with the melted ingredients. These egg-free brownies are even more moist and chewy than the others.
Gluten free also nut free: Follow the nut-free recipe, but substitute gluten-free all-purpose flour for the ordinary flour and check that the baking powder and cocoa powder are gluten free, too.
Excerpted from Allergy-Free Cookbook.
Copyright © 2009 Dorling Kindersley Limited.
Buy this book now!