You may not believe me, but these brownies are so chewy and gooey inside that you are going to swear that there are eggs, milk and wheat in them!  Follow the instructions below and enjoy!

#allergyfree brownies fresh out of the oven! on Twitpic

Double Chocolate Brownies
©2005 By Heidi Bayer All Rights Reserved

1 Stick Margarine (unsalted Fleishmans) or 1/2 Cup of Canola Oil
3/4 Cup Glutinous Rice Flour
1/4 Cup Tapioca Flour (or starch)
1/2 Cup Hershey’s Cocoa
1 C Sugar
dash salt
1 tsp Vanilla
1 tsp Apple Cider Vinegar
1 tsp Baking Powder (I use 2 tsp Creme of Tartar and 1/4 tsp Baking Soda
1/4 Cup Water, Rice Milk or other liquid
3.9 oz Unsweetened Applesauce
1 Cup of Enjoy Life Chocolate Chips
Dash Xanthan Gum

Mix all dry ingredients together and all wet ingredients together after melting the margarine.  Fold the flour into the wet ingredients by hand mixing.  When almost completely mixed, throw in a dash of Xanthan Gum, then the chocolate chips.

Pour into an already “buttered” square pyrex baking dish. Place in the middle of the oven at 325 with convection or 350 without convection for 35 – 45 minutes until the sides of the brownies pull away from the dish.  The center should be fallen in a bit once you take it out and unlike wheat cakes, when poked in the center with a toothpick it will not come out clean – you’ll know when it is fully cooked by the edges of the cake, they will be a bit hard.  Let cool, then eat.  This will store nicely in a cool place on your counter for a few days and will actually get better with age.  Enjoy!

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