Gluten-free brownies

Yield: 30 Servings

Measure Ingredient
1 \N Stick (1/4 pound) butter or oleo
4 ounces Baking chocolate
4 \N Eggs (at room temperature)
½ teaspoon Salt
2 cups Sugar
1 teaspoon Vanilla extract
1 cup Soy flour
¼ cup Cornstarch OR potato starch
2 teaspoons Baking powder
1 cup Chopped nuts (optional)
1 cup Chocolate chips (optional)

*NOTE: these are lighter when mixed by hand, rather than using a mixer.

Maybe Hubby or one of the kids will help. Use a mixer if you have to. It won't ruin them.

OIL a 13x9 pan. (DO NOT use Crisco or they will stick) Set pan aside. Melt butter & chocolate together in saucepan or microwave.. Let cool awhile.

When cool, beat eggs and salt in a bowl with a fork until light & fluffy.

Gradually add sugar & vanilla. Beat well with fork. Add chocolate/butter mixture, flour, baking powder, and cornstarch gradually, and mix well with a fork. Add nuts/chips as desired. Spread in oiled pan. Top with more nut halves if desired. Bake at 350 for 25 minutes, or until pass toothpick test. Cut when cool. These keep for several days in a ziplock bag, or wrapped in foil. They also freeze well. For a real carbo craving - frost with fudge frosting 8~)

Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Karen Utz" <guku@...> on Apr 14, 1997

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