delicious, melt-in-your-mouth, allergy friendly brownies! I found and adapted the recipe from Best Brownies on AllRecipes.com. Instead of two eggs, I used the flax seed substitute, and I used dairy-free margarine instead of butter.
1/2 cup butter
1 cup white sugar
2 eggs (for an egg-free alternative, see How to Make Egg Substitute Using Ground Flax Seed)
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
2. In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir
in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup
flour, salt, and baking powder. Spread batter into prepared pan.
3. Bake in preheated oven for 25 to 30 minutes. Do not overcook.
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