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Double Whammy Chocolate Brownies


Makes 12 brownies
Free of: All top allergens, except wheat.
For gluten-free recipe, click here [2].


* See note on “Safe Chocolate”


  1. Pre-heat oven to 350°F. In a large bowl, sift together flour, carob, baking powder and salt. Add chocolate chips and stir well.
  2. In a separate bowl, use a whisk to cream together oil and sugar. Add the eggs (or egg replacer) and vanilla and stir.
  3. Pour wet mixture into flour mixture and combine.
  4. Grease an 8-inch square (or 8×11-inch) baking pan. Pour batter into pan and spread evenly.
  5. Bake 20–22 minutes. Cool, cut into 12 squares and serve.

* Note: Safe Chocolate
Here are some of our favourite allergy-friendly chocolate choices for baking:

Recipe by Simon Clarke

Food photography by Chris Gonzaga

First published in Allergic Living magazine, Winter 2009.
To order that issue or to subscribe, click here [6].

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