Makes 12 brownies
Free of: Gluten and all top allergens

Ingredients

• 1 cup (250 mL) rice flour
• 1/2 cup (125 mL) carob powder
• 2 tsp (10 mL) baking powder
• 1 cup (250 mL) chocolate chips*
• 1 cup (250 mL) vegetable oil
• 1 cup (250 mL) brown sugar
• 4 eggs or 4 tbsp (60 mL) egg replacer
• 1 tbsp (15 mL) vanilla extract
• Pinch of salt

* See note on “Safe Chocolate”

Method

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.

• Enjoy Life Semi-Sweet Chocolate Chips – free of all top allergens, plus gluten and casein.
  www.enjoylifefoods.com

• Nonuttin’ 70% Dark Chocolate Chunks and Semi-Sweet Chocolate Chips – free of all top allergens except soy.
  www.nonuttin.com

• Vermont Nut Free Chocolates Chocolate Chips, Unsweetened Baking Chocolate, Candy Melts and Cocoa Powder – free of peanut and tree nut.
  www.vermontnutfree.com

• President’s Choice Decadent Chocolate Chips – free of peanut and tree nut. Processed on a dairy-free line, but not in a dairy-free plant.
  www.presidentschoice.ca

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.

© Copyright AGW Publishing Inc.