This recipe comes from my favorite allergy-free cookbook, The Allergen-Free Baker's Handbook by Cybele Pascal. Instead of using Ener-G to replace the eggs, it calls for baby food prunes, with wonderful results!
Most gluten-free recipes are so complicated, with several ingredients, but not this one - this is it (minus the vanilla extract which I forgot to include)!:
The recipe calls for 6oz of unsweetened chocolate, which had to be chopped up and melted with the shortening. Now doesn't that just look fabulous:
One thing that makes Cybele Pascal's recipes so easy is they call for a gluten-free flour mix, which she includes in the beginning of the book. I'm not going to give away all of her secrets (buy the book ), but let me just say that it contains brown rice superfine flour, an amazing product. You can find it at Vitamin Cottage or online. I included a picture of me mixing in the flour so you can see just how much batter this recipe makes:
The recipe in the book says to bake the brownies in a square pan, but I like to make mini brownie-bites as I'm less inclined to nibble until the whole thing is gone. Again, there's so much batter here - I think the recipe ended up making about 4 dozen of these brownie bites. I filled each mini muffin tin (which was sprayed with oil and dusted with GF flour) with a rounded tablespoon of batter:
I baked them for 20 minutes, and here is how they turned out:
Check out that beautiful brownie crust! Inside, they were so gooey and fudgy. They tasted as good as they looked. Everyone in our family, food allergies or not, loved them!
Recipe: (from Cybele Pascal's book, 'The Allergen-Free Baker's Handbook', with a few minor changes)
6 oz unsweetened chocolate, chopped
1/2 c dairy-free soy-free vegetable shortening (like Spectrum)
1 c granulated sugar
2 (4-5 oz) jars baby prunes
1 T vanilla extract
1 3/4 + 2 T GF flour mix
1/2 t xanthan gum
1 T baking powder
1 1/2 c dairy-free, soy-free chocolate chips
- Preheat oven to 325, grease mini muffin tin (or 9x9" pan) and dust with GF flour
- Combine chocolate and shortening in a microwave-safe bowl and melt in the microwave, stopping to check every 30 seconds. Once melted, stir in sugar and prune puree, mix well. Stir in vanilla until smooth.
- Whisk together the flour mix, xanthan gum, and baking powder. Add to the chocolate mixture in three batches, stirring well after each addition. Fold in the chocolate chips.
- Fill each mini muffin cup with 1 rounded tablespoon of batter. Bake in the center of the oven for about 20 minutes, or until you can really smell them. (Alternately, you could spread the batter in a prepared 9x9" pan and bake for 55 minutes).
- Makes about 4 dozen brownie bites.