Friday, 1 July 2016

"Store Bought" Chocolate Brownies

This recipe claims to be so versatile it can make cake, cupcakes, brownies - whatever! A friend gave it to me to try.

Gluten free, wheat free, dairy free, soya free, nut free with safe ingredients, corn free and in theory could be egg free, but that's a LOT of eggs to replace.



Ingredients

  • 2 cups (250g) rice flour
  • 2/3 cup water of safe "milk" (I used rice milk)
  • 2 cups (400g) sugar
  • 1 cup margarine or oil (I used sunflower oil, olive oil is too heavy for baking)
  • 1/2 tsp salt
  • 2 cups (350g) safe chocolate chips
  • 6 eggs
  • 1 tsp vanilla

Method
  • In a saucepan over a medium heat, stir together the butter or oil, milk/water and sugar. Bring to the boil, stirring constantly.
  • Remove from heat and stir through the chocolate chips until smooth
  • Stir in the flour, working quickly stir in the eggs, or the egg replacer mixture. (I used a large beating whisk for this)
  • Pour into a lined cake pan or cupcake cases.
  • Cupcakes bake for 10 minutes, brownie pans for 15 mins and if split into two cake pans 16 mins together.
  • Allow to cool completely then remove for/baking parchment.
  • Add frosting if desired.


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