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At the time of publication, all recipes were free of the allergens listed as being free of in the title (i.e. soy-free, milk-free, etc.), and all other information shared was accurate to the best of my knowledge. Though I strive to update outdated information quickly and work diligently to make sure you have the most accurate information possible at all times, it is your duty to double check labels EVERY TIME to ensure that the ingredients you use are SAFE FOR YOU. DO NOT RELY SOLELY ON THIS INFORMATION AS INGREDIENTS AND INFORMATION DO CHANGE. Your doctor or allergist should also be your first go-to for information on how to handle your medical needs. That being said, if you DO notice an error, please send me an email letting me know (tell me what page or recipe the error is on, what the error is, etc.), and I will correct the error ASAP. Thank you so much!

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Monday, April 30, 2012

Brownies (Fish, Soy and Nut-Free)

 
(Brownies dusted with powdered sugar)
 
This recipe I got from my mother. I'm not sure if she got it from her Betty Crocker Cookbook or if it's one she modified or got through the process of passing along recipes.
Please note that this recipe is fish and nut-free and is only soy-free if you use all soy-free ingredients.

Brownies

3/4 Cup salted, full-fat butter

1 1/2 Cups sugar

3 eggs

1 1/2 teaspoon vanilla extract

1 Cup soy-free flour

3/4 Cup cocoa powder

3/4 teaspoon baking powder

1/4 teaspoon salt





1. Preheat oven to 350o F.

2. Mix butter, sugar, eggs, and vanilla together, until blended.
 
3. Add to mixture, flour, cocoa powder, baking powder and salt, until well blended.

4. Pour into a greased pan (9"x13"), and bake for 20 to 30 minutes until desired doneness.
 
5. After they are cooled, frost with frosting, dust with powdered sugar or leave plain and enjoy!


These I ate a lot after my diagnosis of allergic to like EVERYTHING. They cured my cravings for the chocolate bars I wanted and couldn't eat. They really don't need frosting, as they are super fudgy if you underbake them a bit (the 20 minute mark or so), but if you like deadly rich chocolate, feel free to frost away! I will include a recipe for Cocoa Frosting for those of you who want that extra kick. :)


Cocoa Frosting*
3 Cups powdered sugar

1/3 Cup salted, full-fat butter

2 teaspoons vanilla

1/3 Cup cocoa powder

Dash of salt

2-3 Tablespoons of milk

1. Mix all ingredients except milk in medium bowl.
 
2. Stir in milk until smooth and spreadable.

Frosts one 13x9-inch cake generously or fills and frosts one 8- or 9-inch two-layer cake.


Mint or another flavor extract can be added to either the brownie batter or frosting if you like. Also, if you like walnuts, you can add those as well, but this will take away their nut-free status. :)

*This recipe is modified from the Betty Crocker's New Cookbook

This recipe was submitted to
realfoodallergyfree

2 comments:

  1. Thanks for the recipe. I'm thinking about making brownies to take to my MIL for Easter.

    ReplyDelete
    Replies
    1. You're welcome! If you make them, I hope she loves them! :)

      Delete

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