If you’re allergic to wheat, dairy, and/or corn, like my husband, Bill, I’ve got the brownie recipe for you.
It’s from Southern Living magazine, but I’ve adapted the recipe to accommodate his allergies. One substitution I made was organic vegetable shortening (100% palm oil) for the butter.
And I used a blend of oat flour and brown rice flour (2/3 oat, 1/3 rice) instead of all-purpose flour.
Here’s the original recipe. (Note: I don’t have an 8″ aluminum pan so I used a baking dish. I also didn’t see the point in lining the dish with foil so I omitted that step.)
Makes 16 servings.
4 (1-oz.) unsweetened chocolate baking squares
3/4 cup butter
1 1/2 cups granulated sugar
1/2 cup firmly packed brown sugar
3 large eggs
1 cup all-purpose flour
1 teaspoon vanilla extract
1/8 teaspoon salt
Preheat oven to 350°. Line bottom and sides of an 8-inch pan with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil. (The foil is optional, in my opinion.)
Microwave chocolate squares and butter (or palm oil shortening) in a large microwave-safe bowl at HIGH 1 1/2 to 2 minutes or until melted and smooth, stirring at 30-second intervals.
Whisk in granulated and brown sugars.
Add eggs, one at a time, whisking just until blended after each addition. Whisk in flour (using oat and brown rice flours for wheat allergies), vanilla, and salt.
Pour mixture into prepared pan.
Bake at 350° for 40 to 44 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. (Baking time was more like 50 minutes for me, but that could be from variations in the oven, the flours I used, and/or the baking dish.)
Cool completely on a wire rack (about 1 hour). Lift brownies from pan, using foil sides as handles. Gently remove foil, and cut brownies into 16 squares.