Gluten-Free, Eggless Brownies

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Brownies without gluten or eggs


2 cups gluten-free flour blend
1 1/3 cup cocoa powder (or baking chocolate)
1 teaspoon baking powder
2 cups sugar
2/3 cup butter
2 teaspoons vanilla extract
2/3 cup water
2 servings egg substitute
1 teaspoon salt

Original recipe makes 12 Servings



Prepare egg substitute first according to package instructions.

Grease 9x11 baking pan. Preheat oven to 350 degrees Fahrenheit (176.6 celsius)

Combine egg substitute, vanilla, water, and sugar. Mix well.

In a separate bowl, combine flour mix, cocoa powder, salt, and baking powder. Once well-blended, slowly mix into wet sugar mixture.

Bake at the above temperature for about 20 minutes.


Be sure and make the egg replacer separately first.

To see if brownies are done, insert a toothpick. If it comes out gooey, keep going for another 5-10 minutes then test again.

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