Super-Easy Brownies
This is basically a gluten and dairy-free adaptation of the recipe you find on the back of most unsweetened chocolate boxes. There are fabulous egg-free brownie recipes out there, but this one will NOT work egg-free. Sorry.
Ingredients
- 4 oz (4 squares) unsweetened chocolate (Hershey’s is dairy-free, Bakers has added dairy in the past year or so)
- 1 stick (1/2 cup) margarine (we use Fleishmann’s unsalted)
- 2 cups sugar
- 3 eggs
- 1/2 TBS (also known as 1 1/2 teaspoons) vanilla
- 1 cup GF flour (this does NOT have to be a mix, just any flour you have around. The chocolate will cover any flour taste, so I like to have a higher-protein flour here like quinoa or bean)
- optional: 1/2 cup ground nuts or 1/2 cup chocolate chips (we use Baker’s chocolate chunks or Trader Joes chocolate chips most of the time) or a mix of things like tiny marshmallows and coconut
Method
Preheat oven to 350. Grease a 9×13 (or similar-sized) pan, or line with a non-stick liner (such as Reynolds Release).
In a medium-large bowl, place the chocolate and the margarine. Stick it in the microwave for 1 minute. Stir, and put it back in for 1 more minute.
Stir in sugar until well blended. Add eggs and vanilla. Stir well. Add flour, and stir until well combined.
Add any optional add-ins, and stir until combined. Pour into the baking pan, and place in preheated oven. Bake for 30-40 minutes, until the top is somewhat firm to the touch. Let cool completely before cutting or serving. Yum!
