Fudge Brownies

Name: Fudge Brownies
Yield: makes 16 brownies
Ingredients: 6 ounces unsweetened chocolate, chopped into centimeter-size pieces (a serrated knife works best for this); 1/2 cup dairy-free, soy-free vegetable shortening; 2 cups granulated sugar; 2 (4- to 5-ounce) jars prune purée or apple plum purée (baby food); 1 tablespoon pure vanilla extract; 1 3/4 cups plus 2 tablespoons Basic Gluten-Free Flour Mix (page 19); 1/2 teaspoon xanthan gum; 1 tablespoon double-acting baking powder; 1 1/2 cups dairy-free, soy-free chocolate chips

December 9, 2011

Up until I created this recipe, allergen-free, gluten-free brownies were a bit like the Holy Grail. I kept searching, but to no avail. I worked on my own recipe, but making brownies without dairy, soy, gluten, and, most of all, eggs is not easy! Granted, there were recipes out there that called themselves brownies, but they were really just mini cupcakes. A chewy, moist brownie with a nice crusty, glossy top remained elusive. Until now, that is. Yup, that’s right, after years of trying, I’ve finally baked it—an honest-to-goodness allergen-free, gluten-free, vegan tray of real brownies. Go ahead, I dare you, try eating just one.

Recipe notes

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