Brownie Vs BrowniePosted: June 25, 2010
Forget England vs Germany or Federer vs Nadal. The real championship lies in my kitchen: brownie vs brownie. Can you think of a more delicious matchup? Over the past two weeks, I’ve tried two new recipes for brownies, both completely different, but both completely friendly.
The first comes from all recipes UK and is quite peculiar. The “binding” agent in place of eggs is simply oil (they suggest vegetable, I used canola/rapeseed). This makes from some seriously gooey brownies, but they’re best eaten with a spoon rather than in a square – forget trying to create nice little slices.
The second comes from a book I haven’t used very much but somehow I ended up with two copies. I took that as a strong sign. The book is how to cook for food allergies by Lucinda Bruce-Gardyne and is full of family- and child-friendly recipes. Perhaps that’s why I haven’t used it before – most of the recipes seemed to be a bit safe and basic. That is fine, and very useful for someone who isn’t used to cooking for a restricted diet. In fact, I do recommend this book – it is highly user friendly with little tabs in the recipes to signify where the egg-free or gluten-free options come in. But overall, I wouldn’t say this is my favorite allergy cookbook. The brownie recipe, however, intrigued me, so I went with it: it’s also one of the first 100% gluten-free recipes I’ve made in a while, using gluten-free flour mix instead of spelt flour. It’s also free of dairy, soy, and eggs, naturally!
So take your pick – I can recommend both recipes if you’re an allergy or intolerance sufferer desperate for some chocolatey goodness.
Please note my friend Suzanne’s AWESOME and FANCY camera work above!
Recipe from allrecipes.co.uk – makes 12 brownies
- 250g spelt flour
- 350g demerara sugar
- 65g plain cocoa powder
- 1 tsp baking powder
- 1 tsp sea salt
- 250ml water
- 250ml canola oil
- 1 tsp vanilla extract
- Heat the oven to gas mark 4 and grease a 9×13 inch baking tin.
- In a large bowl, combine the flour (sifted), sugar, cocoa powder, baking powder, and salt. pour in the water, vegetable oil, and vanilla. Mix until well blended. Spread evenly into the baking tin.
- Bake for 30 to 45 minutes or until the top is no longer shiny. Let cool for at least 10 minutes before cutting and serving. Ice cream (dairy-free of course) is a perfect addition.
Rich Chocolate Brownies
From how to cook for food allergies by Lucinda Bruce-Gardyne – makes 12 brownies
- 110g dark chocolate (70% cocoa), broken into small pieces
- 85g coconut oil
- 150ml brown rice syrup
- 110g self-raising gluten-free flour mix (I used doves farm)
- 1 heaped tsp baking powder
- 50ml rice milk (or other non-dairy milk)
- 1/2 tsp sea salt
- Heat oven to gas mark 4. Line a 9×13 inch baking pan with parchment paper, making sure the paper stands up about 1 inch above the tin.
- Melt the coconut oil, chocolate, and brown rice syrup in a medium saucepan. Stir continuously until melted.
- Sift the flour, baking powder, and salt together into a mixing bowl.
- Pour the melted chocolate mixture and the milk onto the dry ingredients and quickly mix until the batter is smooth. Pour into the prepared baking pan.
- Bake for 10-15 minutes, or until the mixture is just set in the middle. Be careful not to overcook them as they won’t be as squidgy and fudgey. Allow to cool in the tin for 10 minutes before cutting.