AMAZING Gluten-Free, Dairy-Free, Eggless Brownies!

In Desserts on March 19, 2010 at 12:48 pm

I recently underwent allergy testing and found out that I have a wheat, gluten, and egg allergy.  I immediately went and bought an allergy-free cookbook!  I’ve decided to try one recipe per week.  This week was brownie week!  I knew that if I was going to go gluten-free, I would need to find the perfect brownie recipe.  Because I don’t think I could live without them!  And…

I was pleasantly surprised at how well this recipe turned out!  The recipe is  adapted from the Allergen Free Cuisine Cookbook. (  I think they were some of the best brownies I have ever tasted actually.  The only thing that could have made them better is perhaps a thin layer of frosting..but without the frosting, I can justify eating them for breakfast!  Haha 🙂

Photo to be posted soon! 🙂


1 3/4 cups basic gluten free flour blend (brown rice flour, tapioca starch, potato starch)

1 tbsp baking powder

1/2 tsp xanthan gum

1 cup brown sugar

3/4 cup white sugar

1/2 tsp sea salt (optional – the original recipe didn’t include but I really like sea salt + chocolate!)

1/2 cup vegan margarine

6 oz unsweetened chocolate, melted in microwave (check on the chocolate every 30 seconds or so, mixing in between)

2 jars prune puree (yes, this is baby food – trust me!)

1 tbsp vanilla extract

Blend butter, sugars (I would rec’d using the mixing beaters for this!).  Add in remaining wet ingredients.  Mix dry ingredients.  Slowly add wet to dry, in 3 batches.

Bake at 325F for 55 minutes in the middle of the oven, rotating halfway through cooking time.  Enjoy!


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