Rachel Made That!

RMT: Rachel’s favorite brownies

No mixer? No problem! Unlike cookies, it’s easy to make brownies in 1 bowl, with just your arm and a spoon to mix them!

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When my daughters were young, we dealt with a bunch of food allergies, and we had friends who had even more food allergies. It was tough. Having flexible recipes was huge, and I was able to make this recipe for people with all allergies, except those for egg and chocolate. It just doesn’t work. Dairy, gluten, soy, nuts, grains, etc could all be substituted easily. And, because there’s only 1 cup of flour, it doesn’t matter what kind of flour you use. I usually use the King Arthur gluten-free flour, but I’ve used bean flour many times, and it works great. The chocolate covers any possible bean flavor.

When I wrote this recipe for the girls at Camp, and did the demo for them, I changed the recipe a little bit. I used semisweet chocolate chips and less sugar as a substitute for the unsweetened chocolate. Not everyone keeps unsweetened chocolate in their food storage, but most people have chocolate chips!

Preheat oven to 350F. Lightly spray a 9×13 pans, and line with foil or parchment paper. This will help you remove the brownies from the pan for easier cutting once cooked. If you don’t line it, it can be tough to cut, but if you don’t have foil or parchment paper, just grease the pan well.

Break up the unsweetened chocolate and cut the butter into pieces. Put them into a glass bowl and put it in the microwave for 1 minute at 50% power. Stir, and put it back in for 30 seconds. Stir again and continue until the chocolate chips and butter are both melted.

Stir the sugar into the chocolate & butter mixture until well blended. Add eggs one at a time, whisking between each egg. Then add the vanilla. Add the flour, and stir until just combined. You don’t want any flour clumps

Mix in any of the optional add-ins and stir until combined. OR put the optional items on top once  batter is in the baking pan.

Pour into the baking pan, and put into the preheated oven. Bake for 30-40 minutes, until the top is somewhat firm to the touch and doesn’t wiggle. Let cool before cutting or serving. Yum! 

* Allergy substitutes: This recipe contains dairy, egg, and gluten. GF flour mixes substitute well. Dairy can be substituted with a non-dairy margarine. Egg substitutes have not worked for me. Check package ingredients, but recipe is safe for the rest of the top 10 allergens

Rachel’s Favorite Brownies

Prep Time 15 mins
Cook Time 45 mins
Course Dessert
Cuisine American

Instructions
 

  • Preheat oven to 350F. Lightly spray a 9×13 pans, and line with foil or parchment paper. This will help you remove the brownies from the pan for easier cutting once cooked.
    In a large microwave-safe bowl, place the chocolate and the butter. Put it in the microwave for 1 minute. Stir, and put it back in for 30 seconds. Stir again and continue until the chocolate chips and butter are both melted.
    Stir the sugar into the chocolate & butter mixture until well blended. Add eggs one at a time, stirring between each egg. Then add the vanilla. Add the flour, and stir until just combined. You don’t want any flour clumps. It'll be a fairly thick batter.
    Mix in any of the optional add-ins and stir until combined. OR put the optional items on top once  batter is in the baking pan.
    Pour into the baking pan, and put into the preheated oven. 
    Bake for 30-40 minutes, until the top is somewhat firm to the touch and doesn’t wiggle. Let cool before cutting or serving. Yum! 

Notes

* Allergy substitutes: This recipe contains dairy, egg, and gluten. GF flour mixes substitute well. Dairy can be substituted with a non-dairy margarine. Egg substitutes have not worked for me. Check package ingredients, but recipe is safe for the rest of the top 10 allergens

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