Mom’s Eggless Wheatless Dairyless Brownies

Modifications:

First of all, instead of using 9 ounces of semi-sweet chocolate chips and 3 ounces of unsweetened chocolate, I just used a 12 ounce bag of dairy free semi-sweet chocolate chips. Either way is fine, it’s up to you.

Add 2 tablespoons to the 1 1/4 cups of applesauce.

Instead of using 1/4 cup of sugar syrup and 1/4 cup of brown rice syrup, I simply used 1/2 cup of sugar syrup.

Add 2 tablespoons to the 1/4 cup of rice flour, and make it 1/2 cup + 2 tablespoons of amaranth flour.

Use 2 tsp of baking powder instead of 1 tablespoon.

Tips:

I always melt the chocolate in the microwave instead of on a double boiler, and one trick is, instead of setting it on 30 seconds and re-setting it every time you take it out to stir, just set it on 99 seconds, and open the door every 30 seconds. Saves time. And btw, the 99 seconds should be enough to melt the 12 ounce bag of chocolate. Once that time is up, it will be hot enough to just keep melting the rest of the chocolate, just keep stirring it.

Mum was right to say “fold in the dry ingredients” because if you hurry like I did and just stir, The dry ingredients will go to the sides and it will take forever to scrape it down and stir it in and scrape and stir and scrape and stir…

Make the baking time 30 minutes, and let the brownies cool for at least 10 minutes in the sheet. I think it improves the texture once it’s been left overnight , don’t refrigerate it, just leave it out. See, it’s somewhat moist, so if you let it stand overnight, it doesn’t get dry and crumbly, it just dries enough so it’s not… pudding-y, for lack of a better word. Though it isn’t pudding-y at all, that’s just the closest I can get. To clarify; it is not… runny. It’s like a pudding that… sticks together very very well. LOL never mind. You’ll have to see for yourself.