Cocoa Brownies

From the Food Allergy Gourmet Cookbook,
"Let's Bake!"

Warm from the oven, these brownies taste like the molten chocolate cakes served in restaurants. The texture is less fudgy than the Chocolate Fudge Brownie recipe on page 60 in "Let's Bake!"

The recipe for the Food Allergy Gourmet Basic Flour Mix is included in "Let's Bake!" and is also available premixed for your convenience from the Food Allergy Gourmet.

2/3 cup Food Allergy Gourmet Basic Flour Mix (See Above)
1/2 cup cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
scant 1/2 teaspoon salt
2 tablespoons dry egg replacer
1 cup sugar
1/2 cup shortening, plus extra for greasing pan
1/4 plus 3 tablespoons hot water
Equipment: 8”x8” square pan, foil, sturdy spatula with thin metal edge, heavy duty mixer, wire cooling rack.

Preheat oven to 350 degrees. Line the pan with foil.
(Tip: Turn the pan upside down, and cover it with long piece of foil. Use your hands to press down on foil around sides and corners to shape it like the pan. Remove foil. Turn pan right side up and place foil in pan. Gently press the foil into place in pan. It should hang about 2-inches over the edges. The overhang can be used to lift the entire batch of brownies from the pan.)
Whisk together the Food Allergy Gourmet Basic Flour Mix, cocoa powder, baking powder, baking soda, salt and dry egg replacer in a bowl. Use a mixer to cream the shortening and sugar. Add the dry ingredients and the hot water. Mix well. Spoon into the prepared pan and smooth the top using greased or wet fingers or a spatula. Bake for 25 minutes. Let cool completely before cutting.
Gently peel the foil away from the sides of the brownies and cut them cleanly into squares.

Tip - Use a plastic knife to get nice clean cuts and avoid clumps.