I realize that posting something like this during Lent is probably not kind, however, for those of you who do not cut out chocolate or dessert during lent…this is a good one. Not only is it gluten-free, dairy-free, soy-free, egg-free, corn-free, nut-free, and low in salicylates, but it is also easy to make (no electric mixer needed) fast and My son has decided that these are his favorite brownies…ever. Actually they are his new favorite dessert. They do tend to stick in the pan so definitely cut and remove while they are still room temperature (before chilling). They are also better cold and they do keep for a week in the refrigerator (assuming no one eats them all) This recipe is not designed to use actual eggs, so if you swap them out and put in regular eggs the texture will be off. They will probably be very cakey.
If you need to avoid potato starch you may try a homemade egg replacer like chia or flax plus additional baking powder, or soda and vinegar. I can use the Ener-G brand and did for this recipe so I have not tested it with a nightshade free egg replacer.
The unsweetened baking chocolate is not the easiest thing to locate but vermontnutfree.com does have an unsweetened baking chocolate that appears to be lecithin free and is certified to be nut free.
2 oz unsweetened baking chocolate (this would be two squares or about 1/4 cup melted.
1/2 cup butter flavor shortening
3/4 cup Namaste Perfect Flour blend
3/4 cup granulated sugar
1/2 tsp baking powder
1/4 tsp salt
1 TB instant coffee
3 TB hemp or flax milk
2 TB egg replacer
7 TB water (a little less than 1/2 cup)
Coffee Frosting Ingredients
2 tsp instant coffee
2 cups powdered sugar
2 tablespoons softened butter flavor shortening
2 tablespoons water or safe “milk”
pinch of salt
Microwaveable glass or pyrex container large enough to hold all wet ingredients (about 2 cups total). Ideally you would use a pyrex measuring cup as you can just melt the shortening, then add the chocolate until the combined liquid rises 1/4 cup.
Large bowl for dry ingredients and mixing
9 x 9 square glass or stainless steel baking pan (nonstick will provide odd results)
Fork for whisking egg replacer
To make frosting
Bowl (I rinse out the brownie bowl)
Measuring cups and spoons
Fork for mixing
Knife or offset spatula for spreading icing
Melt the shortening in the microwave.
Add chocolate to the melted butter flavor shortening and stir allow it to melt a bit.
Microwave the chocolate shortening mix for 30 seconds at a time stirring each time with a fork until when you stir it it is melted and well mixed. Do not overheat. Set aside to cool a bit
In another small container (I use a teacup) mix together the two tablespoons of egg replacer, the tablespoon of instant coffee, and the 7 tablespoons of water. Mix thoroughly wiwh a fork and set it aside to dissolve and develop It will get thick and kind of goopy.
Grease the baking pan
Preheat the oven to 350 F
In a large bowl mix together the flour, salt, sugar, and baking powder
Add the egg replacer nixture to the melted chocolate mixture and stir to combine. It will be kind or rubbery
Add hemp milk and incorporate
Put the mixture into the greased baking dish and bake at 350 for between 20 and 30 minutes or until the top center is no longer shiny, is slightly puffed and a toothpick comes out clean when inserted.
While brownies are baking make the coffee frosting
Remove from oven and cool until comfortable to the touch. It is OK if its room temperature.
Frost brownies with frosting from separate recipe
Cut into 16 squares and then allow to cool completely.
Chill for at least an hour
Remove from pan and serve
Measure out powdered sugar into bowl
Mix water and instant coffee granules to dissolve
Add shortening to hot water mixture
Pour this mixture into the powdered sugar and mix thoroughly with fork. It should be lumpy, but relatively even in color
Add the milk one tablespoon at a time and incorporate after each tablespoon
Mix until smooth with fork