Egg-free/Dairy-free/Nut-free
The first of many recipes we've found online, printed and tried. Apparently, it came from Theresa Kingma's cookbook - can't verify it because we got it from a bulletin-board post from someone who got it from this cookbook. But we can verify that it was really good! Our food allergy restrictions happen to include nuts, eggs and dairy (among others), so we use nut-free, egg-free, dairy-free products. You should use whatever suits your family's sitch.
Ingredients
- 1 3/4 cups flour
- 1/2 cup unsweetened cocoa powder
- 1 cup sugar
- 1 1/2 teaspoons baking soda
- 1/4 cup vegetable oil
- 1/2 cup water
- 1/3 cup light corn syrup
- 1 teaspoon vanilla
- 1/2 teaspoon white vinegar
- 1 cup dairy-free, nut-free chocolate chunks or chips
- Optional Topping: egg-free mini-marshmallows or confectioner's sugar
Steps
- Preheat the oven to 350.
- Grease an 8 x 8 inch baking pan.
- Whisk together the flour, cocoa powder, sugar, and baking soda. Set aside.
- In a large bowl, combine the oil, water, corn syrup, vanilla, and vinegar, blending thoroughly.
- Add the dry ingredients to the wet ingredients and stir well.
- Fold in the chocolate chunks or chips.
- Spread evenly in the prepared pan.
- Bake for 20 to 25 minutes, or until tester comes out clean.
