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These brownies are sinfully delicious.  They are every bit as moist and chocolatey as that photo looks.  I’ve been making them for many years, so I used to eat them back when I was still eating gluten and chocolate.  Making and photographing them was absolute torture for me, but since my now nine year old son wanted them for his birthday, I wasn’t going to say no.

I have not tried the gluten free version since chocolate isn’t worth the migraine to me, but I have heard they are good, too.

The recipe can easily be cut in half and baked in an 8″x8″ pan.  Just reduce the baking time by about five minutes.  If you are making these nut free, be sure to check that your cocoa powder doesn’t carry a cross contamination warning (mine does).

Chocolate Brownies (gluten version)

1.5 cups organic palm shortening
2.5 cups sugar
2 teaspoons organic vanilla extract
6 organic eggs
1/2 t sea salt
1.5 cups organic all-purpose flour
1 cup organic cocoa powder

Preheat oven to 350 deg F. Oil the bottom of a13 x 9 inch glass pan (I use organic canola oil). Melt the palm shortening.  Beat the eggs with sugar, and add vanilla, flour, cocoa, salt and palm shortening. Bake at 350 degrees until a toothpick inserted in center comes out clean, approximately 30 minutes. After cooled, frost with chocolate frosting.

Chocolate Frosting

1/3 cup organic palm shortening
1/3 cup organic cocoa powder
2 cups organic powdered sugar
1.5 teaspoons organic vanilla extract
Approximately 2 tablespoons organic rice milk (or other “milk” of your choice)

Beat all ingredients together with an electric mixer. Will ice a 13×9″ cake.

©NaturallyElizabeth.com

GFDF Chocolate Brownies

1.5 cups organic palm shortening
2.5 cups organic sugar
2 teaspoons organic vanilla extract
6 organic eggs
1/2 teaspoon sea salt
1/3 cup organic tapioca starch
1/3 cup almond meal
1/3 cup sorghum flour
1/2 cup organic brown rice flour
3/4 teaspoon xanthan gum
1 cup organic cocoa powder

Preheat oven to 350 deg F. Oil the bottom of a13 x 9 in glass pan (I use organic canola oil). Melt the palm shortening. Beat eggs with sugar, and add vanilla, flour, cocoa, salt and palm shortening. Bake at 350 degrees until a toothpick inserted in center comes out clean, approximately 30 minutes. After cooled, frost with chocolate frosting.

Chocolate Frosting

1/3 cup organic palm shortening
1/3 cup organic cocoa powder
2 cups organic powdered sugar
1.5 teaspoons organic vanilla extract
Approximately 2 tablespoons organic rice milk (or other “milk” of your choice)

Beat all ingredients together with an electric mixer. Will ice a 13×9″ cake.

©NaturallyElizabeth.com

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