Recipe - Gluten-Free Brownies

1 Stick (One fourth pound) butter or
oleo
4 ounce Baking chocolate
4 Eggs (at room temperature)
One half teaspoon Salt
2 cup Sugar
1 teaspoon Vanilla extract
1 cup Soy flour
One fourth cup Cornstarch OR potato starch
2 teaspoon Baking powder
1 cup Chopped nuts (optional)
1 cup Chocolate chips (optional)

*NOTE: these are lighter when mixed by hand, rather than using a mixer.
Maybe Hubby or one of the kids will help. Use a mixer if you have to. It
won't ruin them.

OIL a 13x9 pan. (DO NOT use Crisco or they will stick) Set pan aside. Melt
butter & chocolate together in saucepan or microwave.. Let cool awhile.
When cool, beat eggs and salt in a bowl with a fork until light & fluffy.
Gradually add sugar & vanilla. Beat well with fork. Add chocolate/butter
mixture, flour, baking powder, and cornstarch gradually, and mix well with
a fork. Add nuts/chips as desired. Spread in oiled pan. Top with more nut
halves if desired. Bake at 350 for 25 minutes, or until pass toothpick
test. Cut when cool. These keep for several days in a ziplock bag, or
wrapped in foil. They also freeze well. For a real carbo craving frost
with fudge frosting 8~)

Posted to TNT Prodigy's Recipe Exchange Newsletter by "Karen Utz"
guku@mail.bright.net on Apr 14, 1997