This recipe for Chocolate Fudge Brownies contains no egg, wheat, gluten or dairy.
If chocolate is an allergy issue as well, you could try substituting carob for the cocoa.
1/2 cup rice flour
1/2 cup plain gluten-free flour (Orgran brand)
1/4 tsp baking powder
1/3 cup cocoa powder
1 1/4 cups caster sugar
2 tsps of Orgran No Egg mixed with 2 Tbs water, whisked
150 g Nuttelex (margarine)
Preheat oven to 180c. Grease a lamington tray (slab pan) and line with baking paper, allowing a 2cm overhang at both ends.
Sift flours, baking powder and cocoa into a large bowl. Add sugar. Stir to combine. Make a well in the centre. Add eggs and melted Nuttelex to flour mixture. Using a metal spoon, mix until just smooth.
Spread mixture into prepared pan. Bake for 20 to 25 minutes or until a skewer inserted in the centre comes out with crumbs clinging.
Remove from oven. Allow to cool in pan. Lift from pan. Cut into 12 squares.
Can be made up to 3 days ahead. Store in an airtight container in a cool, dry place.
1 cup broken walnuts can also be added to dry ingredients, if desired.
Recipe adapted from superfood ideas magazine sept 2007