1 c. coconut oil, butter, or allergy-free margarine 1 c. white sugar
1 c. brown sugar
1 c. gluten-free flour mix
1 1⁄2 t. baking powder
1 1⁄3 t. vanilla (optional)
In a saucepan, melt butter or margarine; add cocoa and sugars. Mix well. Add eggs, blending well. Add flour, baking powder, and vanilla. Mix until well blended. Pour into a 9” x 13” pan. Place pecan halves or walnuts on top, if desired. Bake at 350 degrees for 35 to 40 minutes.
Recipe found in Special Diets: Tightwad Tara's Guide, by Tara Dowd for which contains over 230 gluten-free and allergy-free recipes!
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