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Measurements

Glutenfree Brownies

Yield: 30

1 stick (1/4 pound) butter or oleo
4 oz. baking chocolate
4 eggs (at room temperature)
1/2 tsp salt
2 cups sugar
1 tsp vanilla extract
1 cup soy flour
1/4 cup cornstarch or potato starch
2 tsp baking powder
1 cup chopped nuts (optional)
1 cup chocolate chips (optional)

Butter a 13x9 pan. 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 plastic bag, or wrapped in
foil. They also freeze well.


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