Egg-Free Brownies

Thanksgiving and Christmas are just around the corner.  Soon, many of us will be baking goodies for our family and friends to enjoy.  Some of those people may have allergies to eggs.  Here are some brownies that you can whip up that they can enjoy also.

1/3 cup flour

1 cup water

1/2 cup butter or margarine

2/3 cup cocoa

2 cups sugar

1 teaspoon vanilla

2 cups flour

2 1/2 teaspoons baking powder

1/2 teaspoon salt

 Preheat oven to 350 degrees.  Grease a 9" x 13" baking dish.

In a heavy saucepan, combine 1/3 cup of the flour and all of the water.  Cook over MEDIUM heat until the mixture thickens, stirring constantly.  Pour into a mixing bowl.  Allow to cool.

In a small saucepan, melt the butter.  After it is melted, slowly stir in the cocoa.  Mix until smooth. Set aside to cool.

Beat the sugar and vanilla into the cooked flour mixture.  Now add the cocoa mixture until well-blended.  Stir the rest of the flour, baking powder and salt.  Pour into the batter and stir just until blended.  Spread evenly into the prepared pan.

Bake for 20-25 minutes until a toothpick inserted into the center comes out clean.

Cool before cutting into slices.

VLE-B