Brownies - Allergy Free Desserts

     There is not a whole lot of difference in ingredients between cookies and brownies. Brownies tend be poured into a pan about 1 to 1.5 inches thick of mix (when baked). They tend to be softer than cookies, and cut into 1.5 inch squares.

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     I used to make my own brownie mixes. I have tried to make a brownie mix with gluten free cookie or flour mixes. Something is missing. The taste and texture are off.

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     It is possible to prepare a brownie mix and treat it like fudge in one sense. Have three small aluminum foil pans. In each, prepare either 1/3 cup of chopped nuts, or 1/3 cup of your favorite flavored chips (chocolate, butterscotch, or peanut butter). Pour the mixture in, and slightly stir each one. Place on a solid aluminum pan and bake. Adjust time and temperature as needed.

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     Brownies shelf life is shorter than that of cookies, due to their higher moisture content. In high humidity, store them in the fridge. Frozen brownies can be thawed and crumbled over ice cream.