¼cup + 2 tablespoons (90ml)vegetable or canola oil
½cupbrown sugarpacked
½cupgranulated sugar
2tablespoonsBob's Red Mill Egg Replacermixed with 4 tablespoon water
1teaspoonvanilla extract
1cupsemisweet chocolate chipsmelted
¾cupgluten free flour blend
¼cupunsweetened cocoa powder
¼teaspoonbaking powder
¼teaspoonsalt
candy canescrushed
Instructions
Preheat oven to 350°F. Line an 8" square baking pan with parchment paper and set aside.
In a large bowl, mix the oil, brown sugar, granulated sugar, egg replacer, vanilla extract, and melted chocolate until combined. Fold in the flour, cocoa powder, baking powder, and salt.
Pour the batter into the prepared baking pan. Bake for 25-28 minutes, or until a toothpick inserted into the center comes out with crumbs stuck to it (you do not want the toothpick to be entirely clean here, as that will indicate that you've over-baked).
Remove the brownies from the oven but keep the oven on. Immediately after removing, sprinkle crushed candy canes on top of brownies. Place back into the oven for another 2 minutes. Allow brownies to cool in the pan for 5-10 minutes, then transfer to a cooling rack to cool completely.
Notes
Be sure to follow the instructions on the package of Bob’s Red Mill Egg Replacer. Once mixed with water, the egg replacer must sit for just a few minutes to thicken.
If you are not looking to replace eggs, you should be able to use 2 eggs instead of the egg replacer.
This recipe may yield more or less brownies depending on how large or small you cut them. I like to cut mine evenly into 9 pieces.