2tablespoonsBob's Red Mill Egg Replacermixed with 4 tablespoon water
½teaspoonvanilla extract
1 ½cups (222g)gluten free flour blend
1teaspoonbaking powder
½teaspoonfine sea salt
For the strawberry buttercream frosting:
⅓cup (5g)freeze dried strawberries
½cup (113g)unsalted butterroom temperature
1 ½cups (180g)powdered sugar
1-2tablespoonsmilk
Instructions
Preheat the oven to 350°F. Line a square baking pan with parchment paper and set aside.
In a large microwave-safe bowl, combine the chocolate chips and the butter. Microwave in 30-second intervals, stopping to stir between each interval, until melted and smooth.
1 cup (170g) semisweet chocolate chips, ½ cup (113g) unsalted butter
Add the sugar, prepared egg replacer, and vanilla extract and stir to incorporate. Add the flour, baking powder, and salt and stir until combined.
⅔ cup (133g) granulated sugar, 2 tablespoons Bob's Red Mill Egg Replacer, ½ teaspoon vanilla extract, 1 ½ cups (222g) gluten free flour blend, 1 teaspoon baking powder, ½ teaspoon fine sea salt
Transfer the batter to the prepared pan and bake for 22-24 minutes, or until a toothpick inserted into the center comes out mostly clean (a couple of moist crumbs are OK). Allow the brownies to cool in the pan for 10 minutes before transferring to a wire cooling rack. Cool completely before frosting and slicing.
To make the strawberry buttercream frosting:
Using a food processor, grind the freeze dried strawberries into a coarse powder. Set aside.
⅓ cup (5g) freeze dried strawberries
Using a hand mixer or a stand mixer fitted with the paddle attachment, beat butter until light and creamy, about 5 minutes.
½ cup (113g) unsalted butter
Add powdered sugar and freeze dried strawberries, and continue to beat until combined. Add milk one tablespoon at a time while continuing to beat until the buttercream is the desired consistency. Spread onto cooled brownies.
1 ½ cups (180g) powdered sugar, 1-2 tablespoons milk
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.
I actually like the texture of having some larger chunks of freeze dried strawberries in my frosting. Pulse the freeze dried berries in the food processor until you have the texture you like.