Photo by Jason Wyche

It's finally warming up outside, which means it's time to shed those winter clothing layers. If you're craving something sweet after dinner (and hey, we all do), opt for these fudgy brownies from Allergy-Free Desserts. The recipe has clever substitutions meant for people with food allergies, so you end up with a guiltless (hint: there's no butter!), sinfully delicious dessert.

Makes: 16

Ingredients
3 tablespoons plus 1⁄2 cup freshly brewed espresso,cooled
1 tablespoon ground flaxseed meal
1 3⁄4 cups Bob’s Red Mill Gluten Free All-Purpose Baking Flour
1 cup granulated sugar
1⁄2 cup unsweetened cocoa powder
2 1⁄2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1⁄4 teaspoon xanthan gum
1⁄2 cup canola oil
1 teaspoon vanilla extract
1⁄2 cup gluten-, soy-, dairy-,egg-, and nut-free semisweet chocolate chips

Preparation
Preheat the oven to 350°F and lightly grease a 9-inch round cake pan with canola oil.
In a small bowl, combine 3 tablespoons of the espresso and the flaxseed meal and allow to thicken for 3 to 5 minutes. In another small bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, salt, and xanthan gum. Pour in the canola oil, vanilla, and remaining 1⁄2 cup of espresso. Stir with a wooden spoon until thoroughly combined and smooth. Fold in the chocolate chips.
Pour the batter into the prepared pan and bake for 40 minutes, or until the brownies are firm and a toothpick inserted in the center comes out clean. Let the brownies cool completely in the pan on a rack before cutting them into triangles.
Store the brownies, tightly wrapped and refrigerated, for up to 5 days.

Click here to search more dessert recipes.

Click here to search the recipe finder.

-- Amanda Chamberlain

See More: Food & Recipes