Brownies

This recipe was given by Jacqueline!

Can be made free of the top 8 allergens (eggs, dairy, tree nuts, peanuts, shellfish, fish, soy, and wheat) by using substitutes.

Note from Jacqueline: This recipe is adapted from a Rosanna Pansino video, which you can find here. She got this recipe from an American Girl Recipe book for the 2019 Girl of the Year, Blaire, called “Blaire Cooks Up a Plan”.

Ingredients:

Wet Ingredients

- 1 cup of oil

- 1 cup of maple syrup (You can use artificial maple syrup or pure/real maple syrup.)

- ½ cup of milk (Use dairy-free like oat, coconut, rice, etc. I like to use So Delicious’s Coconut Milk.)

- 1 tablespoon of vanilla

Dry Ingredients

- 2 cups of flour (Use GF if you have a wheat allergy.)

- 1 cup of cocoa powder

- 1 ½ cups of white sugar

- 2 tablespoons of baking powder

- ½ teaspoon of salt

- 1 cup (or as many as you desire) of chocolate chips or chunks (Use Enjoy Life for dairy-free chocolate.)

Directions/Instructions/Steps

1.) Preheat your oven to 350℉.

2.) Spray a 9” x 13” baking pan/dish with cooking spray and line with parchment paper.

3.) Combine the wet ingredients in a large bowl with a whisk.

4.) Combine the dry ingredients in a separate bowl.

5.) Mix the dry into the wet in increments until well combined. *DON’T OVERMIX* (If your dry ingredients have clumps, you can sift it into the wet ingredients.)

6.) Fold in the chocolate chips/chunks if desired.

7.) Pour the batter into the pan and put it in the oven.

8.) Cook until a toothpick is inserted and comes out clean. About 30-35 minutes.

-It is normal if it still seems soft and mushy or undercooked after a long time of cooking. They can be quite gooey and fudgy. When you cut them, they may not hold their shape, but they still taste good.

9.) Let them cool. Remove from the pan, cut the brownies, and serve!

Jacqueline's Bio:

Hi, my name is Jacqueline See-Tho. I am 14 years old and a rising sophomore in Palo Alto, California. I am Filipino, Malaysian-Chinese, and German. I have lived with food allergies to eggs, milk, and all nuts my entire life. Growing up in an area that is booming with research regarding allergies has made me very lucky. About three years ago, I was fortunate enough to become part of a clinical trial, a multi-food OIT program that used Xolair. I did this with my older brother who also has severe food allergies. As I continue to undergo treatment, my food world has opened up and I now feel more comfortable with the food that I encounter. I love to cook, bake, and test new recipes. Learning how to make good food with allergies is essential, and I know some tips and tricks that I’m excited to share with everyone. Some of my other passions include traveling, dance (I do ballet and contemporary), singing (I’m in my school choir), and acting. In my free time, I like to listen to music, play with my dog (he’s a Goldendoodle), read, and write. This is my first year being on FARE’s Teen Advisory Group, and I’m really excited to be working alongside so many supportive, dedicated, and hardworking individuals. I hope to provide some helpful resources as you experience life with allergies! I’m looking forward to being a part of this special community!