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    Scott Adams

    Fudge Brownies (Gluten-Free)

    Scott Adams
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    Reviewed and edited by a celiac disease expert.   eNewsletter: Get our eNewsletter

    The following recipe appeared in Volume 6, Number 1 (January 1997) of the Sprue-Nik Press which is published by the Tri-County Celiac Sprue Support Group, a chapter of CSA/USA, Inc. serving southeastern Michigan.

    1 cup water
    1 teaspoon gluten-free vanilla
    ½ cup corn margarine
    1 cup sugar
    ½ cup uncooked Cream of Rice hot cereal
    3 Tablespoon unsweetened cocoa
    1 teaspoon gluten-free baking powder
    1 egg or ¼ cup cholesterol free egg product
    ¼ cup walnuts (optional)



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    In a medium saucepan, heat the water and margarine to a boil. Sprinkle in the cereal. Cook for 1 minute. Remove the pan from the heat, cover it, and let it sit for 4 minutes. Stir in the egg or egg product and vanilla.

    In a medium bowl, combine the sugar, cocoa, and baking powder. Stir in the cereal mixture until well blended. Stir in the nuts, if used. Spread the mixture evenly in a greased 8 x 8 x 2 inch baking pan. Bake at 350 degrees F for 40-50 minutes. Cool and cut into 2-inch squares (This recipe can be doubled and baked in a 9 x 13 inch pan.).

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