<<Disclaimer:  Verify this information before applying it to your situation.>>
 
********************************************************************
Copyright 1995, Andrea Karen Frankel.   All commercial rights
reserved.  Permission granted to copy and distribute at no charge,
provided this copyright is included intact and the recipes are not
modified.
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BROWNIES, RICH OR SLIM
 
Basic Fudgy Brownies
----------- makes 9x13 pan
 
1/2 cup + 2 Tbsp (= 5 oz) margarine, melted
3/4 cup cocoa (Dutch Process gives deeper flavor)
2 cups sugar (or 1 + 1/3 cup fructose)
2 eggs
1 tsp GF vanilla extract
1 cup brown or white rice flour
1/4 cup soy flour
1/2 tsp salt
1 cup chopped walnuts
 
Preheat oven to 325 degrees F.  Spray 9x13 pan with pan spray.
 
Mix ingredients in order given, stirring well after each to
incorporate.  Spread to edges of pan.  Bake about 30 minutes,
or just until the center no longer looks wet.  Let cool for
ten minutes before slicing into pieces.
 
These can be iced or eaten plain.  They also freeze well (I
like them best straight out of the freezer!)
 
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Low-Fat Cherry Brownies
------------------------- makes 9x13 pan
 
1 can sweet cherries packed in juice
 
1/3 cup Wonderslim
2 egg whites
2 tsp GF vanilla extract
1/2 tsp GF almond extract
 
1 cup Droste cocoa (or other Dutch Process)
2 c sugar or 1+1/3 cup fructose
1 + 1/4 cup brown rice flour
1/4 cup soy flour
1/2 tsp salt
 
Drain the cherries, reserving the juice.  Chop them in halves, and
spread on a double layer of paper towels to drain further.
 
Preheat oven to 325 degrees F.  Spray pan heavily with pan spray,
then line with a piece of parchment paper, pleating the corners and
creasing the folds so it lines the pan smoothly.  Spray paper lightly.
 
Combine 1/2 cup juice from cherries with 2nd group of ingredients,
whisking together to blend.  Sift dry ingredients together.  Pour
wet into dry and mix well with spoon or mixer til blended; you may
need another 1/4 cup of cherry juice or water - batter should be
pourable.
 
Pour and spread into pan and bake for 30 minutes,  or just until
center stops looking wet and toothpick comes out clean.  Cool on
rack 10 minutes before icing.
 
These are wonderful with a buttermilk chocolate frosting!  They
also freeze well, and are best stored (and eaten?) frozen.