Yummy Brownies! (egg/peanut-free)

Ingredients:

1/3 C. all-purpose flour
1 C. water

1/2 C. butter (1 stick)
2/3 C. unsweeted cocoa powder

2 C. white sugar
1 tsp. vanilla extract

2 C. all-purpose flour
2 1/2 tsp. baking powder
1/2 tsp. salt

1/2 C. chopped nuts (optional, customize for your allergy situation.)

Directions:

Preheat oven to 350 degrees F (175 degrees C.)

Grease a 9 x 13 inch pan.

In a heavy saucepan, combine  the 1/3 C. flour and 1 C. water.  Cook over medium heat, stirring constantly, until thick.  Transfer to a mixing bowl and set aside to cool.

In a small saucepan, melt butter, then add the cocoa and mix until it is smooth, set aside to cool.

Beat the sugar and vanilla into the cooled flour mixture, then stir in the cocoa mixture until well blended.

Combine the flour, baking powder, and salt, and stir into batter until just blended. Fold in nuts if you choose.

Spread evenly over the prepared pan.

Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.  Let cool before cutting.

We used this as the base for an ice cream cake.  Yummy!