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Fudge Brownies




Source of Recipe


This recipe comes from Rita Longlois. She got it from the booklet, "Make Mine Special". To get a copy, write to Nabisco Foods Inc., PO Box 8124, Clinton, IA 52736-8124. Send 50 cents and your name, address, and zip code.


Recipe Introduction


The following recipe appeared in Volume 6, Number 1 (January 1997) of the Sprue-Nik Press
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.



List of Ingredients




1 cup water
1 teaspoon GF vanilla
1/2 cup corn margarine
1 cup sugar
1/2 cup uncooked Cream of Rice hot cereal
3 Tablespoon unsweetened cocoa
1 teaspoon GF baking powder
1 egg or 1/4 cup cholesterol free egg product
1/4 cup walnuts (optional)


Recipe



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.).