Double Whammy Chocolate Brownies

Makes: 12 servings
Free of: most top allergens (contain wheat)

Food photography by Chris Gonzaga



  • 1 cup (250 mL) all-purpose flour
  • 1/2 cup (125 mL) carob powder [look for allergen-free brands]
  • 2 tsp baking powder
  • 1 cup (250 mL) chocolate chips*
  • 1 cup (250 mL) vegetable oil
  • 1 cup (250 mL) brown sugar
  • 4 eggs or 4 tbsp egg replacer
  • 1 tbsp vanilla extract
  • Pinch of salt

Recipe Tips

Allergy-friendly baking chocolate choices: Enjoy Life Semi-Sweet Chocolate Chips – free of all top allergens, plus certified gluten-free.; Nonuttin’ 70% Dark Chocolate Chunks and Semi-Sweet Chocolate Chips – free of all top allergens except soy.; Vermont Nut Free Chocolates Chocolate Chips, Unsweetened Baking Chocolate, Candy Melts and Cocoa Powder - free of peanut and tree nut.


  1. Pre-heat oven to 350°F. In a large bowl, sift together flour, carob, baking powder and salt. Add chocolate chips and stir well.
  2. In a separate bowl, use a whisk to cream together oil and sugar. Add the eggs (or egg replacer) and vanilla and stir.
  3. Pour wet mixture into flour mixture and combine.
  4. Grease an 8-inch square (or 8×11-inch) baking pan. Pour batter into pan and spread evenly.
  5. Bake 20-22 minutes. Cool, cut into 12 squares and serve.

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