Rich Dairy-Free Brownies From the Kitchen of Michael J. Waddell, 2004-02-17 These rich, fudgey brownies are wonderful plain or with chopped walnuts. They are inspired by the Ultimate Brownie recipe in Glamour magazine.

Prep Time:  15 minutes Cook Time:  45 minutes Categories:  Dessert  No Cheese Yields:  1 13"x9" pan

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Combine shortening, water and chocolate in a double boiler. Stir until melted and combined.
3. Beat egg whites, salt, sugars, cinnimon and vanilla in an electric mixer until thouroughly combined.
4. Stir in melted chocolate mixture until just combined.
5. Fold in flour.
6. Line 13"x9" baking pan with foil.
7. Grease 13"x9" baking pan with shortening.
8. Dust the greased pan lightly with cocoa powder (shaking off excess).
9. Pour batter into greased pan.
10. Bake for 35-50 minutes (just until the top is shiny and firm - a toothpick test should show that the center is moderately firm, but the toothpick need not come out clean).
11. Cool thoroughly before cutting. These brownies may be stored in an air-tight container for up to 1 week (if they last that long!)
12. ---
13. *IMPORTANT NOTES FOR PEOPLE WITH ALLERGIES*
14. Bittersweet chocolate does not contain milk, but due to the process by which it is manufactured, there may be trace amounts of milk and nuts found in it. If you have a severe allergy to either of these products, you can substitute 76 grams of Cocoa Powder, 116 grams of white granulated sugar, 45 grams of vegetable shortening and 11 grams of water for the 8 oz of bittersweet chocolate in this recipe.