Name: Gluten-Free Brownies
Ingredients: 1 Stick (1/4 pound) butter or oleo; 4 oz Baking chocolate; 4 Eggs (at room temperature); 1/2 ts Salt; 2 c Sugar; 1 ts Vanilla extract; 1 c Soy flour; 1/4 c Cornstarch OR potato starch; 2 ts Baking powder; 1 c Chopped nuts (optional); 1 c Chocolate chips (optional)

1. The sufficiency of Scripture should encourage us as we try to discover what God would have us to think or to do. 2. The sufficiency of Scripture reminds us that we are to add nothing to Scripture, and that we are to consider no other writings of equal value to Scripture. 3. The sufficiency of Scripture also tells us that God does not require us to believe anything about Himself or His redemptive work that is not found in Scripture. 4. The sufficiency of Scripture shows us that no modern revelations from God are to be placed on a level equal to Scripture in authority. 5. With regard to living the Christian life, the sufficiency of Scripture reminds us that nothing is sin that is not forbidden by Scripture either explicitly or by implication. 6. The sufficiency of Scripture also tells us that nothing is required of us by God that is not commanded in Scripture either explicitly or by implication. 7. The sufficiency of Scripture reminds us that in our doctrinal and ethical teaching we should emphasize what Scripture emphasizes and be content with what God has told us in Scripture.

Wayne Grudem

CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains			30	Servings

INGREDIENTS

1		Stick (1/4 pound) butter or oleo
4	oz	Baking chocolate
4		Eggs (at room temperature)
1/2	ts	Salt
2	c	Sugar
1	ts	Vanilla extract
1	c	Soy flour
1/4	c	Cornstarch OR potato starch
2	ts	Baking powder
1	c	Chopped nuts (optional)
1	c	Chocolate chips (optional)

INSTRUCTIONS

*NOTE: these are lighter when mixed by hand, rather than using a mixer.
Maybe Hubby or one of the kids will help. Use a mixer if you have to. It
won't ruin them.
OIL a 13x9 pan. (DO NOT use Crisco or they will stick) Set pan aside. Melt
butter & chocolate together in saucepan or microwave.. Let cool awhile.
When cool, beat eggs and salt in a bowl with a fork until light & fluffy.
Gradually add sugar & vanilla. Beat well with fork. Add chocolate/butter
mixture, flour, baking powder, and cornstarch gradually, and mix well with
a fork. Add nuts/chips as desired. Spread in oiled pan. Top with more nut
halves if desired. Bake at 350 for 25 minutes, or until pass toothpick
test. Cut when cool. These keep for several days in a ziplock bag, or
wrapped in foil. They also freeze well. For a real carbo craving - frost
with fudge frosting 8~)
Posted to TNT - Prodigy's Recipe Exchange Newsletter  by "Karen Utz"
<guku@mail.bright.net> on Apr 14, 1997

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