Directions: 1. Preheat oven to 350 degrees F, spray 13 x 9-inch pan with cooking or baking spray. Place Bob’s Red Mill Gluten Free Brownie Mix in large mixing bowl. 2. Beat in 3/4 cup or 1-1/2 sticks melted butter or margarine, 1 egg, 2 tsp. gluten free vanilla, and 3/4 cup warm (110 degrees) water with electric mixer on medium speed until just combined. 3. (Optional) Stir in 1/4 cup chocolate chips and/or 1/4 cup chopped walnuts or pecans. 4. Spread batter in prepared pan and bake for 20-25 minutes or until toothpick inserted in center comes out clean. Cool brownies thoroughly. Cut and serve. Serves 16 (1 brownie each) when cut into 16 pieces (approx. 2×3 inch).Ingredients: Evaporated Cane Juice, Ghirardelli Cocoa, Potato Starch, White Sorghum Flour, Tapioca Flour, Whole Corn Flour, Sea Salt, Baking Powder (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Corn Starch and Monocalcium Phosphate) and Xanthan Gum.
Filed under Brownie Mixes by on Nov 17th, 2010. Comment. 
Directions: You Will Need: 1/4 cup melted butter, 2 eggs, 8-inch square pan. Baking Directions: Preheat oven to 350 degrees F for a shiny metal pan; 325 degrees F a dark, non-stick pan. Grease bottom of a pan. Blend brownie mix, melted butter and eggs in a bowl until moistened (about 50 strokes). Spread into pan. Bake 35 minutes. Cool completely. Cut into squares.Ingredients: Organic Cane Sugar, Organic Enriched Wheat Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Organic Cocoa, Salt, Baking Soda.
Filed under Brownie Mixes by on Nov 4th, 2010. Comment.
Ingredients:
4 c Sugar
2 c Flour
1 1/3 c Unsweetened cocoa powder
2 ts Baking powder
2 ts Salt
1 c Vegetable shortening
Directions:
Put all ingredients except the shortening in a large bowl; use a spoon to mix until uniform. Cut in shortening using either a pastry blender or your fingertips until mixture looks like chocolate cornmeal. Seal tightly in a plastic bag or jar, label and store at room temperature.
Makes 8 cups of mix; enough for 4 pans of brownies
TO USE:
Put 2 eggs and 1 teaspoon vanilla or orange extract in a mixing bowl; beat slightly. Stir in 4 tablespoons melted butter or margarine which has been cooled. Lightly spoon 2 cups of the mix into the mixing bowl; do not pack the mix when measuring. Beat well with a spoon to make a somewhat smooth batter; stir in 1/2 cup chopped nuts, if desired. Spread into a greased and floured 8 x 8 x 2 inch pan. Bake in a preheated 350 degree F. oven for 30 to 35 minutes or until a knife inserted in the center comes out clean. Cool in pan then cut into squares
Filed under Brownies by on Apr 16th, 2010. Comment.
Ingredients:
1 package German chocolate cake mix (18.5 oz)
1 cup chopped nuts
1/3 cup + 1/2 cup evaporated milk-divided
1/2 cup melted butter
60 vanilla caramels unwrapped (one 14 oz package)
1 cup semisweet chocolate chips
Directions:
In a large mixing bowl, combine dry cake mix, nuts, 1/3 cup evaporated milk and melted
butter. Press half of the batter into the bottom of a greased 13x9x2 inch glass baking dish.
Bake in a preheated 350 degree oven for eight minutes.
In the microwave or top of a double boiler melt caramels with remaining 1/2 cup
evaporated milk. When caramel mixture is well mixed, pour over baked layer. Cover with
chocolate chips. Chill for about an hour or until the caramel is hard. Press the remaining
batter on top of morsels. Return to oven and bake 28 minutes (or less for gooier
brownies). Let cool before cutting.
Filed under Brownies by on Mar 27th, 2010. Comment.
Ingredients:
1 c Cornmeal
1 c Flour
1 1/2 ts Baking powder
1 ts Salt
4 Eggs
1 c Chopped nuts
2 c Sugar
1/2 c Plus 3 tbsp butter
3 Squares unsweetened chocolate
1 1/2 ts Vanilla extract
Directions:
Preheat oven to 375 degrees. Place cornmeal in a bowl. Sift flour, baking powder and salt into bowl with cornmeal and mix the ingredients. To the beaten eggs add the sugar, melted butter, melted chocolate ingredients to the egg mixture. Beat well. Mix chopped nuts and pour into two greased and floured 8-inch square pans. Bake 25 to 30 minutes. Cool before cutting into squares. These are better served hot.
Filed under Brownies by on Mar 12th, 2010. Comment.
