IngredientsTurbinado Sugar, Ghirardelli Cocoa, Potato Starch, Sorghum Flour, Tapioca Flour, Corn Flour, Sea Salt, Baking Powder, Xanthan Gum.
Directions1. Preheat oven to 350 degrees. 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 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 x 3 inch). Cream Cheese Brownies: 8 oz Cream Cheese, 1 Egg, 1/3 Cup Sugar. Mix cream cheese, sugar and egg until light and fluffy. Set aside. Prepare Bob's Red Mill Gluten Free Brownie Mix steps 1 through 3. Pour half of chocolate batter into prepared pan. Spoon cream cheese mixture over chocolate layer. Add remaining chocolate batter by spoonfuls to cover cream cheese, spreading carefully. Bake at 350 degrees for 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 x 3 inch).
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