Wednesday, January 23, 2013

Bob's Red Mill Gluten Free Brownies

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We all enjoyed these yummy Gluten Free Brownies.
They are very easy to make and taste great.

Bob's Red Mill Gluten Free Brownie Mix

A deep and intense dark chocolate flavor combined with wonderfully moist cake texture makes our Gluten Free Brownie Mix an instant favorite. A must for all chocolate lovers.

****UPDATE**** (12/9/16)

I recently found out that Bob's Red Mill has changed the measurements on the back of the package. The recipe that follows is the original recipe from Bob's Red Mill.

Preheat oven to 350*
Spray a 13 X 9-inch pan with cooking or baking spray.

Using a Kitchenaid mixer -- or by hand

Place Bob's Red Mill Gluten Free Brownie Mix (21oz) in large mixing bowl.
Add and beat in at medium speed:
Melt ¾ cup of butter (1 ½ sticks)
1 egg
2 tsp. Gluten free vanilla
¾ cup warm water (110*)
Mix just until combined.
Scrap bowl to make sure all the flour has been incorporated.
Optional: Add:
¼ c. Chocolate Chips
and/or ¼ c. chopped walnuts or pecans.
I used more.  ( I also sprinkled some more walnuts on top once it was in the pan)

Spread the batter into the prepared pan and bake 20-25 minutes or until a toothpick inserted
in the center comes out clean.

Cool thoroughly on a wire rack.

Cut into 16 pieces or into any size of your choice.

They freeze wonderfully. I wrap them individually in plastic wrap then place in a freezer bag.


Cream Cheese Brownies:
8 oz. Cream Cheese
1/3 c. Sugar
1 egg
Mix Cream Cheese, Sugar and egg until light and fluffy. Set Aside. Prepare Bob's Red Mill Gluten Free Brownie Mix.  Pour half the chocolate batter into the prepared pan. Spoon cream cheese mixture over chocolate layer. Add remaining chocolate batter by spoonfuls to cover the cream cheese, spreading carefully. Bake 350* for 25 minutes or until toothpick inserted in the center comes out clean. Cool thoroughly on a wire rack. Cut and serve.

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