I wish I could say that I invented these brownies all on my own, but I’m not a fan of re-inventing gluten-free brownies if I don’t have to. I thought you might like to see how great the brownies turn out from the Bob’s Red Mill Gluten-Free Brownie Mix.
I hope you will not feel stigmatized by using a mix. If you were to follow a from-scratch recipe using a mix of flours and cocoa and baking powder, you will find that it ends up being the same ingredients as in something like a Bob’s Red Mill Mix. Also, gluten-free mixes are typically NOT the chemical concoctions that you might associate with a conventional brownie or cake mix from the supermarket. If you can use something like a Bob’s Red Mill Brownie Mix, it turns out to be a great time-saver. In some situations, it is also a money-saver if all you want to do is make brownies and you don’t want to spend $40 on 4 different kinds of flours. You will, no doubt, come to this conclusion yourself.
So, live your life and use a mix from time to time. They’re wonderful. The instructions on the bag say to use butter and dairy. Obviously, we can’t use those, so I used Earth Balance and melted it in a bowl in the oven for about 3-5 minutes during the oven preheat stage, and it worked beautifully. The only other ingredients you need are eggs, vanilla and water.
I used a 8-inch by 8-inch baking dish as I like thicker, chewier brownies. I had to increase the baking time by 5-7 minutes. But I do like this result better. Use a canola spray on the dish before you bake to keep it from sticking.
I will try to remember to say this in all of my blog posts about baking mixes: do not use Pamela’s mixes if you are allergic to dairy. Many of Pamela’s gluten-free mixes contain dairy and/or were made in a facility that uses dairy powders.
That said, enjoy your life and enjoy dessert!