A brownie everyone can (and will) love. Fudgy, rich, gluten-free brownies are easy to make with this handy mix. With a smooth texture and deep chocolate flavor, it’s a favorite among brownie lovers. Keep it in your pantry so you’re never far from a delicious dessert! Just stir in 2 eggs, melted butter or vegetable oil, and water. Spoon into your pan, bake, and enjoy. Our mixes are carefully crafted in our test kitchen through meticulous taste-testing (it?s a tough job, but we?re up to the challenge!) and blendingto replicate our favorite recipes.The result? Mixes that make the finest gluten-free baked goods around. Simple ingredients, reliable results, and deliciousness that everyone can enjoy!17 oz. mix makes sixteen 2″ x 2″ brownies Includes intructions to make fudgy or cakey brownies Certified Gluten-Free by the non-profit Gluten-Free Certification Organization (GFCO), a program of the Gluten Intolerance Group (GIG®) Non-GMO Project Verified Kosher Instructions are included to make the mix non-dairy
Specifications
Features: 17 oz (482 g)
Allergen-Free Statements: Gluten-Free
Brand: King Arthur Flour
Manufacturer: King Arthur Baking Co Inc
Food Form: Dry Mixes
Assembled Product Weight: 1.1625 POUNDS
Assembled Product Dimensions (L x W x H): 2.00 x 5.25 x 7.50 Inches
Directions
Dosage: Gluten-free browniesYou will need: 1/2 cup butter, melted or oil 2 tablespoons water 2 large eggs* 1 cup chips or nuts (optional)Bakes sixteen 2″ x 2″ brownies. Preheat oven to 350°F (325°F if using a glass or dark metal pan). Grease an 8″ square or 9″ round pan. Whisk together butter or oil, water, and eggs. Add the mix and stir until well combined. Spread batter evenly in the greased pan. Bake for 35 to 40 minutes, until set (40 to 45 minutes for a glass pan). A cake tester inserted into the center will come out with a few moist crumbs. Cool at least 15 minutes before cutting.Baker’s Tip: To make more cake-like brownies: If you prefer a less fudgy brownie, substitute 10 tablespoons melted butter + 3 large eggs for the butter or oil, water, and eggs called for. Mix and bake as directed.*Egg substitutes not recommended for this product.
Instructions: You will need: 1/2 cup melted butter or oil; 2 tablespoons water; 2 large eggs. For a dairy free version: choose oil instead of butter. 1. Preheat the oven to 350F (325F is using a glass or dark metal pan). Grease 8″ square or 9″ round pan. 2. Whisk together the butter or oil, water, and eggs. Add the mix and stir until well combined. 3. Spread the batter evenly in the greased pan. 4. Bake for 35 to 40 minutes, until set (40 to 45 minutes for a glass pan). A cake tester inserted into the center will come out with a few moist crumbs clinging to it. Let cool at least 15 minutes before cutting. Yield: 16 brownies, 2″ x 2″ each.
Safe Handling Instructions: Do not eat raw flour, dough or batter.
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