Gluten Free Double Chocolate Brownie
What's better than a moist, rich fudgy brownie made with real chocolate chips? One that's gluten free, of course.
1/3 Cup Water
1/3 Cup Vegetable Oil
HEAT oven to 325°F. Lightly grease an 8x8x2-inch pan baking pan.
STIR together water, oil, egg and brownie mix until moistened. Spoon batter into pan and spread evenly.
BAKE 48-52 minutes.* For glass pan, add 5 minutes to bake time. Makes 16 servings.
*Do not over bake. Freshly-baked brownies appear underbaked but cool to doneness. Cool completely in pan before cutting. Store in a tightly covered container.
High Altitude (over 5,000 feet): Prepare as directed, adding 1/3 cup cornstarch.
|16 Servings||325°F||48-52 minutes|
The % Daily Value (DV) tells you how much a nutrient is a serving of food contributes to a daily diet.
2,000 calories a day is used for general nutrition advice.
Refer to package for the most current ingredient and nutritional information.
Sugar, brown rice flour (rice flour, stabilized rice bran with germ), semi-sweet chocolate chips (sugar, unsweetened chocolate, cocoa butter, soy lecithin [emulsifier], vanilla extract), cocoa (processed with alkali), soybean oil. Less than 2% of: salt, baking soda, natural flavor.
May contain milk and eggs.
Refer to the package for the most current ingredient information.
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