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.

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START WITH:
water

1/3 Cup Water

oil

1/3 Cup Vegetable Oil

eggs

1 Egg

STEP 1

HEAT oven to 325°F. Lightly grease an 8x8x2-inch pan baking pan.

heat-none
STEP 2

STIR together water, oil, egg and brownie mix until moistened. Spoon batter into pan and spread evenly.

stir
STEP 3

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.

bake
Yield Temperature Bake Time
16 Servings 325°F 48-52 minutes
Serving Size 3 Tbsp mix mix (35g) (amount for 2-inch brownie)
Servings Per Container about 16
Calories 150
NameAmount% Daily Value
Total Fat3.5g5%
Saturated Fat1g5%
Trans Fat0g0%
Polyunsaturated Fat
Monounsaturated Fat
Cholesterol0g0%
Sodium110mg4%
Total Carbohydrate29g10%
Dietary Fiber1g4%
Sugars20g
Incl. Added Sugars
Sugar Alcohol
Protein1g
NameAmount% Daily Value
Vitamin A0mg0%
Vitamin C0mg0%
Vitamin D0mcg0%
Iron6%
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.

INGREDIENTS:

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.

 

CONTAINS: Soy

May contain milk and eggs.

Refer to the package for the most current ingredient information.

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