Gluten Free Double Chocolate Brownie

Primary Prep, Ingredients & Nutritional Info

Start with: 1/3 cup water, 1/3 cup vegetable oil, 1 egg

Just three easy steps

// 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.

Nutrition

Nutrition Facts

Serving Size: 3 Tbsp mix mix (35g) (amount for 2-inch brownie)

Servings Per Container: about 16


Amount Per Serving		Mix	As Prepared*
Calories		150	190
Calories from Fat		30	70
			% Daily Value***
Total Fat	3.5g**	5%	12%
Satureated Fat	1g	5%	10%
Trans Fat	0g
Cholesterol	0mg	0%	3%
Sodium	110mg	4%	5%
Total Carbohydrate	29g	10%	10%
Dietary Fiber	1g	4%	4%
Sugars	20g
Protein	1g
Vitamin A		0%	0%
Vitamin C		0%	0%
Calcium		0%	0%
Iron		6%	6%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calories needs:


	Calories	2000	2500
Total Fat	less than	65g	80g
Saturated Fat	less than	20g	25g
Cholesterol	less than	300mg	300mg
Sodium	less than	2400mg	2400mg
Total Carbohydrate		300g	375g
Dietary Fiber		25g	30g

Calories per gram:

Fat: 9

Carbohydrate: 4

Protein: 4

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.

Stir things up with our favorite mix-ins & recipes.

Coconut Almond Brownies
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Prep 15 min Total Time 1 hr 5 min Servings 24

Ingredients

Brownies:
1 package Krusteaz Gluten Free Double Chocolate Brownie Mix
1/3 cup water
1/3 cup vegetable oil
1 egg
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Coconut Almond Topping:
1 1/2 cups (12 oz) cream cheese, softened
1/2 cup sugar
2 eggs
1/2 cup sweetened shredded coconut
1/2 cup sliced almonds
1. //Preheat oven to 325°F. Lightly grease 13x9x2-inch pan.
2. //For Brownie: In medium bowl, stir together Krusteaz Gluten Free Double Chocolate Brownie Mix, water, oil and 1 egg until well blended. Spoon batter into prepared pan. Set aside.
3. //For Coconut Almond Topping: Place cream cheese and sugar in medium bowl. Using an electric mixer, mix on low speed 1 minute or until smooth. Add 2 eggs and continue to mix on low speed until well blended; stir in coconut and almonds. Gently spoon cream cheese mixture over brownie batter and spread evenly.
4. //Bake 42-52 minutes. Cool thoroughly and cut into squares. Store covered in the refrigerator.
Espresso Brownie Bites
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Prep 30 min Total Time 1 hr Servings 42 brownie bites

Ingredients

Brownies:
1 package Krusteaz Gluten Free Double Chocolate Brownie Mix
1/3 cup water
1/3 cup vegetable oil
1 egg
2 teaspoons instant espresso powder
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Frosting:
1 cup butter, softened
3 cups powdered sugar
2 teaspoons vanilla
4 tablespoons Irish cream liqueur
Milk, optional
1. //Preheat oven to 325°F. Lightly grease 13x9x2-inch pan.
2. //For Brownies: In medium bowl, stir together Krusteaz Gluten Free Double Chocolate Brownie Mix, water, oil, egg and espresso until blended. Spoon batter into paper-lined mini muffin cups, filling about 1/2 full. Bake 16-18 minutes. Cool 5 minutes; remove from pan to wire rack. Cool thoroughly before frosting.
3. //For Frosting: Using an electric mixer, cream butter, sugar, vanilla and liqueur on medium speed until light and fluffy. Add powdered sugar one cup at a time, continue to mix until fluffy. Add 1 tablespoon of milk if needed for desired consistency. Spread frosting over brownie bites.
Gluten Free Brownie Crackle Cookies
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Prep 15 min Total Time 1 hr 5 min Servings 30 cookies

Ingredients

1 package Krusteaz Gluten Free Double Chocolate Brownie Mix
1 egg
1/3 cup vegetable oil
3/4 cup powdered sugar
1. //Preheat oven to 350°F. Lightly grease cookie sheet.
2. //Place Krusteaz Gluten Free Double Chocolate Brownie Mix, eggs and oil in medium bowl. Stir until blended. Place powdered sugar in separate bowl. For each cookie, scoop 1 rounded tablespoon dough and place in powdered sugar. Roll dough gently into balls, coating thoroughly with powdered sugar. Place 2 inches apart onto prepared cookie sheet.
3. //Bake 11-13 minutes. Cool completely and store in airtight container.
Peanut Brownie Torte
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Prep 15 min Total Time 2 hrs Servings 12

Ingredients

Torte:
1 package Krusteaz Gluten Free Double Chocolate Brownie Mix
1/3 cup water
1/3 cup vegetable oil
1 egg
1/2 cup chopped peanuts
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Peanut Butter Frosting:
1/2 cup creamy peanut butter
1/2 cup butter, softened
2 cups powdered sugar
3 tablespoons milk
Chopped peanuts, optional
1. //Preheat oven to 325°F. Lightly grease 9-inch round cake pan.
2. //Torte: In medium bowl, stir together Krusteaz Gluten Free Double Chocolate Brownie Mix, water, oil, egg, and peanuts until well blended. Spoon batter into prepared pan and spread evenly. Bake 48-52 minutes. Cool completely.
3. //Peanut Butter Frosting: Place peanut butter and butter in medium bowl. Using an electric mixer, mix on medium speed 2 minutes or until blended. Add powdered sugar and milk; mix on low speed 4 minutes or until light and fluffy. Spread frosting evenly over top of cooled torte. Garnish with chopped peanuts.