Gluten Free Brownies (or Mix)

Ingredients:

For Dry Mix:

1/2 C Gluten-Free All-Purpose Flour (or Pamela's Gluten-Free Bread Mix)

1/2 C Unsweetened Cocoa Powder

1/4 t Baking Powder

1/4 t Salt

3/4 C + 2 T Granlated Cane Sugar
1/2-3/4 C Semi-Sweet Chocolate Chips, optional

Add To Dry Mix:

1/2 C Unsalted Butter, partially melted 

2 Large Eggs

1 t Vanilla Extract

1 C Coarsely Chopped Pecans or Walnuts (optional)

Directions:

Preheat oven to 325 degrees (for glass baking dish) or 350 (for metal baking dish). 

Grease an 8x8-inch square baking dish. 

In a medium mixing bowl, mix flour, cocoa powder, baking powder, salt, sugar and chocolate chips (if using). 

In a large mixing bowl, combine butter, eggs and vanilla. Add dry ingredients to wet ingredients and mix thoroughly. Stir in nuts, if using. 

Scoop brownie batter into prepared pan and spread evenly. 

Bake about 25 minutes or until tester comes out clean, do not overbake. 

Remove from oven and cool at least 15 minutes before serving. 

Great topped with ice cream!

* Dry mix will fill a pint-and-a-half jar if including chocolate chips or a pint size jar without chocolate chips and is enough to make an 8x8-inch pan of brownies

* Adapted from http://glutenfreecooking.about.com/od/dessertsandsweets/r/Gluten-Free-Brownie-Mix-Recipe.htm