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

Coconut Sugar Coconut Flour Brownies

Ingredients:

1/3 C Coconut Oil

1/2 C Unsweetened Cocoa Powder

6 Eggs, room temperature

1 C Coconut Sugar

1/4 C Unsweetened Vanilla Almond Milk (or other milk)

Pinch of Salt

1/2 C Coconut Flour

Directions:

Preheat oven to 350 degrees. 

Grease an 8x8-inch baking dish. 

In a small pot, melt together coconut oil and cocoa powder. 

In a large bowl, mix together eggs, coconut sugar, milk and salt. 

Mix chocolate mixture into egg mixture. 

Add coconut flour and mix thoroughly. 

Pour into baking dish. 

Bake for 30 minutes or until done. 

Optional: Stir in 1/3 C of chocolate chips!

* Adapted from  http://www.oursmallhours.com/coconut-flour-brownies/

Brownie Mix

Ingredients:

1 1/4 C All-purpose flour

1 t Baking powder

1 t Salt

2/3 C Unsweetened cocoa powder

2 C Sugar

Directions:

Mix all dry ingredients together and store in an airtight container until ready to use. 

When ready to bake brownies, add 1 C melted butter, 3 eggs, and 1 t Vanilla. 

Mix until well combined. 

Grease a 9x13 pan. Spread batter evenly and bake at 350 degrees for 22-25 minutes or until done. 

*From http://www.lynnskitchenadventures.com/2008/09/homemade-brownie-mix.html

Quick and Easy Pumpkin Brownies

Ingredients:

1 Package Brownie mix (or homemade brownie mix)

15 oz Can pumpkin purée (or fresh pumpkin purée)

Directions:

Thoroughly mix brownie mix and pumpkin. 

Grease a small casserole dish (I used coconut oil). Pour in brownie batter. 

Bake at 350 degrees until done. About 25 minutes. 

Optional: Serve with whipped topping or ice cream!

* Adapted from http://cookiesandcups.com/2-ingredient-pumpkin-brownies/

Oreo Peanut Butter Brownies

Ingredients:

1 Pkg Brownie mix
24 Oreo cookies
1/2 C Creamy peanut butter

Directions:

Preheat the oven to 350 degrees. Line a 12 muffin pan with paper liners or grease.

Prepare brownie mix according to package directions. For each cupcake cup spread 1 teaspoon of peanut butter over 2 Oreo cookies and stack them on top of each other. Place oreo stacks into the cupcake lined muffin cups. Spoon 2 tablespoons of brownie batter over each stacked oreos and let it run down the sides of the cookies. If you have left over brownie batter, bake separately in a separate baker or muffin tin.

Bake cookies and brownies for 18 to 20 minutes, until brownies are cooked through. Let cool completely then serve.

Makes 12 servings

* Adapted from http://www.instructables.com/id/Oreo-and-Peanut-Butter-Brownie-Cakes/