8 cups sugar
4 cups Better Batter Gluten Free Flour
3 cups unsweetened cocoa powder
1 1/2 Tbsp baking powder
1 Tbsp + 1 teaspoon salt
2 cup vegetable shortening
Instructions
Put all ingredients except the shortening in a large bowl; use a spoon to mix until uniform.
Cut in the shortening using either a pastry blender or your fingertips until mixture looks like a chocolate cornmeal.
Divide into four batches. Seal tightly in a plastic bag, making sure to label.
TO MAKE BROWNIES
4 c brownie mix
2-3 eggs (use three for a more cakelike brownie, 2 for a fudgy brownie)
2 teaspoons vanilla
1/2 c oil or melted butter or margerine
nuts or chocolate chips, if desired
Instructions
Stir together eggs, vanilla, and oil or butter in a a mixing bowl. Add the brownie mix.
Beat well with a spoon to make a somewhat smooth batter - it will still be lumpy. Stir in 1/2 cup chopped nuts or chocolate chips, if desired.
Spread into a greased and floured 9x13 inch pan. Bake in a preheated 350°F. oven for 30 to 35 minutes or until a knife inserted in the center comes out clean.
Cool in pan then cut into squares.
Leave a comment