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Another great master recipe to keep on hand, this brownie mix can be used anywhere a brownie mix is called for. This recipe makes enough for 4 batches of brownies, each making a 9×13 pan.
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 9×13 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.
Fantastic brownies! I make these in a 9″ x 9″ pan rather than 9″ x 13″ since we like bigger brownies, but they are delicious. No one can tell that they were made with gluten-free flour. I keep the master mix on hand for a quick dessert. For a change, during the last three minutes of baking time, I add thin mints to the top. When done, spread the mints over the brownies and there is an instant mint chocolate icing.
oooh! Thin mints? That sounds so good! Once again, great and creative tip, Margaret! Thanks so much!
can you freeze the mix?
You may freeze the mix, but it is not necessary