I really appreciate the "home mix" philosophy when it comes to specialty baking (i.e. gluten / nut / dairy free). By making the dry mix ahead of time (usually the longest part of any GF recipe thanks to the mix of flours and starches you need), you reduce the risk of rushing and accidentally cross-contaminating something down the line - not to mention you can then have a batch of "safe" dessert (such as decadent brownies) ready as fast as a "regular" mix! With the quality and quantity of ingredients at your disposal, it's all too easy to sit down and enjoy your work!
Shared with Sugar & Slice Sunday, Recipe Sharing Monday and Mouthwatering Mondays
Gluten Free Fudgy Brownie Mix
Makes one 9x13" pan, 18 brownies
1/2 cup sorghum flour
1/4 cup millet flour
1/3 cup potato starch
1/4 tsp guar gum
2/3 cup raw sugar
1/2 tsp stevia extract powder
2/3 cup unsweetened cocoa powder
1/2 tsp corn free baking powder
1/2 tsp salt
2 tbsp ground chia seed (or 3 tbsp ground flax seed)
1/4 cup gluten free chocolate chips
¼ cup melted coconut or canola oil
½ cup (1 small jar) baby food prunes, pureed (or ½ cup apple butter)
4 eggs (for vegan: 10 oz silken firm tofu, pureed)
- Preheat the oven to 350 F and line a 9x13” pan with parchment and grease any exposed sides.
- Beat the brownie mix, oil, prunes (or apple butter) and eggs (or tofu), until thoroughly combined.
- Spread evenly into the baking pan.
- Bake for 30-35 minutes. Chill overnight in the pan before cutting into squares.
Total Fat: 27.3 g
Cholesterol: 0.0 mg
Sodium: 259.3 mg
Total Carbs: 304.4 g
Dietary Fiber: 33.3 g
Protein: 26.5 g
Amount Per Brownie (prepared, with egg) :
Total Fat: 5.6 g
Cholesterol: 41.3 mg
Sodium: 30.5 mg
Total Carbs: 20.2 g
Dietary Fiber: 2.3 g
Protein: 3.1 g