Basic Gluten Free Brownie Recipe

December 13, 2011

First of all, HELLO! Shame on me for not doing a blog post in the last few months! Things have been so busy with my photography business, traveling and being preggo with a 3 year old. I have been loving life and cooking a ton but just not enough time to blog it and take pictures. I promise I will do better with that, especially since my slow season is approaching and I will have more time.

I was asked yesterday to make some gluten free brownies, and since I didn’t have any of the GF Betty Crocker Boxed stuff, I had to make it from scratch. Now, I actually have never attempted to make gf brownies from scratch before. So I looked for some recipes that included Pamela’s Pancake and Baking Mix since that is what we had on hand and after many searches finally found a basic recipe! I even tried this recipe once with the Pancake Baking Mix, and once with Pamela’s All Purpose Bread Flour. The bread flour recipe was disgusting and did not turn out anything like brownies should be. I ended up throwing them out and not even taking a picture of the results. They were spongy, and pretty much inedible.

So on to the successful brownies! These aren’t as “cakey” as a cake, but definitely softer with a bit of “fudginess” to them.  Definitely not the chewy kind that I love. My husband said that he liked them, and I thought they were pretty good. My mom decided to make her own chocolate frosting and top her piece with it.

I am still on the look out for a chewy and fudgy gluten free brownie recipe. When I figure one out or find one- I will definitely share that with you!

But for now, these are fantastic and are bake up pretty quickly. Give them a try and if you make a modification that works better for you let me know!

 

 

This recipe originally made 1 8×8 pan of brownies. I doubled the recipe and baked in a 9×13 pan.

Basic Gluten Free Brownie Recipe
Baked Goods
15-20
 
Ingredients
  • 2½ cups Pamela's Baking and Pancake Mix
  • 2 cups sugar
  • 12 Tablespoons Cocoa Powder
  • 1 teaspoon salt
  • ⅔ cup oil
  • 2 eggs
  • 2 teaspoons gf vanilla extract
  • 1 cup water
Instructions
  1. Preheat oven to 350 degrees.
  2. Mix all ingredients together until there are no lumps (I used the kitchen aid).
  3. Pour into greased 9x13 pan. (I used a glass dish. Dark pans will cook faster).
  4. Bake for 35 minutes or when a toothpick inserted in the center comes out clean.
  5. *Dont over-bake, check sooner rather than later.
  6. *Options: Add ½ cup nuts, ½ cup chocolate chips, ½ teaspoon mint extract, caramel drizzle, etc! Have fun with it!

 

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11 Comments

  • Reply Deborah Nowland December 13, 2011 at 04:59

    Thank you so much for for posting your recipe! We LOVED them! I usually do not like “cakey” brownies, but these were delicious!!! Thank you, thank you, thank you!

  • Reply Purabi Naha December 13, 2011 at 12:31

    These brownies look amazing. I loved the way you made them…so rich and yummy!

  • Reply Kimberly December 13, 2011 at 17:06

    Will have to try! Thanks, Jessica!

  • Reply A Bowl Of Mush December 13, 2011 at 22:16

    Amazing brownies!!

  • Reply Sue December 14, 2011 at 10:20

    Having sampled a few different brownie mixes, my favorite is The Gluten-Free Pantry Chocolate Truffle Brownie Mix. Obviously, this is a very personal decision as we all like different qualities in our brownies. I find the Gluten-Free Pantry brownie is moist with a nice chewy texture and a rich chocolate flavor (their mix has miniature chocolate chips in it). And for those who are also dairy intolerant you can use oil versus butter in the recipe.

  • Reply Sara W. February 25, 2012 at 23:50

    Found your recipe via Tastespotting yesterday, and gave it a try this morning. Fantastic. I made several adaptions along the way; I’ll include them here in case anyone’s interested:

    – gluten-free all-purpose flour mix + 2 tsp baking powder + 1/2 tsp baking soda (instead of the baking mix)
    – egg replacer instead of eggs (to make the brownies vegan)
    – almond milk + a few TBS fresh coffee instead of water (I’ve found adding coffee to chocolate recipes consistently improves the chocolate flavor)
    – chopped semi-sweet vegan chocolate instead of the optional chocolate chips

    Plus I added a topping of raspberry sauce (frozen raspberries, pureed and strained, cooked with sugar and a bit of cornstarch). Amazing.

  • Reply Julie June 2, 2012 at 05:44

    Flourless Brownies these are good…
    1 (15-ounce) can black beans, drained and rinsed
    2 large eggs
    2 egg whites
    1/3 cup prune puree (If you can’t find or don’t want to make from scratch, you can use beechnut carrot baby food)
    1/4 cup cocoa powder
    1 tblsp of instant coffee
    2 teaspoon gluten-free vanilla bean paste
    1/3 cup beechnut banana baby food
    3 tblsp sugar (These are not very sweet,so add more if you want it sweeter)
    1/2 cup semi-sweet chocolate chips
    1/3 cup chopped walnuts

    Mix ingredients as they are listed and bake in a non-stick baking dish at 375 degrees for 14-18 minutes or until a toothpick comes out clean.

  • Reply Erin October 10, 2012 at 05:49

    A wonderful gal that takes care of one of our son’s after school made these for our son and then sent the rest of the pan home with him! Not only was it thoughtful, the brownies were the best we have all had! My husband was diagnosed with Celiac around 14 years ago or so and in the last few months our 6 year old was diagnosed. What a relief to find some more great recipes, I can’t wait to try more from you! Thank you again for sharing!
    Erin and Boys

  • Reply Jessica November 20, 2012 at 00:07

    I just used a recipe that was given to me when I was a kid and replaced the flour with gluten-free flour (Pamela’s baking and pancake mix). They were fudgy and delcious!

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