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Categories:Viewed: 28 - Published at: 5 years ago
Ingredients
- 1/2 cup butter, melted
- 1/2 cup unsweetened cocoa
- 1 cup sugar
- 3 eggs
- 1 (3 1/2 ounce) package instant chocolate pudding mix (make sure it's gluten-free)
- 2 teaspoons vanilla
- 1/2 cup gluten-free flour (I like Tom Sawyer Brand)
- 1/4 teaspoon salt
Method
- Preheat oven to 325 degrees Farenheit.
- Grease an 8 inch square pan or line with foil.
- In a medium bowl, combine melted butter and cocoa. Stir until the cocoa is dissolved.
- Add sugar and mix well.
- Add eggs one at a time and stir until well combined.
- Add instant chocolate pudding mix and stir until well combined.
- Stir in vanilla, flour and salt until you no longer see any flour (do not overmix).
- Fold in "Whatever Floats Your Boat!".
- Spread in pan and bake for 20 minutes.
- Turn pan 180 degrees, turn heat up to 350, and bake for 8-10 more minutes. (Cooking time will depend on oven).
- DO NOT OVER BAKE - your brownies will come out dry. Adjust time/temp accordingly for your oven. If you do the knife/toothpick test, it should come out with moist crumbs, not clean.
- Cool completely before cutting into squares.
- For a double recipe, bake in a 9x13 pan and add 5 minutes to the baking time.
