Recipe
Author
Hy-Vee Test Kitchen
Save Options
Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| 2 c. margarine | ||
| 2 c. white sugar | ||
| 1 ¼ c. gluten-free baking mix | ||
| ¼ c. potato flour (not starch) | ||
| ½ c. cocoa | ||
| salt | ||
| ½ c. honey or light corn syrup | ||
| 2 tsp. gluten-free vanilla | ||
| 4 large eggs | ||
| 1 c. chopped walnuts | ||
| frosting, if desired |
Directions
- Melt margarine in a 9-by-12-inch pan in a 350-degree oven. Remove pan from oven and increase oven temperature to 375 degrees. Set pan aside.
- Combine baking mix, potato flour, cocoa and salt well. Add honey, vanilla and eggs to dry ingredients. Pour melted margarine into batter and blend well. Stir in chopped walnuts. Pour batter into baking pan.
- Place pan on top shelf of oven and bake at 375 degrees for 35 to 40 minutes.
- Let brownies cool.
- Frost, if desired. Cut, cover and refrigerate.
- After 24 hours in the refrigerator, the moisture spreads evenly throughout each brownie.
Recipe Source:
www.csaceliacs.org.