By Laurie150 on May 02, 2008
"Brownies like they should be, without any gluten or casein. This is my standby, easy-as-pie brownie recipe, that is really easy to add anything you like into. I use a mix of Bob's All Purpose Gluten-free blend and a little starch for the total of 1/2 c. gluten-free flour. I've made these vegan with egg-replacer."
Serving Size: 1 (39 g)
Servings Per Recipe: 9
"An absolutely fabulous and tasty recipe! The entire family loves it! Thanks to my sweetie Denise for introducing me to GF foods!"
"excellent, moist, and very chocolaty! i used 1/2 cup sugar with a bit (1/8 c) of honey. i didn't use chocolate extract either. thanks!"
"These brownies are easy to prepare and taste better the second day (if you can hold out that long)! Used canola oil in place of the DF margarine; went with the full cup of sugar; used a third tsp. of vanilla since we didn't have any chocolate extract. When preparing a second batch, used 6 Tbs. GF flour and 2 Tbs. corn starch instead of 1/2 cup GF flour blend for a lighter, crisper, more "wheat like" around the edges brownie texture."
"I just made these for my daughter, alongside a box of the Betty Crocker Hershey's deluxe brownie mix. I prefer these to Betty's! These are great, Laurie!"