When you want to feed your friends without poisoning them
Remember the days when everyone was cutting carbs? Well now everyone and their dog has gone gluten free. My friend has Celiac disease, though, so whenever she comes over I try to have food in the house that’s safe for her to eat. And while I haven’t tried anything from scratch (yet), I’ve come across some great box mixes.
Usually, I veto making anything that comes in a box. But because gluten free baking involves 50 different kinds of weird flour I consider it an exception. Superstore’s organic section has an entire shelf reserved for gluten free goods. The mix I used for these brownies is from Gluten Free Pantry. And they’re SO GOOD.
If you like brownies but not gluten, this is a box mix for you. The brownies turned out extremely chewy with a punch-you-in-the-face chocolate taste.
You’ll need: 8×8 pan, butter, eggs, and vanilla (optional)
When baking, you should always use room temperature eggs. If you forget to take them out of the fridge beforehand, just put them in a bowl of warm water (not too warm–we’re not cooking breakfast).
Beat eggs for 2-3 minutes. Room temp eggs tend to whip up better than cold ones.
Add the Chocolate Truffle Brownie Mix. It has tiny chocolate chips in it! Also, I decided not to add the vanilla last minute because I didn’t know if people suffering from Celiac could have it.
Mix until fully combined. I found it became extremely thick and tough to combine, but this in no way reflected on the end product.
Pour in melted butter, mixing together and scraping down the sides.
Scrape the batter into a greased pan, pressing it into the corners first before covering the rest of the surface. Make sure you grease the pan with either butter or vegetable oil (Pam Cooking Spray contains wheat).
Place in 350 F oven and bake for about 25 minutes. Cool completely before cutting.
Use a cookie cutter to make cute shapes, if you want. Just eat the excess pieces that get left behind.
The brownies went over well. A lot of gluten free baking can be grainy and crumbly, but these were insanely chewy with a nice hard crust. Also, I really like how the finished product looks exactly like the picture on the box. And they didn’t poison my gluten-sensitive friend, so that was a bonus.