Cane Sugar, Cocoa, Potato Starch, Whole Grain Sorghum Flour, Tapioca Flour, Whole Corn Flour, Sea Salt, Baking Powder (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Corn Starch, Monocalcium Phosphate), Xanthan Gum.
Brownie Mix: 1 package Bob's Red Mill Gluten Free Brownie Mix; 3/4 cup or 1-1/2 sticks melted butter or margarine; 1 large egg (Note: You can use 1/4 cup applesauce, 1/4 cup blended silken tofu or egg alternative of choice as egg replacement); 2 tsp gluten free vanilla extract; 3/4 cup warm (110 degrees F) water; 1/4 cup gluten free chocolate chips or chopped walnuts (optional). Preheat oven to 350 degrees F. Spray a 13x9-inch pan with cooking or baking spray. Place Bob's Red Mill Gluten Free Brownie Mix in a large mixing bowl and beat in butter or margarine, egg, gluten free vanilla, and water with electric mixer on medium speed until just combined. Stir in chocolate chips or nuts if desired. Spread the batter in the prepared pan and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool thoroughly, cut and serve. Serves 16 (1 brownie each) when cut into 16 pieces (approximately 2x3-inches).
Always refer to the actual package for the most accurate information