Sugar, Cocoa, Brown Rice Flour, Sorghum Flour, Tapioca Starch, Cornstarch, Baking Powder, Xanthan Gum, Flake Salt, Baking Soda.
1 box of Hodgson Mill Gluten Free Brownie Mix; 1/2 cup (1 stick) butter, melted; 1 large egg, room temperature; 2 tsp. vanilla; 1/3 cup warm water; cup chopped nuts (optional). Preheat Oven to 350 degrees F. Grease: 9x9x2 or 11x7x1-1/2 inch baking pan. In a medium size mixing bowl, pour in brownie mix and add the remaining ingredients except the chopped nuts. Using a mixer, combine the ingredients until blended, then fold in the nuts. Spread batter in the prepared baking pan. Using a spatula, smooth the top of the batter before baking. Bake at 350 degrees F for 18-22 minutes or until toothpick inserted comes out with a little batter on it. Remove brownies from the oven and place them on a wire rack to cool. Cool completely before cutting into squares. Brownies will firm up upon cooling. Yield: 9 (3-inch) Brownies. For thicker cake like brownies, add a second egg and use an 8x8x2-inch baking pan. Bake at 350 degrees F for 20-24 minutes. Suggestions: Top cooled brownies with powdered sugar, ice cream or fudge sauce. Come visit us at www.hodgsonmill.com for more recipes and healthy products.
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