Sugar, Specialty Flour Blend (Tapioca Starch, Rice Flour), Cocoa processed with Alkali, Baking Powder (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Cornstarch, Monocalcium Phosphate), Natural Vanilla Flavor, Salt.
You will need: 1/2 cup melted butter or oil; 2 tablespoons water; 2 large eggs. For a dairy free version: choose oil instead of butter. 1. Preheat the oven to 350F (325F is using a glass or dark metal pan). Grease 8" square or 9" round pan. 2. Whisk together the butter or oil, water, and eggs. Add the mix and stir until well combined. 3. Spread the batter evenly in the greased pan. 4. Bake for 35 to 40 minutes, until set (40 to 45 minutes for a glass pan). A cake tester inserted into the center will come out with a few moist crumbs clinging to it. Let cool at least 15 minutes before cutting. Yield: 16 brownies, 2" x 2" each. Our gluten-free brownies stay moist longer than other brands. Enjoy until the last bite. Store airtight and enjoy within 3 days, or freeze.
Always refer to the actual package for the most accurate information