King Arthur Flour Brownie Mix Gluten Free
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Directions
Our recipe for Gluten-free Brownies: You’ll need 1/2 cup butter, melted or oil. 2 Tablespoons water. 2 large eggs (Egg substitutes not recommended for this product). 1 Cup chips or nuts (optional). Indulge in rich, decadent chocolate bliss. Our mix makes the ultimate brownie, fudgy and intense with exceptional flavor, that will please every chocolate lover. Bakes sixteen 2 inches x 2 inches brownies. (1) Preheat oven to 350 degrees F (325 degrees F if using a glass or dark metal pan). Grease an 8 inches square or 9 inches round pan. (2) Whisk together butter or oil, water, and eggs. Add mix and stir until well combined. (3) Spread batter evenly in greased pan. (4) Bake for 35-40 minutes, until set (40-45 minutes for a glass pan). A cake tester inserted into center will come out with a few moist crumbs. Cool at least 15 minutes before cutting. Baker’s tip: To make more cake-like brownies: if you prefer a less fudgy brownie, substitute 10 tablespoons melted butter + 3 large eggs for the butter or oil, water, and eggs called for. Mix and bake as directed.
Nutrition Facts
Serving Size: 3.0 tbsp mix
Servings per Container: 16
| Number Of Servings | 16 |
| Serving Size Full Txt | 3 tbsp mix |
| Energy | 120 |
| Total Fat | 1 g |
| Saturated Fat | 0.5 g |
| Trans Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 105 mg |
| Carbohydrates | 27 g |
| Dietary Fiber | 1 g |
| Sugars | 18 g |
| Protein | 1 g |
| Daily Percent Of Vitamin A | 0 |
| Daily Percent Of Vitamin C | 0 |
| Daily Percent Of Calcium | 0 |
| Daily Percent Of Iron | 10 |
Ingredients
Cane Sugar, Specialty Flour Blend (Tapioca Starch, Rice Flour), Cocoa Processed with Alkali, Baking Powder (Sodium Acid Pyrophosphate, Baking Soda, Cornstarch, Monocalcium Phosphate), Natural Vanilla Flavor, Salt.Warnings
Do not eat raw mix, dough, or batter.Distributor
UPC
00071012075089