Brownies are a classic favorite, and these are gluten free with many variations for no oil, no eggs, no dairy, no nuts, etc! Really something for everyone. Delicious and great for packing in lunches or freezing for later.
Ingredients:
With Oil:
- 1 bag of Pamela's Chocolate Brownie Mix
- 1/2 cup oil
- 1/4 cup water
- 1 large egg
With Butter:
- 1 bag of Pamela's Chocolate Brownie Mix
- 1/2 cup butter, melted
- 1/3 cup water
- 1 large egg
Optional:
- 1/2 cup nuts (walnuts, macadamia or pecans)
- 1/2 cup additional chocolate chips
Steps/Methods:
Put all ingredients into a bowl. With spoon, mix only enough to incorporate. 1 tablespoon additional water can be added if batter appears too thick.
For the fudgiest brownies, do not over mix. Over mixing will yield cake-like brownies.
Pour into a greased 8" square pan. Bake at 350 for 18 to 20 minutes with oil method, or 22-24 minutes with butter method.
Do not overbake. A toothpick inserted into brownies should come out with slight crumbs.
Variations:
Pamela's Mocha Brownies: Replace 1/4 cup water with 1/4 cup prepared espresso.
Pamela's Ultra Rich Brownies: Add 1/2 cup sour cream.
Pamela's Oil-Free Brownies: Replace oil/butter with 1/2 cup applesauce and use 1/4 water. Follow directions for Pamela's Irresistible Chocolate Brownies (above) reduce baking time to 20 minutes. Additional bake time may be required.
Pamela's Egg-Free Brownies: Follow Pamela's Irresistible Chocolate Brownies with oil method (above), replace egg with 1/2 cup applesauce, or prepared egg replacer, or soft tofu. Reduce baking time to 20 minutes. Additional bake time may be required.
Additional Tips:
With Oil:
- 1 bag of Pamela's Chocolate Brownie Mix
- 1/2 cup oil
- 1/4 cup water
- 1 large egg
With Butter:
- 1 bag of Pamela's Chocolate Brownie Mix
- 1/2 cup butter, melted
- 1/3 cup water
- 1 large egg
Optional:
- 1/2 cup nuts (walnuts, macadamia or pecans)
- 1/2 cup additional chocolate chips
