Double Chocolate Brownies

So, I discovered last week why you should always make brownies from a packaged mix. (Sounds like the start of a joke doesn’t it. I wish!) It allows you to remain in the delusion that brownies do not have just as much sugar as flour! And a whole entire cup of oil!

I had lost almost all of my baby weight before I made these brownies and the Hershey Pie that I posted last week. But after eating 95% of the pie, and at least half of the brownies, I gained 5 lbs. back. That’s what happens when  you reward yourself with dessert every time you have to get up with the baby! I’ve been eating salads like crazy this week trying to get over my sweet tooth.

Double Chocolate Brownies

Double Chocolate Brownies

It finally was beginning to work when a coworker was able to get me samples of the new Betty Crocker Gluten Free Devil’s Food Cake and Chocolate Chip cookies mixes (in stores this summer).I’m sure that I’ll break down and bake the cake and cookies this weekend, so I’ll write a review of both of those next week. In the meantime, these brownies should keep you high on sugar =)

I started working on this recipe after a friend raved about her grandmother’s brownies. Unfortunately, her grandmother makes the brownies without the aid of a recipe or measuring tools, so the written recipe that they did have doesn’t taste exactly like the real thing.  Knowing this, I felt free to adjust the recipe a bit once I’d made it a few times. I’ve replaced some of the oil with water, added chocolate chips (because you always need more chocolate) and made the recipe gluten free. I think you’ll really enjoy these brownies, especially if you like your brownies to have a really deep chocolaty taste. But beware feeding them to your children – my sweet boy is now addicted to brownies (or “yannis” as he pronounces it) which makes it very difficult to go down the baking aisle of the grocery store now!

Double Chocolate Brownies

2 c.  gluten free all purpose flour mix
2 c. sugar
1 Tbsp. baking powder
1 tsp. salt
1 tsp. xanthan gum
6 Tbsp. cocoa
1 c. semi-sweet chocolate chips

4 eggs
1 c. vegetable oil
1/2 c. water
1 tsp. vanilla extract

Cooking Directions:
1. Preheat your oven to 350 degrees F.
2. Mix all of the dry ingredients in a large mixing bowl.
3. Beat the eggs thorougly and then add the eggs and other liquid ingredients to your dry ingredients. Stir until just combined.
4. Pour the batter into a greased 13 x 9 baking dish. You can also use a couple of smaller baking tins if you wish. Cook for approximately 55 minutes, or until the brownies do not wiggle in the middle and a toothpick or fork inserted in the middle comes out clean.

Comments

  1. Juanita Thomas says:

    I found a Carob-Coconut-Pecan Cookies!
    Dying for chocolate, but can’t? I found this recipe at recipezaar.com The carob chips have soy, and maybe corn. Any suggestion what to substitute for them or coconut extract?

    I’ve edited this comment to take out the recipe that was originally posted, as other websites don’t take kindly to their recipes being reposted without permission. I’ve added a link to the recipe instead

  2. Oh.My.Gosh. I made your double chocolate brownies last night. Oh.My.Gosh. As I was inhaling them, I tried very hard to ignore how much sugar & oil was in them. I was successful, and ate WAY WAY too many of them. They are soooooo good. My husband, who is not gluten free, loved them also. I thought about slapping him away from them but then decided it’s probably best if I don’t eat the whole pan of them by myself…..
    Thank you thank you!!!

    • @Tobi: Thanks! They are dangerously good. I’m not going to be able to make them again for a few months or I won’t lose this baby weight!

  3. I would love to indulge but would have to substitute the chocolate with carob chips/powder (Sunspire has unsweetened chips, does contain soy lecithin though) AND would need to find substitute for SUGAR and EGGS.

    I have tried using stevia powder w/ liquid, apple sauce or agave syrup but the texture is “off”. Very dry!

    For the eggs I normally would use powered substitute or flax seed mixed w/ hot water. Also adds to dryness!

    Any ideas to get the consistency more like “regular” brownies? Thanks for your ideas.

  4. baby weight I keep telling myself this I have a 14yr old…..lol

  5. Whole family loves these! They are wonderful. My chocolate chips all ended up on the bottom like a crust. Is it supposed to do that or did I do something wrong? Tastes great regardless!

  6. I would love to indulge but would have to substitute the chocolate with carob chips/powder (Sunspire has unsweetened chips, does contain soy lecithin though) AND would need to find substitute for SUGAR and EGGS.

    I have tried using stevia powder w/ liquid, apple sauce or agave syrup but the texture is “off”. Very dry!

    For the eggs I normally would use powered substitute or flax seed mixed w/ hot water. Also adds to dryness!

    Any ideas to get the consistency more like “regular” brownies? Thanks for your ideas.

  7. I have a recipe that doesn’t use eggs and I use sweet potato and stevia (for egg? and sweetener). I tried for the first time today and they came out good.

    Still somewhat dry but TASTY! I reheat before eating to moisten them up and put plain yogurt on top..

  8. Shelley Nash says:

    A tablespoon of soy flour and 2 T of water will replace an egg in any recipe. I’ve used it for years bgf (before gluten free) to boost our protein intake. Hope that helps someone.

  9. I made the brownies tonight and they were good but needed a more intense chocolate taste. It tasted more like a cake than a brownie. They would be great frosted. Next time I think I’ll use more cocoa and maybe dark chocolate chips. I’ll maybe dissolve some instant coffee into the water. I hear that intensifies the chocolate taste.

  10. i used Stevia extract as a sugar substitute because i am diabetic. Stevia is really sweeter than sucrose.–,

  11. Hey! love your recipe! I am new in the gluten free community, we are also casein and sugar free. I was reading your post about bean flours and wondered how would you use black bean flour in this recipe to give it more protein and more “chocolate” coloring? thanks!