Gluten-Free Brownies, the Original Recipe

This is the original. The recipe on the back of the bag, the one everything else on this site is a variation of.

Mix, oil, one egg, water. Four things, one bowl, one spoon.

It makes a brownie that sits between fudgy and cakey, which is why it has survived as the default. If you want it denser, our fudgiest brownies drop the egg entirely. If you want it lighter, our cake-like brownies add milk.

So good, no one will guess they are gluten-free, the way Pamela's has done it since 1988.

The Three Versions of This Recipe

Same bag, three results, and the difference is the fat and the liquid.

This one, with half a cup of oil, one egg, and a quarter cup of water, is the middle. Chewy edges, soft center.

Fudgiest uses half a cup of oil and a third of a cup of water with no egg at all. Denser, darker, and egg-free.

With butter swaps a third of a cup of oil plus 6 tablespoons of softened butter for the half cup of oil. Richer, and the butter flavor comes through.

The mix these are built on Pamela's Gluten-Free Chocolate Brownie Mix Just add oil, egg, and water. GFCO-certified.

All three bake the same way, at 350 degrees F until a toothpick comes out with moist crumbs.

Do Not Overmix, and Do Not Overbake

Two rules and they are the only two that matter here.

Incorporate the ingredients slowly with a spoon. The batter will be thick, which is correct. Beating it with a mixer adds air and pushes the brownie toward cake.

Take them out when a toothpick comes out with moist crumbs, not clean. A brownie baked until the toothpick is clean has gone past fudgy into dry, and there is no fixing it afterwards.

They firm up considerably as they cool, so slightly underdone in the pan is right.