Brownies
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Gluten-Free Peanut-Free Corn-Free

A dense and chocolatey brownie made with our Baking & Pancake Mix.

Ingredients
    • ½ cup butter, melted
    • 4 ounces unsweetened chocolate
    • 1 cup sugar
    • 2 eggs
    • 1 tsp vanilla
    • 1 cup Pamela's Baking & Pancake Mix
    • ½ cup coarsely chopped nuts (optional)
    • ½ cup chocolate chips (optional)
Directions

    Preheat oven to 350°. Melt chocolate in a double boiler over hot water or in microwave 10 to 15 seconds at a time, stirring in between. Mix melted chocolate with melted butter. Add sugar, eggs and vanilla and beat until combined. Add Baking & Pancake Mix and combine. Add nuts and/or chocolate chips. Bake in a lightly greased 8-inch square pan for 35-39 minutes, or until an inserted toothpick comes out with crumbs – do not overbake! Cool completely before cutting.

    These can be wrapped and frozen for a last minute treat.

    © Pamela's Products, Inc.

Overall Average Rating:
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Bean 01/09/2019 01/10/2019
  • Rating:
I followed this recipe exactly and used the pan suggested. The batter looked perfect for fudgie brownies like the picture. Sadly I got the crumbliest brownies ever. I only baked them about 37 minutes. Perhaps it does have to be 35. I admit I cut them before they were entirely cool. But that shouldn’t have mattered this much. When I took them out of the pan the top completely separated and then they fell apart. They tasted very ok though.
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Moira 01/12/2019 01/13/2019
The revised recipe turned out great! Except I think I left it in a few minutes too long. Not sure if i did not here the timer the first time, or 35 minutes is too much. I doubled the recipe, used a 9x13 pyrex, and replaced the sugar with 1 1/4 cup organic maple syrup and 3/4 cup organic brown sugar.
i was trying to have less processed sugar in the recipe, that is the only sweeteners i had around. I would have probably used maple syrup all the way if i had enough, or used coconut sugar instead of brown sugar.)

Thanks!
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Holly 02/34/2018 02/04/2018
I made with 4 TBSP of cocoa, an extra large tbsp of coconut oil along with the butter, and used 1C raw honey, omited the nuts, added approx. 1/2 C choc. chips with the rest of the above ingredients. I too had{ at 35 mins of baking} a very moist almost over flowing unccoked center. I placed a cookie sheet on the lower rack. and cooked for another 5 then another 5-10 or so mins.(got distracted) still moist on top center but had to take out as edges were beginning to burn. The center fell after removing from oven. I turned it over for a better presentation, very lightly scorched. so we had brownie cake with ice cream. was very tasty as a cake. Next time will use the chips instead of cocoa and coconut sugar instead of honey. I would advise using a 9x9 baking pan if using honey, and more cocoa, along with only making one alteration to a new recipe. my husband was a bit disapointed as he had requested the brownie & Ice Cream.it was very cake like. we all were able to enjoy it.
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CB 01/19/2018 01/20/2018
I LOVE Pamela's products and thought I would try to make these brownies tonight. I followed the directions exactly and they're in an 8" square pan. They have now been in the oven for over 45 minutes and when I check the pan, the brownie batter is so wobbly (like a cheesecake) and the toothpick comes out covered in batter. Not sure what's going on with this recipe.
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Tonilyn Saletta 06/161/2017 06/11/2017
I double checked that I put it in the right sized pan (I did) and it just over flowed and over flowed. The top started getting brown, as I left it in longer and longer because the sides were gooey and kept spilling out. Bummer!
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Lisa 06/176/2017 06/26/2017
These were quite tasty! Ours crumbled a lot, but very moist and tasty. We modified using dry cocoa powder for the chocolate instead of melting, since we had it on hand. Then I added a little more vanilla. We also used butterscotch chips in one batch that was to die for. Thanks!!
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