My family assures me that brownies are necessary for sustaining life. I was so happy to find that our old brownie recipe handled the transition to gluten-free so well. I always make a double batch and cook them in my Pampered Chef bar pan.
- 4 eggs
- 2 cups sugar
- 1 cup margarine, melted - Earth Balance or Smart Balance with Flax Oil
- 2/3 cup cocoa
- 2 cups gluten-free flour mix 2
- 2 tsp. vanilla
- 1/2 tsp. salt
- 1 cup chopped nuts (optional, but never used at my house)
Preheat oven to 350°.
Beat eggs. Add sugar and melted margarine and beat. Add other ingredients and mix well.
Bake in a shallow, greased pan until a toothpick inserted in the center comes out clean. Don't overbake. Bake at 350° for 17 minutes.