There’s nothing like the classic made-from-the-box brownies made on nights we want to indulge on nothing but sugar and chocolate. That quick and easy go-to remedy when you crave something fudgy and delicious is one of the things I miss most about “normal” food. But it could also be in the best interest of my sugar intake…
But that same flavor and fudginess can be recreated and bring to life your long-lost memories of brownie goodness.
You may be wondering why I am including a second brownie recipe to this blog. Well, the fudgy brownies don’t have the flaky top that most brownie lovers look for. They are also made with coconut and almond flour, so if you’re not a fan of coconuts or almonds, these may not be for you.
However, these classic brownies are made with a standard rice flour base that closely imitates the texture and flavor of regular flour.
And the best part about making these brownies is that, even though they are not as simple as making them from the convenience of a store-bought box, they can be made in a single bowl. No hassle, just brownies.
- 1/2 cup unsalted butter, melted
- 1/2 cup brown sugar
- 3/4 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 2 eggs
- 1 teaspoon vanilla extract
- 3/4 cup Bisquick Gluten Free Pancake & Baking Mix
- 3/4 cup chocolate chips
- Preheat oven to 350ºF. Grease an 8 x 8 baking pan.
- Mix in melted butter with sugars and cocoa powder in a medium bowl. Beat in the eggs and vanilla.
- Fold in the flour until well combined.
- Pour mixture into the greased pan, and bake for 35 minutes or until the center is set.