DIY Gluten-Free Mix™ — Fudgy Brownie Mix

DIY Gluten-Free Mix™ — Fudgy Brownie Mix


Dry Mix

  • 1 1/2 cup granulated sugar
  • 2/3 cups cocoa powder
  • 1 cup Freedom Delivered gluten-free All Purpose Flour (124 g)
  • 1/2 teaspoon baking powder


  • 2 eggs (or egg substitute)
  • 1 teaspoon vanilla extract
  • 12 tablespoons butter, dairy or non-dairy margarine or shortening (melted)
  • 1/4 cup hot tap water


This recipe can be increased for a 9 X 13-inch pan by adding 1/2 cup sugar and 2 more eggs to the prep.


Dry Mix
Step 1
Gather together the dry ingredients and mark quart zip bags so you can assemble the mixes. Set up the bags by rolling the tops of the zip bags about 2-inches down so they stay open. Set each one in a container to hold them upright.
Step 2
Weigh the flour and measure the sugar, cocoa powder and baking powder. Add each ingredient to each bag. I do all of the flour, then put it away. Next the sugar, then put it away. This way I don't get confused. Zip each bag closed and put them into a gallon zip bag with a copy of the recipe for future baking.
Step 3
Preheat oven to 350 degrees F. Line an 8x8-inch square pan with foil. One strip of foil across the bottom and with extensions up the sides. This makes it easier to remove cooked brownies from the pan. Spray with baking spray. Set aside.
Step 4
Melt butter in microwave. Set aside to cool a bit. Pour dry mix into a medium bowl. You can use the stand mixer or mix by hand. Mix in the eggs, one at a time, Then add the slightly cooled butter and vanilla. Stir to combine. Finally add the 1/4 cup of hot tap water. Batter will be slightly stiff. Pour into prepared baking pan.
Step 5
Bake at 350 degrees F for about 25 -- 30 minutes. Cool completely. Remove brownies using the extra foil as handles. Peel the foil away from brownies. You can ice them now, if you want. and cut into 16 serving pieces. There are two theories about cutting brownies--use a pizza wheel to cut or a plastic knife. Neither works well for me so I keep trying.