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1 cup white granulated sugar
2 eggs
1/2 cup vegetable oil
1 tsp vanilla extract
1/2 cup Bobs Red Mill Gluten Free all purpose flour (or any reg all purpose)
1/3 cup Hershey's Special Dark 100% Cocoa Powder (unsweetened)
1/4 tsp salt
1/4 tsp baking powder
prepare a square 9x9 pan with cooking spray, preheat oven to 350
Combine cocoa powder, salt and baking powder in a bowl using a whisk until combined, set aside
Mix sugar, vegetable oil and vanilla in a bowl until combined, add in eggs and blend.
Stir cocoa powder mixture (gradually, as the powder can get messy before it begins to blend) into wet mixture. Pour into prepared pan and bake for 20-25 min, remove when sides of brownie begin to separate from sides.
Hands down the best brownie recipe I've had, much less adding gluten free flour! This makes a very moist, and not too sweet brownie if you use the Dutched Cocoa, if using Natural Cocoa, you might opt to put in 3/4 cup sugar.
*a mate of mine can't stand Hershey's chocolate, and I'd have to agree on Hershey bar chocolate if you've ever had european chocolate, but with the special dark cocoa, you're not affected by how Hershey's bar candy uses less cocoa fat and adds soured milk to its candy bars, not sweet.
Natural Cocoa Brands: Hershey's (the original), Merckens, Nestle, Ghirardelli, Scharffen Berger
Dutched Cocoa Brands: Callebaut, Hershey's Special Dark, Valrhona, Droste, Schokinag, Pernigotti
2 eggs
1/2 cup vegetable oil
1 tsp vanilla extract
1/2 cup Bobs Red Mill Gluten Free all purpose flour (or any reg all purpose)
1/3 cup Hershey's Special Dark 100% Cocoa Powder (unsweetened)
1/4 tsp salt
1/4 tsp baking powder
prepare a square 9x9 pan with cooking spray, preheat oven to 350
Combine cocoa powder, salt and baking powder in a bowl using a whisk until combined, set aside
Mix sugar, vegetable oil and vanilla in a bowl until combined, add in eggs and blend.
Stir cocoa powder mixture (gradually, as the powder can get messy before it begins to blend) into wet mixture. Pour into prepared pan and bake for 20-25 min, remove when sides of brownie begin to separate from sides.
Hands down the best brownie recipe I've had, much less adding gluten free flour! This makes a very moist, and not too sweet brownie if you use the Dutched Cocoa, if using Natural Cocoa, you might opt to put in 3/4 cup sugar.
*a mate of mine can't stand Hershey's chocolate, and I'd have to agree on Hershey bar chocolate if you've ever had european chocolate, but with the special dark cocoa, you're not affected by how Hershey's bar candy uses less cocoa fat and adds soured milk to its candy bars, not sweet.
Natural Cocoa Brands: Hershey's (the original), Merckens, Nestle, Ghirardelli, Scharffen Berger
Dutched Cocoa Brands: Callebaut, Hershey's Special Dark, Valrhona, Droste, Schokinag, Pernigotti
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