I was on a mission this morning to make gluten-free brownies, we've made brownies before (The Sweetest Potato Brownies - GF Vegan). But we wanted to try something different.
I went to the store to seek out some ingredients, I filled the basket with everything you would need for a GF brownie recipe but I realized...this wasn't going to fit my student budget. I spotted Bob's Red Mill GF Brownie Mix, and instead of paying 20+ dollars for cocoa, GF flour, and sugar, it was only 6 this way, yay!
For the icing instead of making it, I picked up a jar of Nutella. Normally we don't eat Nutella but it was on sale, and let's face it, it's the best thing ever, especially on brownies.
1 pkg Bob's Red Mill Brownie Mix
3/4 cup unsalted butter (we used cultured butter)
1 egg
3/4 cup warm water
1 tsp vanilla (it called for 2 but I thought 1 would be enough)
Dash of salt
Topping:
Nutella (or other chocolate hazelnut spread)
Toasted hazelnuts, chopped
Preheat oven to 350 and grease a 13x9 pan with butter. Set aside. Combine in a large mixing bowl, brownie mix, softened butter, egg, water, vanilla and salt. Beat with a whisk or electric mixer. Pour into pan and bake for 25-30 min (the package says 20-25 but I had to bake mine way longer). Roughly chop hazelnuts and toast in a frying pan on medium heat until they smell really toasty or turn golden brown. Once brownies are done (stick a fork in the center, if it comes out clean they're done!) let cool, once cooled start spreading the nutella onto brownies and finish of with chopped hazelnuts. Voila!
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| Toasting hazelnuts |
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| If you don't have a cooling rack, flip over your brownie slab onto the other side of another pan. |
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| These were so dense and chewy, definitely making again! |
Just a reminder to our readers: We are no longer making only vegan recipes. This blog is now omnivorous! (If you'd like advice on how to make our recipes vegan just email us @ sketchfreevegan@gmail.com and we'll answer any questions you may have!
