INGREDIENTS:
2 ½ cups Pamela’s gluten free baking mix
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1 ½ cups real butter melted and cooled slightly
1 cup light brown sugar
1/2 sugar
2 large eggs
2 teaspoons vanilla
2 cups chocolate chips (use your preference of semisweet, bittersweet, milk, white, peanut butter or your favorite)
DIRECTIONS:
Preheat the oven to 325 degrees. Adjust the oven rack to lower-middle position. Line a 9X13-inch baking pan with foil, letting the excess hang over the edges of the pan by about 1 inch so you can grab those edges and pull the brownies from the pan after they have baked.
Mix the flour, salt, and baking soda together in medium bowl; set aside. Whisk the melted butter and sugars in a large bowl until combined. Add the eggs and vanilla and mix well. Using a rubber spatula, fold the dry ingredients into the egg mixture until just combined; do not overmix. Fold in the chocolate chips and turn the batter into the prepared pan, smoothing the top with the spatula.
Bake until the top of the bars is light golden brown, slightly firm to the touch, and edges start pulling away from sides of pan, 35-45 minutes. Cool on a wire rack to room temperature. Remove the bars from the pan by lifting the foil overhang and transfer them to a cutting board. Cut into 2-inch squares and serve.
Missy Briggeman
Empowering Patients · Educating Minds · Healing Bodies
Good luck and let us know what you think! We love to hear alterations to our recipes.
Missy Briggeman
Empowering Patients · Educating Minds · Healing Bodies
701 W. Queens St. Suite 100
Broken Arrow, OK 74012
918-994-4810
918-994-4816 Fax
