I have a confession. I sometimes bake from a box mix.
I’m not ashamed either. Unfortunately, shame or no shame, my intenstinal tract has determined that I should live a gluten-free life, making boxed mixes (that cost less than the price of a new Prius, that is) are a thing of the past.
But, back when I had the GI system of a….person with a really strong GI system, I was WAY into this.
In case you can’t read the fine print, what you see above in the very festive pink box is fat free, just add yogurt brownie mix. A friend of mine in Hawaii introduced me to them,and I’m not going to lie. I was skeptical. Fat free? Just add yogurt? Blech.
But, friends, I would never lie to you, and I’m serious when I say that this is the best brownie mix I have ever had. Even my butter and sugar loving family couldn’t get enough of them when I made them for them (of course, I didn’t tell them they were from a box and fat free until they were all showering me with praise).
Last week, in the middle of one random afternoon, I had a brownie craving. A craving that could and would only be satisfied with some soft, chewy, fudgy, and rich brownies.
And because my name is Katie, I had to make them healthy.
And gluten and dairy free.
Nothing like a mid-week, mid-afternoon challenge, right?
Not to toot my own horn or anything….oh, who am I kidding? What’s the point of this blog and posting this recipe if not to toot my horn?
TOOT, TOOT. (Insert fart joke here.)
In all seriousness, this might the recipe of which I am most proud. (Why does proper grammar have to sound so snooty?)
Fudgy Healthy Brownie (Makes one 8×8 pan)
- 1 cup sugar (I used NuNaturals Stevia Baking Blend)
- 3/4 cup flour (I used a GF mix, but any four will do)
- 1 1/2 tsp guar gum (if using GF flour)
- 1/4 cup cocoa powder
- 2 tsp cornstarch
- 1 tsp baking powder
- 1/4 tsp salt
- 2/3 cup pumpkin puree (or applesauce)
- 2 tsp vanilla
Mix sugar through salt in a bowl. Make a well in the center, and add pumpkin and vanilla. Stir until combined. Batter will be VERY thick. If you use pumpkin, you may need to add a little bit of non-dairy milk. I added about 1 T of almond milk to mine.
Bake at 350 for 25-35 minutes.
I tend to err on the side of under-baking myself. Because I’ve never met a brownie that I thought was too soft, but I have had the unfortunate luck to sample many a dry, overcooked brownie. And there’s no egg in these, so salmonella isn’t even a concern. (Not that that usually stops me.)
One bowl, a couple measuring spoons and cups, a spoon and a pan. It couldn’t get any easier. Or tastier.
Trust me. If you do one thing this weekend, make these brownies. And then come back and shower me with praise. I’ll be here waiting. I promise not to be all “I told you so.”
*fingers crossed behind back*
Have you tried the No Pudge Brownie mix? Is there anything that you always make from a box mix?
This post and recipe were submitted to Slightly Indulgent Tuesdays.