I followed the recipe from the back of the BAKER’S Unsweetened Chocolate box, but I substituted gluten free flour for regular flour and margarine for butter. They were fantastic!
Here is the recipe –
What You Need
1 pkg. (4 oz.) BAKER’S Unsweetened Chocolate
3/4 cup margarine
2 cups sugar
4 eggs
1 tsp. vanilla
1 cup gluten free flour
1 cup coarsely chopped PLANTERS Pecans
Make It
HEAT oven to 350°F.
LINE 13×9-inch pan with foil, with ends of foil extending over sides. Spray foil with cooking spray.
MICROWAVE chocolate and margarine in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add flour and nuts; mix well. Pour into prepared pan.
BAKE 30 to 35 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely. Use foil handles to remove brownies from pan before cutting to serve.
LINE 13×9-inch pan with foil, with ends of foil extending over sides. Spray foil with cooking spray.
MICROWAVE chocolate and margarine in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add flour and nuts; mix well. Pour into prepared pan.
BAKE 30 to 35 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely. Use foil handles to remove brownies from pan before cutting to serve.
