Brownies From a Box? - NO More!

My mother-in-law gave me Make-A-Mix by Eliason, Harward, and Westover for my birthday this year along with about a dozen or so airtight canisters to put my mixes in. Well, I finally decided to seriously go through the book and mark the recipes that we would eat and the mixes to go along with them. I came up with about 10 dry/semi-dry mixes and 4 freezer meat mixes that I wanted to try. Today I was feeling ambitious and decided to make a few dry mixes which included: Brownie Mix, Hot Roll Mix, Muffin Mix, Snack Cake Mix, and Whole-Grain Pancake Mix. I decided to do half fresh-ground whole wheat flour, and half unbleached all-purpose flour for all the mixes. I whipped up a batch of brownies and WOW they are good. Even picky eater #1 loved them - and THEN I told him that it had whole wheat flour in it.

**Modified 5-25-10 for gluten-free baking. Works well and tastes better than store bought gluten-free brownie mixes. You may need to increase your baking time a little.
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BROWNIE MIX - Gluten-Free

• 6 cups Gluten-free flour mix
  
• 2 Tbsp baking powder
• 4 tsp salt
• 8 cups sugar
• 1 1/2 cups cocoa powder

1. Combine in a large bowl with a whisk.
2. Put in large airtight container.
3. Label and use within 12 weeks.

BROWNIES

• 1/4 cup butter, melted
• 2 eggs beaten
• 1 tsp vanilla
• 2 1/4 cups Brownie Mix
• 1/2 cup chopped nuts
• 2 - 4 Tbsp water
  

1. Preheat oven to 350 degrees.
2. Grease and flour 8-inch square pan.
3. Combine all ingredients until well mixed.
4. Pour in to pan.
5. Bake for 30-35 minutes.